Low-FODMAP Raspberry Lemon Mini Biscuits with Lemon Glaze; Gluten-free, Vegetarian

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