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

Print 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:

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!

the low-fodmap IBS solution

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

happy baking banner

Share
Tweet
Pin
Email
Print
Comments Rating 5 (1 review)

2 Responses

  1. 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!

Leave a Reply

Your email address will not be published. Required fields are marked *

Sending

As an IBS-sufferer myself, I know how badly you want to feel healthy and happy. I’ve spent over a decade researching IBS and FODMAPs, and my recipes and guidance will help you succeed.

Enjoy everything my site has to offer!

More about me

Featured

Dr. Rachel’s Guide to Starting the Low-FODMAP Diet
Dr. Rachel’s Favorite Low-FODMAP Asian Recipes; Gluten-free, Gut Friendly
Low-FODMAP Options at Starbucks: Coffee, Bakery and More!
Our 20 Most Popular Low-FODMAP & Gluten-free Family Dinners: Easy 30-Minute; One-Pot, Sheet-Pan and Slow Cooker Recipes