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closeup of flaky low FODMAP biscuit

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

Course: Breakfast, Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Makes: 15 biscuits
Calories: 161 kcal
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

Nutrition Facts
Low FODMAP Biscuits
Amount Per Serving
Calories 161 Calories from Fat 63
% Daily Value*
Fat 7g11%
Sodium 258mg11%
Carbohydrates 21g7%
Fiber 1g4%
Sugar 1g1%
Protein 3g6%
* Percent Daily Values are based on a 2000 calorie diet.