Low FODMAP Pumpkin Biscuits

These Low FODMAP Pumpkin Biscuits are easy to make and we like them with jam for breakfast - or, alongside your favorite soup or chili.

Low FODMAP Serving Size Info: Makes 20 biscuits; serving size 1 biscuit

Course: Breakfast, Dinner, Side Dish

Cuisine: American

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Makes: 20 servings

Calories: 116 kcal

Author: Dédé Wilson

2 1/4 cups (326 g) low FODMAP, gluten-free all-purpose flour, such as Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
2 tablespoons firmly packed light brown sugar
1 tablespoon baking powder; use gluten-free if following a gluten-free diet
1 teaspoon salt
1/2 cup (1 stick; 113 g ) cold unsalted butter, cut into small pieces
1 cup (244 g) canned pumpkin, preferably Libby’s solid pack pumpkin
2 large eggs, at room temperature, beaten

Position racks in upper and lower third of oven. Preheat oven to 400°F/200°C. Line two rimmed half-sheet pans with parchment paper; set aside.
Place flour, sugar, baking powder and salt in a mixing bowl and whisk 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 to 12 mm) in size. Add pumpkin and beaten eggs and stir in until evenly moistened and the dough just holds together.
Empty dough onto a very lightly floured work surface and use hands to bring together gently. Either pat out or roll out to about 3/4-inch (2 cm) thickness. Cut out biscuits with a 2-inch (5 cm) round 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 15 to 20 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.

Libby's canned pumpkin is reliably delicious, rich and smooth and will give you the best results in this recipe.

Nutrition Facts

Low FODMAP Pumpkin Biscuits

Amount Per Serving

Calories 116 Calories from Fat 45

% Daily Value*

Fat 5g8%

Sodium 175mg7%

Carbohydrates 16g5%

Fiber 1g4%

Sugar 2g2%

Protein 2g4%

* Percent Daily Values are based on a 2000 calorie diet.