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Three gluten-free biscuits stacked on a plate.

Gluten-Free Biscuits

For the best gluten-free biscuits, follow these simple steps: use cold butter, let the dough rest, and bake the biscuits in a hot oven.

Prep Time 15 minutes
Cook Time 15 minutes
Rest Time 20 minutes
Total Time 50 minutes
Servings 9 biscuits


  • 2 ¼ cups gluten-free baking flour (11 ¼ ounces; 320 grams)
  • 2 tablespoons granulated sugar (1 ounce; 28 grams)
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 6 tablespoons cold butter, cut into small pieces (3 ounces; 85 grams)
  • 1 cup plain yogurt, Greek or traditional, plus additional as needed (about 8 ounces; 226 grams)
  • water or milk, as needed


How to Mix By Hand

  1. Whisk gluten-free flour, sugar, baking powder, baking soda, and salt in a large bowl.

  2. Cut the butter into the flour mixture with your fingers or a pastry cutter until the butter is the size of peas. Stir in the yogurt until absorbed. If dry flour remains in the bottom of the bowl, add a tablespoon of water or milk. Stir and add more water as needed. The dough should easily hold together. It shouldn't be dry or too soft and squishy.

Food Processor Directions

  1. Combine the gluten-free flour, granulated sugar, baking powder, baking soda, and salt in the bowl of a food processor. Pulse a few times to combine.

  2. Add the cubed butter. Pulse a few times to cut the butter into the dry ingredients. The butter should be the size of peas, no smaller.

  3. Transfer the mixture to a large mixing bowl. Add the yogurt. Stir to combine with a wooden spoon or firm spatula. Once a dough forms, knead the dough a few times in the bowl. If the dough seems dry, add an additional tablespoon of yogurt. Follow step four above for cutting and baking.

  4. Cover the bowl and let the dough rest for 20 minutes. Adjust oven rack to middle position and heat oven to 400°F. Line a rimmed baking sheet with parchment paper.

  5. For Cut-Out Biscuits: Dust your countertop with gluten-free flour. Turn dough out onto the counter and press it into a rectangle, about 1 ¼ inches thick. Cut into three or four rounds using a 1 ½ inch biscuit cutter.

    Place biscuits on the prepared baking sheet.

    Gather the remaining dough together, kneading and patting it into a rectangle and cut out additional biscuits. Repeat. You should have 8-9 biscuits at the end.

  6. For Drop Biscuits: Scoop dough onto a parchment-lined baking sheet, about ¼ cup per biscuit.

  7. Bake until the biscuits are deeply golden brown, about 15 minutes.

  8. Allow biscuits to cool for 5 minutes on the pan before serving. Store leftover biscuits wrapped on the counter or cool and freeze for up to three months.

Recipe Notes

Dairy-Free, Gluten-Free Biscuits: Replace the butter with an equal amount of cold dairy-free butter or shortening and the yogurt with a plain dairy-free yogurt. Some dairy-free yogurts contain sugar and starches which can change the texture of the final biscuits.

Rich Gluten-Free Biscuits: For biscuits with a very soft and tender crumb: reduce yogurt to 3/4 cup and add one egg. Whisk the yogurt and egg together until smooth. Follow the directions above.