Low Fodmap Raspberry Lemon Mini Biscuits With Lemon Glaze Gluten Free Vegetarian Recipes

LOW-FODMAP RASPBERRY LEMON MINI BISCUITS WITH LEMON GLAZE; GLUTEN-FREE, VEGETARIAN

Steps:

• Preheat oven to 400 degrees F, place rack in center of oven Line 2 regular cookie sheets with a baking mat or parchment, or spray with nonstick spray In a large mixing bowl, combine gluten-free Bisquik 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 Gently fold in the zest and raspberries Using a small trigger ice cream scoop, portion out biscuits onto the sheet The dough may be crumbly, it is OK to smooth out the tops of the biscuits with your hands and flatten slightly. Bake about 12-14 minutes until 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 cool for 5 minutes Transfer to cooling rack and drizzle with the glaze. Serve immediately Can also be chilled until ready to serve, reheat in a 250 degree F oven for 10 minutes