Taking a bite of a buttery, Low FODMAP Biscuit is life-altering. The biscuit is tender, with a golden brown exterior and a pillow-soft, flaky interior. The best part is that it is also gluten free biscuit because it is made with gluten free flour!
These biscuits get all their flavor from the lactose-free homemade buttermilk. The fresh lemon juice does its magic with the lactose-free milk to create an amazing flavor. Add baking powder to give biscuits their signature rise, and oh my word, it's a low FODMAP gluten free biscuit kind of day!
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Why You'll Love This Recipe
- Quick and Easy Biscuit Recipe
- Great Option to Serve With Soups
- Gluten Free and Low FODMAP
Featured Ingredients
- Gluten Free Flour - Use a 1-to-1 gluten free flour like Bob’s Red Mill in the blue bag. Avoid the version that uses bean flour. It has a slight bean flavor and can increase the meal's FODMAP stacking load.
- Baking Powder - Using this gives the biscuits the ability to rise and be soft and pillowy.
- White Sugar - This adds some additional flavor.
- Salt - Just a bit of salt to bring out the flavors.
- Ice Cold Butter - Cubes of cold butter add that signature butter flavor and do something magical when mixed with the flour.
- Lactose-Free Buttermilk - Homemade buttermilk has all the flavor of buttermilk without lactose!
See the recipe card for the exact measurements and complete instructions.
Selected ingredients are based on guidance on current serving sizes measured by the Monash University Food App and FODMAP Friendly App at the time of publishing. As always, follow your gut and modify as needed.
Step-By-Step Instructions
Step 1: In a large food processor bowl, add the dry ingredients: gluten free flour, baking powder, sugar, and salt. Pulse a couple of times to mix.
Step 2: Next, cube the cold butter and add it to the dry ingredients. Pulse at least 12 times to chop the butter into smaller pieces and incorporate it into the dry ingredients.
Step 3: Pour in the lactose-free buttermilk and pulse about 10 times until the dough clumps together on one side of the bowl.
Step 4: Grab a large baking sheet and cover it with parchment paper. Using an ice cream scoop or large cookie scoop, divide the biscuit dough into 12 even-sized biscuits. Gently, with your fingers, shape the dough into a biscuit shape.
Bake in a preheated 425 degree F oven for 20-25 minutes or until tops and bottoms are golden brown.
Tips and Tricks
Cold, cold butter! This is so important to get the texture right on the biscuit. The same is true for gluten-free pie crust.
You only need one baking sheet - the biscuits do not spread out, only rise.
Ingredient Swaps
- Tolerate wheat? Swap in an all-purpose flour for gluten free flour.
- Tolerate lactose? Use regular buttermilk or make your own using the recipe for low FODMAP buttermilk.
Variations
Low FODMAP Cheddar Biscuits: Add ½ cup of shredded cheddar cheese to the biscuit dough.
Storing and Reheating
Store: Keep cooled leftover biscuits in an airtight container on the countertop for up to four days.
Reheat: Place a leftover biscuit in the microwave for 15-30 seconds to warm up a leftover biscuit. It is so wonderful to serve warmed-up. Then add butter and freezer strawberry jam, or enjoy plain.
Freezing: Store cooled biscuits in a freezer-friendly container for up to four months. After that, the biscuits' texture will suffer.
Low FODMAP Notes
Low FODMAP information is based on the Monash University Food App and FODMAP Friendly App testing results. I highly recommend using these apps for guidance on ingredients and serving sizes and working with a Low FODMAP dietician.
- Gluten Free Flour - Safe at ⅔ cup or 100 grams per meal.
- Baking Powder - Safe at 1 teaspoon or 5 grams per meal.
- White Sugar - Safe at ¼ cup or 50 grams per meal.
- Butter - Safe at 1 tablespoon or 19 grams per meal.
- Lactose-Free Buttermilk - Made with lactose-free milk and lemon juice. Safe at 1 cup or 257 grams per meal.
As always, modify and adjust based on your own tolerance and individual needs on a modified low FODMAP diet.
FAQs
Yes! If you can tolerate lactose, feel free to use store-bought buttermilk instead of homemade buttermilk.
If lactose is not tolerated, use a lactose free buttermilk.
How To Use Biscuits
These homemade biscuits are great with a dollop of freezer strawberry jam or rhubarb sauce for breakfast! They are also great for low FODMAP biscuits and gravy—a Father’s Day favorite in our house. I love to make these biscuits and serve them alongside minestrone or potato soup. They are a perfect gluten-free biscuit to dip into the soups or serve with a pat of butter.
Additional Low FODMAP Bread
Love This Recipe?
Leave a ⭐⭐⭐⭐⭐ rating + comment. It helps so much, and we love hearing from everyone! Thank You -Venessa
Recipe
Low FODMAP Biscuits
Equipment
Ingredients
- 2 cups gluten free flour (Note 1)
- 1 tablespoon baking powder
- 1 tablespoon white granulated sugar
- ¼ teaspoon sea salt
- ½ cup butter salted, cold, cubed
- 1 cup low FODMAP buttermilk (Note 2)
Instructions
- Preheat oven to 425 degrees F.
- In a food processor, pulse to combine the dry ingredients: gluten free flour, baking powder, sugar, and salt.
- Next, cube the cold butter and add to the food processor. Pulse 12 times to turn the butter into smaller pieces.
- Add buttermilk to the food processor, then pulse about 10 times until the dough comes together.
- Cover a baking sheet with parchement paper or a slip mat. Use an ice cream scoop or large cookie scoop to drop the biscuit dough on the baking sheet. Using greased fingers, shape into biscuits or leave if a rustic look is desired.
- Bake for 20-25 minutes or until the tops are golden brown.
Venessa says
We love these biscuits!
Venessa Mandelkow says
I could eat these for breakfast every morning!