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.
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.
See in the images? FLAKY!
Biscuit Sandwich Anyone?
While we love these hot from the oven just as they are, how about a biscuit sandwich?
A little lettuce, some cheese and rare Roast Beef…
And some Chipotle Mayo or Russian Dressing and enjoy!
For you biscuit lovers, check out our Low FODMAP Pumpkin Biscuits.
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
Ingredients:
- Scant ¾ 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:
-
Preheat oven to 450°F/230°C. Line a rimmed half-sheet baking pan with parchment paper; set aside.
-
Stir the milk and lemon juice together in the measuring cup and set aside for 5 minutes to thicken.
-
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 ⅛ inch to ½ inch (3mm to12 mm) in size. Add the soured milk and eggs and stir in until evenly moistened and the dough just holds together.
-
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.
-
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.
Notes:
Tips
- If you want to try making your own lactose-free milk, check out our DIY Lactose-Free Dairy article.
Nutrition
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.
FODMAP Everyday® Low FODMAP Recipes At A Glance:
- FODMAP Everyday® is accredited by FODMAP Friendly.
- Dédé is low FODMAP trained by Monash University.
- Dédé is also individual accredited as a recipe developer and FODMAP educator by FODMAP Friendly.
- We maintain our own professional Test Kitchen.
- Dédé has over 30 years of professional recipe development experience, including her stint as a Contributing Editor for Bon Appetit magazine and has written 17 cookbooks.
Come Join Our Low FODMAP Recipe Community!
Use Our Exclusive Recipe Filter To Find The Low FODMAP Recipe You Are Looking For Today!
Can unsweetened almond milk be used instead?
You could try but the biscuits will not be as rich or flaky – which is what this recipe is about. They will work, in the sense that you will get biscuits out of your efforts, but they will not be the same. But if you do try, let us know how it works!
Could these be frozen before and/or after they are baked?
For me, biscuits and scones are best when very fresh. You could try, but I believe they would not be as good. If I had to, I would freeze after baking and refresh in a warm oven. If you try freezing before baking, let us know how it works out!
I just made a half recipe and thoroughly enjoyed a sausage and egg biscuit for breakfast. They are delicious! These GF biscuits are substantial, crusty and flaky, just like biscuits should be. I didn’t have a biscuit cutter or a small can, so I muddled through the cutting step with a canning jar lid today. During the cooking, a little butter oozed out and sizzled around the bases, but it was reabsorbed. Thanks for a simple and successful recipe.
Sounds like you are eating well! Thank you for the feedback and for your creativity! Nothing wrong with a canning lid:)
My husband has to eat low fodmap and this is the first biscuit recipe I’ve found that was delicious. Taste like a real biscuit and consistently turns out good. have you mastered a hamburger bun recipe? I can’t seem to find one anywhere..
Thank you so much for the compliments! We do not have any hamburger buns…yet and they are not on the docket as of now. THIS recipe uses a pectin based flour, which would work great. It also contains buttermilk powder, so know your relationship to lactose.
I don’t understand how this is FODMAP. I can’t have dairy or butter so… why this recipe?
Hi there, the Low FODMAP diet is not dairy free. It is lower in lactose and butter is considered lactose free. You can read more in this article. Of course if you are following a dairy free diet for non-FODMAP reasons then you can use the Recipe Filter on our recipe page to search for dairy free recipes, but that goes beyond Low FODMAP.
Not only is this a great biscuit it is my go-to meat pie topping recipe. Any FODMAP meat base (from curry to taco to chicken pot pie) I just bloodge it all over the top, stick it in the oven at 425 for 15 mins and it is perfection in a pie pan. Y’all gotta try it! And to the butter avoiders: I always use Earth Balance (sticks) in the same quantity and dont have any problems (I’m sure butter is better but lets not talk about it lol…its a tragedy to be butter intolerant!!). Anyway, bless you Fodmap Everyday gals for these biscuits!!
Blessed by Biscuits? We’ll take it! What a lovely note…and love the “bloodge”. Gotta love a word that sounds like the action:)
I baked these biscuits to use up store-bought buttermilk, so instead of the whole milk plus lemon juice, I went ahead and used that. I am curious why the recipe doesn’t ask for buttermilk, when essentially, that’s what you are making with the milk and lemon juice combination?
Anyway, I gave these 5 stars because they are easy, flaky, and flavorful! I was surprised with the inclusion of two eggs, but not at the sugar, and I think both of those are what lend the flavor. I did have to try to ignore the grittiness that this flour gave the biscuits, and I use Bob’s the most of any GF flour I have tried. I have not found it gritty in other recipes, hmm. Do you think if I stuck the unbaked biscuits in the frig for awhile, the grittiness would disappear? I know other recipes that call for this step.
I love the folding repeatedly method and I use that every time I bake biscuits or scones! I weighed my ingredients, and I kept back a little of the liquid when I mixed, and I am glad I did, as “scant” was true. I rolled the dough into a rectangle and cut 15 biscuits (3 rows of 5) purposely, and the dough was not even close to 1″ thick. I like to not use a biscuit cutter, so I don’t have to reroll scraps, and corners don’t bother me! It is easier for me to press a long knife in the dough and lift it straight up than it is a cutter, for some reason!
I froze most of these, already baked, as you suggested to the baker, above. I also froze 3 unbaked, and I will get back to you on how those work! Thank you!
Hi there. The milk called for is lactose-free, in order to make the LF faux buttermilk. I have never seen lactose-free buttermilk commercially. The eggs are used here and in some of our scone recipes. They have made GF biscuity type pastries more approximating classic approaches. You could try the chilling step. I have never thought it was needed, but why not give it a go! I, too, like the cutting approach. Corners are fine!