Have We Got a Low FODMAP Biscuit for YOU!
Our Low FODMAP Flaky Biscuit recipe resonated with so many of you that we decided to revisit it. And it gave us an excuse to eat biscuits again…we give you our Low FODMAP Cheddar Scallion Biscuits! TA DA!
Ham as Inspiration
Truth be told there was another source of inspiration – our low FODMAP Cranberry Hot Pepper Glazed Ham. I had prepared it, and as so often happens with ham, there were leftovers.
And I thought, how would I like to eat my leftover ham? And I decided that our ham tucked into a Cheddar Scallion Biscuit would be amazing. And I was right! Just check the images out above and below.
Flaky, Cheesy – Eat Them Fresh
This recipe is based upon our very popular flaky biscuits, with the addition of extra sharp cheddar cheese and chopped scallions (green parts only, of course).
As with any biscuits, eat these as soon after they come out of the oven as possible. You might like to check out our Pumpkin Biscuits as well. And for a different take on ham, try our Brown Sugar Glazed Ham.
Low FODMAP Cheddar Scallion Biscuits
Do you love biscuits? Our gluten-free versions ROCK and this Low FODMAP Cheddar Scallion Biscuits is the newest addition.
Low FODMAP Serving Size Info: Makes 15, 2-inch (5 cm) biscuits; serving size 1 biscuit
- Scant 3/4 cup (180 m) lactose-free whole milk
- 1 scant 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
- 1/2 cup (32 g) finely chopped scallions, green parts only
- 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 chilled, cut into small pieces
- 2 large eggs, cold and beaten
- 4 ounces (115 g) extra sharp cheddar cheese, shredded and divided
Position rack in middle of oven. Preheat oven to 450°F/230°C. Line a rimmed half-sheet baking pan with parchment paper and coat with nonstick spray; 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, scallions, 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. Stir in the soured milk and eggs until just moistened. Then add half of the cheese and continue to stir together just until the dough holds together.
Scatter remaining cheese on the pan; you will be baking the biscuits on top of the cheese; the cheese will melt and create lovely crunchy cheese feet.
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.