Low-FODMAP Raspberry Lemon Mini Biscuits with Lemon Glaze; Gluten-free, Vegetarian
January 28, 2021
Printer Friendly Version
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
Comment/Review Below
Want a 10% coupon? Just review this recipe & then email us at info@rachelpaulsfood.com letting us know which recipe you have reviewed. We will then send you a 10% coupon code (limit 1 per customer/email).