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These biscuits are naturally tender and flaky due to their lack of gluten. Everyone—not only those who avoid gluten—will reach for seconds.


recipe-card-yield: 24

recipe-card-cook-time: 12-15 Minutes

Biscuit cutter

1¾ cups gluten-free flour, such as King Arthur Measure for Measure

1 tablespoon granulated sugar

½ teaspoon kosher salt

1 tablespoon baking powder

½ teaspoon baking soda

4 tablespoons butter, melted

¾ cup plain yogurt

3 tablespoons heavy whipping cream


based-on 6 ratings


  1. Preheat oven to 375°F Convection Mode with a rack set at position “3.”
  2. In a medium bowl, combine dry ingredients and set aside. In a separate bowl, combine wet ingredients and mix thoroughly.
  3. Add dry ingredients to the wet; mix until well combined.
  4. Gather the dough and roll out on a lightly floured surface, about 1 inch thick.
  5. Using a biscuit cutter, cut biscuits and place on a baking sheet lined with parchment paper.
  6. Bake 12–15 minutes or until lightly browned.