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