Recipes | Breads, Muffins & Biscuits

Low FODMAP Biscuits

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Yes, You CAN Have Low FODMAP Biscuits

Flaky, buttery biscuits. Did someone say butter? Yes! Butter is naturally low in lactose and is considered low FODMAP!

Our Low FODMAP Biscuits use the real thing. You HAVE to use butter to make biscuits, in our opinion.

closeup of low FODMAP biscuits

Keep ‘Em Flaky

The folding technique comes straight from Bob’s Red Mill and it makes ultra-flaky biscuits. It’s simple.

You really don’t even need a rolling pin for these. You just pat out the dough, fold it over on itself, pat out again and cut!

Down & Up – No Twisting!

And speaking of technique, when making biscuits and using a cutter, always go straight down into the dough and then straight out again. DO NOT TWIST!

Why?

Because that motion will seal some (all?) of the flaky biscuit layers, preventing them from rising to their full lofty heights.

flaky, buttery low FODMAP biscuits against blue background

See in the images? FLAKY!

closeup of flaky low FODMAP biscuit

Biscuit Sandwich Anyone?

While we love these hot from the oven just as they are, how about a biscuit sandwich?

roast beef and cheddar sandwich on a low FODMAP biscuit

A little lettuce, some cheese and rare Roast Beef

low FODMAP biscuit with roast beef and Russian dressing

And some Chipotle Mayo or Russian Dressing and enjoy!

For you biscuit lovers, check out our Low FODMAP Pumpkin Biscuits.

closeup of flaky low FODMAP biscuit
5 from 1 vote

Low FODMAP Biscuits

Looking for a Low FODMAP Biscuits recipe? THIS IS IT! Buttery, flaky, gluten-free and easy to make.

Low FODMAP Serving Size Info: Makes 15, 2-inch (5 cm) biscuits; serving size 1 biscuit

Makes: 15 biscuits
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Author: Dédé Wilson

Ingredients:

  • Scant 3/4 cup (180 ml) lactose-free whole milk
  • 1 scant tablespoon tablespoon lemon juice
  • 2 1/2 cups (362 g) low FODMAP, gluten-free, all-purpose flour, such as Bob’s Red Mill Gluten Free 1 to1 Baking Flour
  • 2 1/2 teaspoons baking powder; use gluten-free if following a gluten-free diet
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup (1 stick; 113 g) chilled unsalted butter, cut into small pieces
  • 2 large eggs, cold and beaten

Preparation:

  1. Preheat oven to 450°F/230°C. Line a rimmed half-sheet baking pan with parchment paper; set aside.
  2. Stir the milk and lemon juice together in the measuring cup and set aside for 5 minutes to thicken.
  3. Whisk together the flour, baking powder, sugar, salt and baking soda in a large bowl to aerate and combine. Add the butter and cut in, using a pastry blender until the butter is cut into assorted sized pieces ranging from approximately 1/8 inch to 1/2 inch (3mm to12 mm) in size. Add the soured milk and eggs and stir in until evenly moistened and the dough just holds together.
  4. Lightly flour a large piece of parchment paper and empty dough onto it; use lightly floured hands to bring dough together gently. Either pat out or roll out to about 1/2-inch (12 mm) thickness. Fold dough in half and then fold in half again. Use a bench scraper to help. This will be a bit messy; don’t worry. Now roll or pat the folded dough out to a 1-inch (2.5 cm) thickness. Cut dough with 2-inch (5 cm) round biscuit cutter (I find it helps to dip the cutter in flour to keep it from sticking). Gently gather together any scraps to cut out as many biscuits as possible. Place evenly spaced on prepared pans.
  5. Bake for about 12 to 17 minutes or until lightly browned on the bottom. Cool pans on rack for 5 minutes. Biscuits can be served warm or at room temperature and really should be enjoyed as soon as possible.

Tips

Course: Breakfast, Side Dish
Cuisine: American

Nutrition

Calories: 161kcal | Carbohydrates: 21g | Protein: 3g | Fat: 7g | Sodium: 258mg | Fiber: 1g | Sugar: 1g

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.


Low FODMAP Recipes Created Just For You!

We take low FODMAP recipes seriously at FODMAP Everyday®. That’s why Dédé oversees our Test Kitchen and makes sure that each and every recipe works – and is low FODMAP following the most up-to-date science.

Read our article How Are Low FODMAP Recipes Created? for more in-depth information.

Rest assured that you will not find more trustworthy or delicious low FODMAP recipes anywhere – several hundred and counting.

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