Low FODMAP Biscuits
An excellent recipe for gluten-free, low FODMAP biscuits using ingredients like gluten-free flour and low FODMAP buttermilk!
Servings: 12 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.
Notes
Note 1: Recipe was tested with Bob's Red Mill 1-to-1 gluten free flour.
Note 2: Use lactose free buttermilk or a homemade lactose free buttermilk made from scratch, using lactose free milk. It takes minutes to make.
Storage: Keep leftover biscuits in an airtight container on the countertop or in the refrigerator. For best results, gently reheat leftovers in the microwave for 15-30 seconds.
Low FODMAP Notes: Low FODMAP ingredient information is based on the Monash University Food App and FODMAP Friendly App testing results.
Nutrition Information
Serving: 1 BiscuitsCalories: 169kcalCarbohydrates: 22gProtein: 2gFat: 8gSugar: 1g
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