Whisk 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.
In a separate bowl whisk together 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. Preheat oven to 450ºF.
Place one baking sheet inside a second so you have a double layer, and line the top baking sheet with parchment paper. Grease a 1/3 cup measuring cup and scoop a heaping amount of biscuit dough into it, pressing down slightly. Drop on 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 minutes, rotating pan 1/2 way through. Place baking sheet on wire rack and cool for 5-10 minutes before serving.
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Tips and Tricks for Making Gluten Free Biscuits
You can 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.
Increase the sugar to 3 tablespoons for a gluten free shortcake recipe. Brushing the unbaked tops with cream, milk, or almond milk and sprinkle with demura or raw sugar. Bake according to directions.