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)
- 9 ounces gluten free 1:1 flour (255 grams)
- 4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon coconut sugar (or sub granulated sugar)
- 1/2 teaspoon kosher salt
- 3 tablespoons unsalted butter, cut into 1/4 inch pieces and chilled
- 1/2 cup plain Greek yogurt
- 1/4 cup buttermilk
- 1 large egg
- 2 tablespoons melted refined coconut oil
- buttermilk, to brush on top
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.
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.
Preheat oven to 450 degrees and line a baking sheet with parchment paper.
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.
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