These fluffy biscuits are so easy to make and the perfect side for any meal!
Prep Time: 5 minutesmins
Cook Time: 15 minutesmins
Servings: 12biscuits
Ingredients
3cups+ 3 Tbsp gluten free self-rising flour*
3cupswhole milk Greek yogurt**
Instructions
Preheat oven to 425ºF (218ºC) and line a baking sheet with parchment paper.
Combine flour and yogurt in a large mixing bowl with a wooden spoon. Once it's crumbly and combined, use you hands to knead and form it into a dough.
Divide the dough into 12 equal pieces. Form each piece into a biscuit shape using your hands (you will probably need to wash your hands before doing this if they are sticky with dough from the previous step). Place them on the baking sheet, evenly spaced.
Bake on the center rack for 15-20 minutes or until golden brown on the top.
Enjoy!
Notes
*This can be hard to find in the U.S., so to make your own just combine 3 cups King Arthur Gluten Free 1:1 flour, 6 tsp double acting baking powder, and 3 tsp fine sea salt (that will equal the 3 cups + 3 Tbsp you need for this recipe). I have also tested this recipe with Bob's Red Mill Gluten Free 1:1 flour and didn't like the results (they were gummy in the middle), so keep in mind that if you use a different brand you could get a gummy center. **I use Chobani for baking for the best results. I've found that it just makes fluffier baked goods for some reason! This recipe can easily be halved to make 6 biscuits. That's actually usually what I do at home! They also freeze and reheat well! I like to slice them in half and then freeze so they can be reheated right in the toaster when you want to enjoy one!