Low Residue Biscuits

Jump to Recipe

These biscuits are light and tender, with a golden top and buttery layers. They’re made without whole grains or high-lactose dairy, making them gentle on digestion. With simple, easy-to-digest ingredients and a low fiber base, they’re perfect for those on a low residue diet. Serve them warm with a smear of ghee or enjoy plain—the texture is soft, fluffy, and satisfying.

Ingredients Needed:

• 2 cups white cake flour: low fiber, extra soft.
• 1 tablespoon baking powder: adds lift.
• 1 tablespoon granulated sugar: just a hint of sweetness.
• 1 teaspoon salt: enhances flavor.
• 6 tablespoons cold unsalted ghee or lactose-free butter: creates flaky layers.
• ¾ cup lactose-free whole milk or almond milk: gentle on digestion.

How To Make Low Residue Biscuits:

Chill Butter:
Place your ghee or butter in the freezer for 10–15 minutes before starting. This keeps the biscuits light and flaky.

Preheat Oven:
Set oven to 425°F. Line a baking sheet with parchment paper.

Mix Dry Ingredients:
In a bowl, combine flour, baking powder, sugar, and salt. Stir well.

Grate in Butter:
Use a box grater to shred cold ghee or butter into the flour. Mix gently until the mixture looks like coarse crumbs.

Add Milk:
Pour in the milk and stir gently with a spatula. Do not overmix.

Shape Dough:
Place dough on a lightly floured surface. Gently fold and flatten the dough over itself 5–6 times by hand. Avoid kneading.

Cut Biscuits:
Press dough to 1″ thick. Use a 2¾” round cutter to cut out biscuits. Press straight down—no twisting.

Arrange and Bake:
Place biscuits close together (less than ½” apart) on your baking sheet. Bake for 12 minutes or until lightly golden.

Serve:
Optional—brush tops with a little melted ghee after baking. Serve warm.

Recipe Tips:

• Use ghee for a lactose-free buttery flavor.
• Folding the dough creates tender, flaky layers.
• Avoid overmixing for best texture.

How to Store & Reheat:

• Room Temperature: Store in an airtight container up to 2 days.
• Fridge: Store up to 4 days. Reheat briefly in microwave or oven.
• Freezer: Freeze up to 2 months. Reheat at 300°F for 10 minutes.

Nutrition Facts (approx. per biscuit):

• Calories: 280
• Sodium: 320mg
• Protein: 4g
• Fat: 15g
• Carbs: 30g
• Fibre: <1g
• Sugar: 2g

FAQs:

Are biscuits okay on a low residue diet?
Yes, if made with white flour and simple ingredients. These biscuits are soft and low in fiber.

Can I use dairy-free milk in biscuits?
Yes. Use lactose-free or almond milk (if tolerated) to keep them easy to digest.

What flour is best for low residue baking?
White cake flour is best—it’s low fiber and makes a soft, tender dough.

Can I freeze these biscuits?
Yes. Freeze after baking and reheat when needed for a quick, gentle snack.

Try More Recipes:

• Low Residue Chocolate Cake
• Low Residue Angel Food Cake
• Low Residue Smoothie