Preheat Oven and Prepare Pan. Adjust oven rack to middle position and heat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
Whisk the Dry Ingredients. Whisk together gluten-free flour, sugar, baking powder, baking soda, and salt in a large bowl. Take your time with this step to ensure the ingredients are thoroughly combined.
Make the Dough. Using your hands or a pastry cutter, cut butter into the flour mixture until the butter is about the size of peas. Make a well in the center of the bowl and add one cup of yogurt. Stir the mixture together with a wooden spoon and then knead a few times (in the bowl with your hands.) If dry flour remains in the bottom of the bowl, add an additional tablespoon of yogurt. Repeating as needed. The dough should easily hold together. It shouldn't be dry or too soft and squishy.
Cut Dough into Rounds. Dust your countertop with gluten-free flour. Turn dough out onto the counter and press it into a rectangle, about 1 1/4 inches thick. Cut into three or four rounds using a 1 1/2 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.
If the dough seems soft or warm, chill for 15 minutes.
Bake the Biscuits. Bake until the biscuits are deeply golden brown, about 15 minutes.
Serving and Storing. Allow biscuits to cool for 5 minutes on the pan before serving. Gluten-free biscuits taste best the day they are baked.
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.
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.
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.
Plain Yogurt: Use plain yogurt, not Greek yogurt. Full-fat, low-fat, or no-fat plain yogurts all work. Full and low-fat yogurts make for richer biscuits.
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.