LOW FODMAP MOM’S BEST BISCUITS LOW FODMAP DIET

Moms Biscuits Recipe (Low FODMAP)

My mom always makes biscuits to accompany stick-to-your-ribs soups and stews, and now that I’ve figured out how to make them gum-free and low-FODMAP, I do, too. These biscuits are also fabulous for breakfast, spread with a little organic strawberry jam.

LOW FODMAP MOM’S BEST BISCUITS Summary

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LOW FODMAP BISCUITS Recipe

My mom always makes biscuits to accompany stick-to-your-ribs soups and stews, and now that I’ve figured out how to make them gum-free and low-FODMAP, I do, too. These biscuits are also fabulous for breakfast, spread with a little organic strawberry jam.

  • Author: Lowfodmap.com
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35
  • Yield: 10 1x
  • Category: Biscuits
  • Cuisine: LowFODMAP Diet

Ingredients

Scale
  • 1½ cups (243 g) basic flour blend
  • ½ cup (60 g) tapioca flour
  • 1 tablespoon (13 g) sugar
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • 6 tablespoons (85 g) unsalted butter,
  • cut into pieces and chilled
  • ⅔ cup (160 ml) lactose-free or
  • nondairy milk

Instructions

  1. Preheat the oven to 400°F (200°C, or gas mark 6). Line a baking sheet with parchment paper.
  2. In a large bowl, stir together the Basic Flour Blend, tapioca flour, sugar, baking powder, and salt.
  3. Cut in the butter using forks or a pastry blender (or, alternatively, a food processor) until the mixture resembles coarse meal.
  4. Add the milk and stir thoroughly until the dough thickens.
  5. Use a ¼-cup (60 ml) scoop or a spring-loaded cupcake scoop to drop biscuit-size portions of the dough onto the prepared baking sheet.
  6. Bake for 14 to 16 minutes until the biscuits are lightly browned on top. Let cool for 10 to 15 minutes before slicing.
  7. Store for 1 to 2 days in an airtight container or freeze for up to 3 months.

Nutrition

  • Serving Size: 10
  • Calories: 254
  • Fat: 10
  • Carbohydrates: 30
  • Protein: 5

LOW FODMAP MOM’S BEST BISCUITS Recipe

YIELD: 10 BISCUITS

  • 1½ cups (243 g) basic flour blend
  • ½ cup (60 g) tapioca flour
  • 1 tablespoon (13 g) sugar
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • 6 tablespoons (85 g) unsalted butter,
  • cut into pieces and chilled
  • ⅔ cup (160 ml) lactose-free or
  • nondairy milk

LOW FODMAP MOM’S BEST BISCUITS Steps

  1. Preheat the oven to 400°F (200°C, or gas mark 6). Line a baking sheet with parchment paper.
  2. In a large bowl, stir together the Basic Flour Blend, tapioca flour, sugar, baking powder, and salt.
  3. Cut in the butter using forks or a pastry blender (or, alternatively, a food processor) until the mixture resembles coarse meal.
  4. Add the milk and stir thoroughly until the dough thickens.
  5. Use a ¼-cup (60 ml) scoop or a spring-loaded cupcake scoop to drop biscuit-size portions of the dough onto the prepared baking sheet.
  6. Bake for 14 to 16 minutes until the biscuits are lightly browned on top. Let cool for 10 to 15 minutes before slicing.
  7. Store for 1 to 2 days in an airtight container or freeze for up to 3 months.

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