Ready in less than 1-hour, these homemade gluten-free drop biscuits are baked with all-purpose gluten-free flour. Rather than buttermilk, this recipe uses plain yogurt for terrific texture! For best results, once the biscuit dough is ready, cover it in a bowl, and let it sit at room temperature for 30 minutes before baking.T he biscuits will emerge from the oven soft, tender and oh so fluffy!
Best Gluten-Free BiscuitS
If you have had trouble finding a light, fluffy, and tender gluten-free biscuit recipe, you are in luck! I’ve made this recipe countless times through the years because and always have a batch on hand in my freezer.
What makes these my go-to homemade gluten-free biscuits? First of all, they are quick and easy to make with no rolling or shaping. Drop biscuits mean you stir together the dough, drop them on a baking sheet and bake. Easy peasy!
Plus, they use versatile ingredients right in your kitchen. While an essential ingredient, yogurt, gives their signature fluffy texture, without weighing down the crumb, sour cream may easily be swapped out. The remaining ingredients used to make gluten-free biscuit dough should be right there waiting for you!
Lastly, the southern-style, buttery flavor and texture cannot be beat. Believe me when I say nothing I’ve ever made from this tastes like an inferior version of the gluten-full recipe. Gluten-free sausage gravy for biscuits is a match made in heaven, or serve them with sweet jam, honey, creamy grits, or a side of eggs!
While this recipe was adapted from one of my favorite gluten-free cookbooks, America’s Test Kitchen: The How Can it Be Gluten Free Cookbook, below I share many more helpful tips, such as ingredient swaps, how to bake for the most tender results, and the ideal GF flour to use.
Let’s make homemade gluten-free biscuits to rival anything you have ever tried!
ingredient notes
- Gluten-Free Flour – In my beginner’s guide to gluten-free baking I discuss how a quality GF flour is paramount to a recipe’s success. I tested the top brands with this recipe and blind taste testers found Cup4Cup to be superior. A solid runner-up is King Arthur Measure-for-Measure Gluten Free Flour and you can see all my testing notes on this gluten-free flour guide.
- Yogurt – This is where the versatility comes in. I’ve used whole-milk, low-fat, and even vanilla yogurt, all with great results. Don’t have yogurt? Sour cream may also be substituted. Yogurt works better than buttermilk in GF biscuits recipes because moisture has a harder time being absorbed in gluten-free starches. It gives moisture without the dense, gummy texture of baked goods oversaturated with liquid.
- Lemon Juice – If you don’t have fresh lemons on hand, simple swap out apple cider or white vinegar in the same amount. Using some sort of acid replicates the buttermilk biscuit taste.
- Fat – The recipe uses a combination of chilled butter and vegetable oil to help saturate and coat the gluten-free flour starches. Using only one or the other will lead to a overly dry or greasy biscuit.
How to Make Gluten-Free Biscuits recipe
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
- In a large bowl whisk together the dry ingredients – gluten-free flour, baking powder, baking soda, and salt.
- Cut cold butter into the flour mixture with a pastry cutter, fork, or fingers until mixture is sandy.
- In a small bowl whisk oil, egg, yogurt, and lemon juice together. Pour the wet ingredients into flour / butter mixture. Stir to combine and no flour pockets remain.
- Cover the dough and let rest for 30 minutes to allow starches to relax and blend with liquids.
- Preheat the oven to 425ºF. Double stack two baking sheets and line the top one with parchment paper. This protects the bottom of the biscuits from becoming overly browned in the hot oven.
- Grease a measuring cup with cooking spray to evenly and easily scoop out dough onto the baking sheets. Bake for 15-17 minutes, rotating pan halfway through. Biscuits should be golden brown. If desired, brush the tops with melted butter.
How to make Biscuits extra fluffy
Save yourself from dense, dry biscuits or dense and gummy one’s overly saturated with liquid. Below are my top GF baking tips to make the drop biscuits of your dreams!
- Instead of buttermilk, use yogurt. Since gluten-free flour doesn’t absorb liquid as well, buttermilk causes them to spread too much. Yogurt maintains the structure while adding fat. This is a similar trick used with cream cheese in gluten-free pound cake.
- Resting the dough. Mix everything together, cover with plastic wrap, and let sit at room temperature for 30 minutes. This allows time for the flour to hydrate and not be gritty.
- Placing the biscuits closer together on the baking sheet. Biscuits become more tender because of the trapped steam bouncing off the biscuits and being absorbed from their “neighbor” on the baking sheet.
Important note about gluten-free flour
I tested the recipe with many gluten-free flours and using Cup4Cup yields the best results. A solid runner-up is King Arthur Measure-for-Measure Gluten Free Flour, but I do not recommend Bob’s Red Mill, which leads to heavy, and dense biscuits.
Do I have to let the batter rest?
Yes and no. You may bake them right away, but you also risk a grittier texture. For best results, cover the bowl and let it sit at room temperature for 30 minutes.
This allows the starches to relax and moisten for softer, fluffy biscuits. If you would like to bake later, cover and store in the refrigerator up to several hours.
expert baking tip
Gluten-free drop biscuits bake at a very high temperature. A double shield of baking sheets prevents the bottoms from burning before they are fully cooked.
Also, with any baking, it’s a good idea to keep one of these inexpensive oven thermometers on your oven rack. Ovens are calibrated differently and vary from the temperature set, adversely affecting baking times and results.
Before baking, check the reading on the thermometer and adjust the set temperature accordingly to reach the temp called for on the recipe. No one likes burned (or undercooked) biscuits!
storing, freezing, and reheating
Generally gluten-free breads have a tendency to dry out quicker, especially biscuits because they contain less moisture. For that reason, if these aren’t eaten the same day, I freeze any leftovers.
Make sure they are cooled completely before freezing so ice crystals don’t form on them. After cooling, wrap each one individually and place in a gallon freezer bag. Freeze up to 3 months.
Thaw at room temperature or defrost in the microwave. They are best served warm. To reheat, wrap in a slightly damp paper towel and microwave for 15 seconds, or until warm.
If they are left at room temperature, make sure they are in an airtight container and avoid refrigerating.
Click here to see the
step-by-step web story instructions for this recipe!
More recipe modifications
- You may substitute sour cream for the yogurt with great results. I’ve also substituted vanilla yogurt without affecting the taste.
- If you don’t have lemon juice on hand, substitute any variety of vinegar.
- Easily turn these biscuits into gluten free shortcake by following the linked recipe. Serve with fresh fruit and whipped cream for the ultimate summer dessert!
- Enjoy a favorite again by adapting them into gluten free cheese scones, which taste just like Red Lobster’s Cheddar Bay Biscuits! Garlic and cheese are mixed into the biscuit dough.
SAVE THis recipe for GLUTEN FREE BISCUITS TO YOUR PINTEREST BOARD!
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Light & Fluffy Gluten-Free Biscuits
Listen to Recipe Audio
Equipment Needed
Ingredients
- 2 cups gluten free all purpose flour, I recommend Cup4Cup gluten free flour
- 4 teaspoons baking powder
- 1 teaspoon sugar
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 3 tablespoons butter, chilled and cut into small pieces
- ¾ cup plain yogurt
- 1 large egg
- 2 tablespoons vegetable oil (or any preferred oil)
- 2 teaspoons lemon juice (I’ve substituted vinegar for this with good results)
Instructions
- Whisk the flour, baking powder, sugar, salt, and baking soda in a large bowl. Add the chilled butter pieces to the flour mixture. Use a pastry blender, fork, or fingers to cut butter into the flour until small, pea-size pieces remain.2 cups gluten free all purpose flour,,4 teaspoons baking powder,1 teaspoon sugar,½ teaspoon salt,¼ teaspoon baking soda,3 tablespoons butter,
- In a separate small bowl whisk together the yogurt, egg, oil, and lemon juice. Stir the yogurt mixture into the flour mixture until no flour pockets remain and thoroughly combined. Cover the bowl with plastic wrap and let sit for 30 minutes at room temperature. This allows the starches to blend with the liquid, making the dough tender and easier to shape. Meanwhile, preheat the oven to 425ºF.¾ cup plain yogurt,1 large egg,2 tablespoons vegetable oil,2 teaspoons lemon juice
- Place one baking sheet inside a second so you have a double layer, and line the top baking sheet with parchment paper. Grease a ⅓ cup measuring cup and scoop a heaping amount of biscuit dough into it, pressing down slightly. Drop onto the prepared baking sheet, spacing biscuits about 1 inch apart in the center of the sheet (this traps a little extra steam between the biscuits and makes them more tender). Spray measuring cup between each scoop of dough.
- Bake until golden, about 15-17 minutes, rotating pan 1/2 way through. Cool the biscuits on a wire rack and cool for 5-10 minutes before serving.
- DID YOU MAKE THIS RECIPE?? DON'T FORGET TO LEAVE FEEDBACK AND/OR CLICK A STAR RATING ON THE RECIPE CARD!
Recipe Notes
Best Tips to Remember
- You may substitute sour cream for the yogurt with great results. I’ve also substituted vanilla yogurt without affecting the taste.
- If you don’t have lemon juice on hand, substitute any variety of vinegar.
- Easily turn these biscuits into gluten free strawberry shortcake by following the linked recipe.
- Enjoy a favorite again by adapting them into gluten free cheese scones, which taste just like Red Lobster’s Cheddar Bay Biscuits!
Elisa says
What can I use instead of sour cream and milk yogurt. I’m dairy free. Can I use almond yogurt?
Thanks
Melissa says
Hi Elisa,
This recipe is pretty forgiving. I use yogurt, sour cream, or light versions of either. I’m sure it would be fine with almond yogurt. Enjoy!
Best,
Melissa
mtmom3 says
Fabulous! Most gluten free breads are dry and fall apart. These are moist and taste great! I have made with both greek yogurt and sour cream. Even my husband who isn’t gluten free loved them!
Thanks for a super recipe!
Melissa says
I am so thrilled you loved this recipe so much! Thank you! I agree, this is the one gluten free bread recipe I come back to time and again. I always have them in the freezer and I will serve sloppy joes, pulled pork, french dip, basically anything that requires a bun on them. I love them equally!
Best,
Melissa
Kelly Smith says
Do you think an insulated cookie sheet would suffice as a sub for two cookie sheets since it has two layers?
Melissa says
Hi Kelly,
Yes, but I would probably turn down the oven slightly. You don’t want the bottoms to burn. So maybe 15-20 degrees less and just watch carefully.
Best,
Melissa
Linda says
These were amazing, and I’ve tried a lot of different GF biscuit recipes! Because I’m at high altitude, I added 2T flour and 2T water. I also used olive oil instead of vegetable oil and baked at 445 degrees for 15 minutes. My batter was a little dry (my egg was probably too small), so next time I’ll add more liquid. The biscuits turned out a little dry, but the texture was amazing! They didn’t fall apart like most recipes I’ve tried. Definitely a keeper!
Melissa says
Hi Linda,
I really appreciate you writing and adding the high altitude tips. That is very helpful! Next time try adding a little more of the yogurt since you are adding the extra flour. Heavy cream or buttermilk would work too to offset the extra flour and make sure they aren’t dry. I’m so glad you enjoyed them!
Best,
Melissa
Christine McCarthy says
Wow, so many interesting tips here. I’m new to the realm of gluten free baking. The resting tip is sheer genius- would you recommend doing that for all gf recipes? I find my muffins and cookies to be grainy, will resting them cure that too? Thanks a million!!
Melissa says
Hi Christine,
Thanks for writing and I’m so glad you found our community! Yes, resting the batter is generally helpful with gluten free baking. The graininess could also be coming from the brand of flour you are using too. Experiment with different brands because there is a world of difference between them!
Best,
Melissa
Judy Virden says
When making the biscuits could you pat them down a little and use a cuter?
Melissa says
Hi Judy,
I’ve never tried this because the dough is a little sticky. The easiest way would be to use the greased measuring cup to place them on the baking sheet and then use slightly wet fingers to shape the biscuits. Hope this helps!
Best,
Melissa
Christina says
First gluten biscuit recipe that actually tastes like biscuits! I used the Pillsbury GF flour . The only substitutions I made was I used coconut oil and the crisco shortening sticks. I may add just a little more sugar next time but overall these were the best I’ve made using GF recipe
Melissa says
Thanks Christina! I’m also happy to know about other gf flours people use because I know they don’t all behave the same. It’s such a good feeling when gf baked goods actually taste just as good as the “normal” version.
Best,
Melissa
Sarah says
These were the BEST GF biscuits I’ve made; being a Celiac foodie, I’ve tried countless recipes and this one is well written, explained and executed perfectly. I used Namaste’s Organic Perfect flour (Thank you, Costco!) but substituted 1/4C of the flour with fine blanched almond flour, as Namaste’s brand can be a little gummy. Worked wonderfully, Wubby and I were so excited to have butter & jam biscuits again!! Thank you! 🙂
Melissa says
What a great trick to know about using Namaste’s flour! I’ve tried it before because you really can’t beat the price, but I didn’t love the taste of it. I will try it again with the almond flour hack! Cheers to you, Wubby, and good biscuits!
Best,
Melissa
Marianne VanWingerden says
WOW, Impressive!! Moist and delicious! Best gf biscuit I’ve had since becoming gf.! (Close to 10 years I think) Can’t Wait to try your other recipes now… Thank you!!
Melissa says
Hi Marianne,
Thank you so much! I’m so happy they were such a hit for you:) Make sure you try the Cheese Garlic version as well. I’m obsessed!
Best,
Melissa
Brittany says
Can this dough be frozen? I’m the only GF person in the house
Melissa says
Hi Brittany, I haven’t tried freezing the dough, but I don’t see why it wouldn’t work. Since the recipe only makes 7 biscuits (can definitely make smaller portions, though), I usually bake them, cool completely, and then freeze. Wrap each one in plastic wrap and place in a freezer bag. When I need one for myself (I’m the only gluten free in my family too), I just take one out. Enjoy!
Raji says
Great! I have zero experience with gf bread baking. This recipe was outstanding, apprachable and didn’requiringa lot of exotic, specialized ingredients.
Melissa says
Hi Raji,
I agree. I like how everything is just mixed together and the dough is easily to work with. This is pretty much the only GF bread I make again and again. Thank you for writing!
Best,
Melissa
Lizzie fromNew Zealand says
I love this recipe, thank you for sharing. I used self-raising gluten free flour and full fat yoghurt. As I live alone I halved the recipe as a trial and dropped the batter into oil sprayed mini muffin pan. They are absolutely delicious.
Melissa says
Hi Lizzie (from New Zealand!),
With the self-rising gluten free flour did you still add the baking powder? I love the idea of dropping them in a muffin pan! I’m going to try that next time. Thanks for the idea!
Best,
Melissa
Joan says
The first batch I made was very dry. I compared other biscuit recipes and decided it needed more butter. For the next batch I increased the butter to 8 tablespoons and decreased the oven temperature to 425. They turned out amazing! (Any chance the amount of butter is incorrect in your recipe?)
Melissa says
Hi Joan,
Well, I definitely agree with your thought process because adding more butter usually never hurts anything! But the butter amount is correct. The reason it is less butter than traditional biscuit recipes is because gluten free flour doesn’t absorb fat as well. So it uses the combination of butter, oil, and yogurt to make up for lessened butter amount. Did you allow the batter to rest for 30 minutes before baking? That helps with the flour hydrating before baking. Also, I generally do you use lowfat yogurt because that is what I always have on hand, but using whole milk yogurt does make for a more tender biscuit. Thanks for writing and happy baking!
Melissa
Anna says
Is 4tsp baking powder correct? My batch tasted bitter and I’m wondering if it’s because of the baking powder?
Melissa says
Hi Anna,
Yes, 4 teaspoons of baking powder is correct. All biscuit recipes have a lot of baking powder because they don’t use yeast to rise. I’m not exactly sure why yours tasted bitter…What brand of flour did you use? I haven’t run into that issue, but I’m happy to try to help figure it out!
Best,
Melissa
Anonymous says
Hi Melissa, I used Dr Oetker plain gf flour which might actually be the problem (the box cakes are also bitter)
Melissa says
I haven’t heard of that brand. There are so many GF flour blends out there with different ratios of ingredients, it’s hard to know how they will all work / taste. I always test recipes with Cup 4 Cup because I think it tastes they most like traditional flour, in my opinion, but it is pricier.
Mary says
I live in a rural area…a food desert if you will. Whole milk PLAIN yogurt is next to impossible to find (Yoplait flavors, yes). Before I try this recipe – can I use low fat yoghurt? If not, can I add more butter to compensate for the loss of fat from the yoghurt? I hate to do an experiment because gf flour is also difficult to find here – had to order it from Amazon.
Melissa says
Hi Mary,
This recipe is very flexible. I use whatever I have in my fridge. Yesterday I made them with light sour cream. I’ve also used light yogurt and vanilla yogurt. I don’t change anything else in the recipe to compensate. Whole milk yogurt will give the best taste, but they are still amazing without it! Enjoy and let me know what you think. 🙂
Best,
Melissa
Mary says
Decided to throw caution to the wind. I added an extra T of olive oil to compensate for the low fat yoghurt. I used vinegar instead of lemon juice (a recommended modification). I used unsalted butter (the recipe didn’t specify….that is all I had). These biscuits were/are excellent.
Melissa says
I’m so happy they worked out for you and your GF flour didn’t go to waste. I know how expensive it is!
Best,
Melissa
Portia says
These are amazing!!! Just made them with my 5 year old, and they are delicious! Not too sweet, and almost like a scone – crispy on the outside, yet soft inside! Perfection! Thank you!
Melissa says
Thank you, Portia. Yes, and you have inspired for me to turn these into a scone recipe as well. Stay tuned! 🙂
Jonathan says
Made a batch of these this weekend and they were the best GF biscuits I’’ve ever made. Used almond yogurt and followed the recipe exactly. Will used only this recipe for biscuits from now on. Thanks for sharing!
Melissa says
I am so happy you enjoyed them Jonathan. I love how versatile they are too. I make them regularly and just use up what I have almond milk, sour cream, vanilla yogurt, you name it!
Hillary says
Curious if these taste good the next day? Most GF breads I’ve made are pretty awful the second time around 😞
Melissa says
I know what you are referring to because most gluten free things have a short shelf life. To be honest, I’ve never waited till the next day to try these. I make them, eat them, and wrap leftovers individually in plastic wrap, throw them in a freezer bag, and freeze. I just take them out as needed. Hope that helps!
Mary says
1 added a 1/4 cup buttermilk. They came out a little ugly but were so delicious. I am sticking to this biscuit recipe. I used Bob Red Mill 1 to 1 GF flour.
Melissa says
LOL, aren’t all gluten free breads ugly? The important thing is they are delicious!! Thanks, Mary.
VONNIE says
Made my living as a cook till I developed allergies, now learning to eat/cook wheat/dairy free. Made this biscuit recipe and ruined them by over kneading. Second time was a charm and the taste was wonderful!
Lauren P says
What did you substitute to make these dairy free?
Melissa says
Lauren, it looks like others used dairy free yogurt, but I don’t see what they used for the butter portion. Is there dairy free butter? Perhaps you can try that?
Melissa says
I feel you. Although I didn’t work as a cook, I had to re-learn a lot of what I knew about baking. I love sharing recipes now taste just as good as versions I used to love. Yes, kneading doesn’t work with gluten free 😟 It’s strange to get used to, but you will! Thanks for sharing, Vonnie. 🤗
Ashleigh says
These are delicious! The only thing I added was 1/4 C buttermilk as it came out too dry for me without it. I also use apple cider vinegar instead of lemon juice. They dont even taste gluten free! Just yummy!
Melissa says
Thanks Asleigh! That’s a great tip about the buttermilk. What brand of flour did you use? I wonder if different brands absorbs the liquids differently.
Karen. Clement says
Incredible recipe and even more awesome, the results. I only needed to add about 2 tablespoons of whole milk to get the right texture, waited the long 30 minutes. When I opened the oven at the end of 20 minutes they were absolutely perfect looking. They are really light, but hold together nicely. This was the 4th biscuit recipe I have tried this week and was losing hope, I really appreciate the extra care you add into your instructions, the two cookie sheet idea I have never done, but sure it had something to do with the results. I will definitely be looking for more gluten free recipes that don’t taste gluten free. Thanks so much you made my day.
Melissa says
Hello Karen, Thank you so much for taking the time to write. I love hearing stories like this, and YOU made MY day! After years of being an avid baker, having to transition to gluten free was very disheartening. Anything that tasted gluten free made me so agitated! That is definitely the goal of any of my recipes – gluten free, but you’d never know! If you love this recipe, check out the gluten free pie crust on the site. You’ll love it!
Anonymous says
Excellent. Used dairy free yogurt and just soda (2 t).
Melissa says
Thank you for letting me know dairy free yogurt works. I’m sure others will appreciate that!
-Melissa
Debbie says
WOW, theses biscuits are really great!! They are so light and I think they would be very hard to tell that they are gluten free. Easy to make the 30 minute wait is SO worth it.
Debbie
Melissa says
Hi Debbie, I completely agree!They are my saving grace from disappointing gluten free bread. So good!
Amy says
This look really good, I will have to try them! I am always looking for gluten free that taste great!
Melissa says
These would definitely fit that bill! Hope you love them as much as I do. 🙂
Karin says
How many does this recipe make?
Melissa says
It makes 7 biscuits if you measure them out in the 1/3 cup.
Rose says
Have you ever used sour cream instead of the yogurt?
Melissa says
Yes, all the time. Works great! I will add it in the recipe notes.
C Smalley says
These were really good! I made them a bit sweeter for shortcake. I have kept this recipe!! Thanks!
Melissa says
I don’t know why I’ve never done that myself. That’s a great idea. How much extra sugar did you add?
brenda says
these light and fluffy biscuits are the best ever I have made them over and over again my husband loves them
Melissa says
Hi Brenda, This is pretty much the only homemade gluten free bread I make over and over again as well. I’ve tried so many gluten free bread recipes and they are always hit or miss. These always turn out great and taste fantastic! Completely agree with you. 🤗
Heather Snowden says
Nice scone recipe, however sugar not necessary.
lois says
Best G F scones I have had in 25 years. great recipie. Many thanks. Lois
Melissa says
Wow! That is quite a statement. Thanks for sharing 🙂
Susan S. says
Just found this recipe. Could I possibly use buttermilk instead of the last 4 ingredients? Thanks for your reply.
Melissa says
Hello! Gluten free flours don’t absorb liquid as well, so they might spread too much. If you do try it, though, I’d love to hear how they turned out.
Thomas says
Do I need to add the yogurt or can I cook the biscuits without it?…
Melissa says
No, I wouldn’t recommend that. They wouldn’t turn out… But I have substituted sour cream, lighter yogurt, or even vanilla yogurt (because it was what was in my fridge), and they still turn out 🙂
Jaimi says
I just love these biscuits! I can’t use cup 4 cup because of the cornstarch but I use Namaste blend and sub in 1/2 cup of tapioca starch for the flour blend to make it fluffier and it works perfectly! I’ve made these so many times I lost count and they are devoured every time! So yummy!
Melissa says
That is so helpful. Thanks for sharing that for other readers. I really couldn’t agree with you more. These are my go to homemade gluten free bread. They always turn out, taste great, and don’t make me miss “regular” bread. I make them to eat with soups, open faced sloppy joes, eggs, Shepards’s pie. I love them too!
Sara says
I made these last night for thanksgiving today and they turned out great and were super easy to throw together! They don’t taste gluten free and they even look like “normal” biscuits! Thanks for sharing, I’ll definitely be making these again!
Melissa says
Thanks for letting me know, Sara. It’s always fantastic to actually eat something just as good as the “gluten full” version, especially on Thanksgiving!
Naima T Dennis says
I’ve recently had to go gluten AND dairy free. Does anyone have thoughts on what I could use to substitute for the yogurt?
Melissa says
Hi Naima, I know they have almond milk “yogurt” and yogurt made from coconut milk too. Even if they are flavored vanilla, you should still be fine. I’ve used vanilla yogurt as a substitute for this recipe before when I didn’t have plain on hand, and it still turned out great. Enjoy!
Emily says
I’m new to gluten free and I thought these turned out great. I used a different flour so I needed to add a few more scoops of yogurt and even a few tablespoons of water but eventually got it to work. Baked it a bit longer too and they were very good for being gluten free,will definitely make again,maybe put some melted butter or buttermilk on top before baking? “)
Melissa says
Hi Emily, thanks for writing. Learning how to bake gluten free definitely takes some getting used to! I think it’s great you adapted the recipe. It’s hard to make it an exact science with different types of gluten free flours because they all turn out so differently. They all have a very weird consistency when mixing up so it’s hard to judge what it should be like, but fortunately most of them end up tasting fine when baked. I do think you always have to bake things a little longer when using gluten free flour. The time I have listed is for using Cup 4 Cup, but I agree, it would be different for a different flour. I think brushing some melted butter over the top would never be a bad idea!
sarah oliver says
These did not come out AT ALL. They fell apart, butter was leaking all over while cooking…disappointed 🙁
*I followed the directions exactly
Melissa says
Sorry to hear that. I hate when something doesn’t turn out, especially when baking gluten free because the ingredients are that much more expensive! I was just wondering what type of flour you used? Some gluten free flours don’t have xanthum gum in the mix, which is the binder. I always test my recipes using Cup 4 Cup, but unfortunately not all gluten free flours are created equally so it doesn’t always translate the same.
rose says
I made these biscuits. i may have made a mistake but the dough didn’t all come together. I added 2 T of water to get it to hold together. Was that the best thing to add? I was thinking about pie crust, so that is why I added water.
The biscuits took a few minutes longer to cook. They were crisp on the outside and the inside was soft. I had made a chicken potpie mixture. I put some rosemary on the top of some of the biscuits-great recipe.
Melissa says
It could have been the type of flour you were using. Unfortunately all gluten free flours aren’t created equally so you do have to be a little adaptable when baking with them. Adding water is perfectly fine, you can also add a little more of the yogurt. I’m glad they still turned out for you. Rosemary on top sounds like a great addition!
Anonymous says
Can I make these with with AP flour and continue with the recipe as is?
Melissa says
I don’t see why not. Shouldn’t change anything, but I’d love to hear how they turn out…
Christine says
I am not much of a baker, but I made these tonight, and everyone loved them. They were so simpla and delicious!
Melissa says
Christine, That’s so great to hear! They are very easy to make. Anyone can do it!
Diane says
Thank you for this fantastic recipe! It’s the only biscuit recipe I use. I double the recipe and freeze some. They reheat wonderfully loosely wrapped in foil. Even the gluten eaters in my family love these!
Melissa says
Diane, I really appreciate you taking the time to let me know. They really are a little slice of heaven for those of us that can’t eat gluten!
melissa holmes-smith says
Making these right now. We all agreed that even the dough is yummy. My kids are so excited as I do not make gluten treats being that I am celiac. We are so happy to have delicious biscuits. This may change our lives. Stay tuned for dancing in the streets.
Melissa says
Wow, Melissa! I really do hope these changed your life 🙂 Please let me know!
Michelle says
These are delicious! Which is a good thing because I volunteered to make them for Christmas dinner without a test run. They taste like the real deal!
Michelle says
I forgot to rate it. Five stars!!
Natalie says
Just made these and they were a big hit! Thanks for a delicious recipe! We plan on making these again soon.
Melissa says
Hi Natalie, glad you all enjoyed them!
Jeannette says
I cannot have dairy! Any ideas for substitutes? Otherwise, these look great! Thank you for the recipe!!
Melissa says
Hi Jennette, can you just not have the yogurt or butter too? Substituting the butter and yogurt would probably drastically change the recipe too much, and I can’t really guarantee it would still turn out. If just yogurt is the problem, you could try to substitute silken tofu in it’s place. Or you can pour 1 tbsp. vinegar in a liquid measuring cup, fill the rest with dairy free “milk” till you reach 3/4 cup. Let it stand 5 minutes to “sour” and try using that instead of the yogurt. I’d love to hear back if it worked out for you!
Carol says
Wonder if it work to sub the yogurt for non dairy coconut yogurt and replace butter with lard or sbortening if not opposed to those…
Melissa says
Carol, I sub things all the time when I make these. Just the other night I made them and used light sour cream because I didn’t have any yogurt. They still turned out great. I think both of those substitutions would be fine, but I would probably use the “butter” flavored shortening if you can have that…
Christine says
These are delicious, don’t even taste gluten free. One question, are you supposed to pack the dough into the measuring cup?
Melissa says
Thanks Christine! No, I don’t really pack the dough in. I just kind of scoop it out of the bowl with the measuring cup and plop them on the cookie sheet. Glad you enjoyed them!
Christy says
Melissa, these look yum! 🙂 Just a question- I unfortunately cannot have dairy, any chance you would know what I could do in replacement of the yogurt? I’m sure some non-dairy milk, but I worry it might not be as thick. Any ideas? Thanks! 🙂
Carol says
There are some great non-dairy yogurts on the market – My Kroger carries coconut yogurt (I get the plain – no coconut taste to it, so it makes a great sub!).
Melissa says
Thanks for the great idea, Carol!
Melissa says
Hi Christy,
Coconut yogurt sounds like a great idea or maybe silken tofu? Has anyone out there baked with silken tofu for a substitute? I wonder if it affects the taste…
Julie says
This made my day – not just the recipe but the use of food as incentives. Seriously, food is the best motivator ever! It works with kids, significant others – even cats LOL. Now if our fur babies would just eat marshmallows, perhaps we could sleep past 5…
Melissa says
Hey Julie, Glad to hear I’m not alone! Maybe you should fashion some sort of catnip-laced marshmallow and go on Shark Tank with it!
Edye says
These look so yummy! Gorgeous photos <3
Blessings,
Edye | http://gracefulcoffee.wordpress.com
Melissa says
Thank you Edye!