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
Ingredients:
- 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
Preparation:
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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.
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Stir the milk and lemon juice together in the measuring cup and set aside for 5 minutes to thicken.
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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.
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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.
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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.
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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
- Biscuits wait for no one. Try to time it so that you can enjoy them while they are still warm from the oven.