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Greek Yogurt Buttermilk Drop Biscuits

Gluten Free Greek Yogurt Buttermilk Drop Biscuits

  • Author: Emily Chave
  • Yield: 6 Biscuits
  • Diet: Gluten Free


These gluten free greek yogurt buttermilk drop biscuits are like no gluten free biscuit you’ve ever had before. They’re light and fluffy and taste just like a “real” biscuit. Golden brown and delicious, these biscuits are perfect smothered in butter with fresh jam or with a drizzle of honey on top.


(links below are the gluten free & celiac safe products I used in this recipe)



  • 1/2 cup plain Greek yogurt
  • 1/4 cup buttermilk
  • 1 large egg
  • 2 tablespoons melted refined coconut oil
  • buttermilk, to brush on top


step 1

In a large bowl, whisk together the flour, baking powder, baking soda, coconut sugar, and salt until combined. Add the butter to the flour mixture and use a pastry cutter or two butter knives to cut in the butter until you have small pea-sized crumbs.

step 2

In a medium bowl, whisk together the greek yogurt, buttermilk, egg, and melted coconut oil until combined. Add yogurt mixture to flour mixture and stir with a rubber spatula until thoroughly combined and no flour pockets remain. Cover the bowl with plastic wrap and refrigerate for 30 minutes.

step 3

Preheat oven to 450 degrees and line a baking sheet with parchment paper.

step 4

After the dough has chilled, scoop out the dough using a large ice cream scoop and drop onto the prepared baking sheet. Repeat with the remaining batter, spacing biscuits about 1/2 inch apart. Barely flatten the tops of the biscuits with a fork and brush the tops with buttermilk. 

step 5

Bake for 14 to 18 minutes or until biscuits are golden brown. Transfer baking sheet to a wire rack to cool for 5 minutes before serving.


recipe adapted from ‘america’s test kitchen

Keywords: gluten free biscuits, greek yogurt, buttermilk drop biscuits