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

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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!

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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


  • 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)


  • 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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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!

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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.

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