Low-FODMAP Raspberry Lemon Mini Biscuits with Lemon Glaze; Gluten-free, Vegetarian
January 28, 2021
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Low-FODMAP Raspberry Lemon Mini Biscuits are ready in UNDER 30 MINUTES. No joke. SOOOO easy and delicious!
My Low-FODMAP Raspberry Lemon Biscuits are bite-sized wonders of flaky, moist pastry, coated with a tart and sweet lemon glaze that will make your mouth water.
These amazing gluten-free, low-FODMAP biscuits remind me of a scone and are perfect for breakfast, snacks or dessert!
You may also love:
- low-FODMAP Lemon Blueberry Buttermilk Bundt Cake
- low-FODMAP Lemon Blueberry Scones
- low-FODMAP Lemonies (aka Lemon Brownies/Blondies)
- low-FODMAP Lemon Bars
- low-FODMAP Raspberry Almond Thumbprint Cookies
Or check out over 400 more low-FODMAP recipes on the blog. IBS-friendly!
Be healthy and happy,
Rachel Pauls, MD
P.S. Check out my new COOKBOOK for over 100 low-FODMAP recipes, low-FODMAP Meal Plan, FODMAP Tips and everything you need!! It’s the BEST!
Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients
Yield: 21 biscuits; 1-2 biscuits per serving
Prep time: 10 min
Bake time: 12-14 min
Bake: 400 F
Ingredients
- 2 cups all-purpose, gluten-free Bisquick
- See my low-FODMAP Recipe Swap blog for a copycat recipe
- This product contains added leaveners, it is not enough to substitute a GF flour
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 1/2 cup low-FODMAP milk (example: almond or 2% lactose-free milk)
- 1 large egg, room temperature
- 1/2 teaspoon vanilla
- 1/4 cup melted butter (substitute vegan spread with low-FODMAP ingredients for a dairy-free version)
- 1 cup (125 g) raspberries, fresh or frozen
- 60 g is one low-FODMAP serving
- Frozen berries will hold their shape better in mixing
- 1 lemon, juiced and zested (about 2 teaspoons zest and 1 tablespoon juice)
- You will use the zest for the biscuits and the juice for the icing
- 2 cups powdered/confectioner’s sugar (if you have a lot of juice, you may need a bit more)
Directions
- Preheat oven to 400 degrees F, place rack in center of oven
- Line 2 regular cookie sheets with baking mats or parchment, or spray with nonstick spray
- In a large mixing bowl, combine gluten-free Bisquick mix, sugar, and salt
- Whisk the large egg and milk in a separate glass or bowl. Add vanilla and whisk again
- Add the milk mixture to the dry mixture and stir
- Next, add the melted butter. Mix to incorporate (you may wish to use your hands, I did!)
- Gently fold in the lemon zest, then the raspberries
- They may break apart, that is OK
- Using a small sized trigger ice cream scoop, portion out about 21 biscuits onto the prepared sheets
- Its OK to smooth out the tops of the biscuits with your hands and flatten slightly
- Bake about 12-14 minutes, or until set (ovens vary, keep an eye on your oven so they don’t overbake)
- The bottoms should be light golden and set
- While baking, in a small bowl, combine the lemon juice with the confectioner’s sugar to create the lemon glaze
- Once baked, remove biscuits from oven and transfer to cooling rack
- When still warm, drizzle with the glaze using wax paper under the cooling rack to catch the drips
- Serve immediately, or can also be chilled until ready to serve
- Best served warm: to reheat, place in a 250 degree F oven for 10 minutes
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2 Comments
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D. Melman
I love the balance of raspberry and lemon in these. They were also as easy as advertised. I’m planning to make your lemon bars next. Thank you so much!
Hi there D!
We greatly appreciate your comments. We know you are going to absolutely love the lemon bars as well. Stay in touch!!