Biscuits will always remind me of my childhood Sunday lunches growing up. It felt like every Sunday, but I’m sure it wasn’t. We would go to our sweet little church in south Tulsa, then come home to roast beef in the oven, the gathering up the Depression Glass and start to the making of buttermilk biscuits. Sometimes mama made them, sometimes dad, but you could bet I was underfoot. The rustic vibes of dusting surfaces with flour and the rolling out of dough with mama’s antique rolling pin. If dad made the biscuits, you would find a sprinkling of sugar atop – pure perfection.

Now, making biscuits gluten-free feels like a full-circle moment. I can pass on that same comforting experience to my boys, even with different ingredients. That’s what I love most about this recipe—it’s simple and flexible but still honors that old-fashioned feel. You don’t need a fancy setup or a pastry degree. Just a bowl, a little butter, some yogurt, and your hands.

If you’re gluten-free, you know the frustration of baked goods that fall flat or crumble into disappointment. But not these. These biscuits puff up beautifully and hold together with tender layers that pull apart just like the ones I remember from my childhood. Whether you’re slathering on jam, sandwiching bacon and eggs, or soaking up gravy from a roast, these biscuits show up.

And maybe best of all—they’re a way to bring joy and nostalgia back to your table, even if gluten has to stay off the guest list. From Sunday suppers to holiday brunches or a quiet Tuesday morning with coffee, this is a recipe you’ll return to again and again.

This version is of course gluten free. It comes together quickly and is perfectly flaky. These gluten-free biscuits are light, flaky, and full of buttery flavor, made with a blend of gluten-free flour and rich whole milk yogurt for moisture and tenderness. Cold cubed butter is blended into the dry ingredients, then combined with yogurt to form a shaggy dough. The dough is rolled, cut into rounds, and baked at a high temperature until golden and puffed. With minimal ingredients and a simple method, these biscuits come together quickly and are perfect for breakfast, dinner, or any time in between.

Why you will love this recipe:

Flaky and buttery – just like a classic biscuit, with crisp edges and tender layers
Gluten-free without compromise – no gritty texture or off flavors
Simple ingredients – pantry staples and whole milk yogurt keep it easy and accessible
Quick to make – dough comes together fast and bakes in under 10 minutes
Versatile – delicious with savory meals, sweet spreads, or as a breakfast sandwich
Moist and flavorful – thanks to the richness of whole milk yogurt
Perfect for beginners – no special equipment or advanced techniques needed

Ingredients (with ingredient amounts):

2¼ cups gluten-free all-purpose flour blend
(Use a high-quality 1-to-1 flour blends that contains xanthan gum or another binder—like King Arthur Measure for Measure, Cup4Cup, or Bob’s Red Mill 1-to-1. But my favorite brand of gluten-free flour is Arrowhead Mills 1 to 1. If your blend does not include xanthan gum, add ¾ teaspoon to the dry mix.)
2 teaspoons baking powder
(Double-check it’s labeled gluten-free. It helps create lift and fluffiness.)
1 teaspoon baking soda
(Works with the acidity in yogurt to help the biscuits rise and brown nicely.)
½ teaspoon salt
(Use fine sea salt or kosher salt to bring out flavor.)
6 tablespoons cold unsalted butter, cubed
(Keep the butter very cold—this ensures flaky layers. You can also freeze and grate it for easy blending.)
1 cup plain whole milk yogurt
(Full-fat yogurt adds richness and moisture. It’s thinner than Greek yogurt, so the dough may be a bit wetter—add flour 1 tablespoon at a time if needed when shaping. Use unsweetened, unflavored yogurt for best results. You could also substitute with Greek yogurt, sour cream or plain Keifer. )

Instructions:

Preheat the oven to 450°F (232°C).
Line your baking sheet with parchment paper. (Make sure your oven is fully preheated before baking—gluten-free biscuits need that initial blast of heat to rise properly.)
Mix the dry ingredients:
In the large bowl of a stand mixer fitted with the paddle attachment (or use a large mixing bowl and a pastry cutter), combine the gluten-free flour blend, baking powder, baking soda, and salt. Mix on low just to incorporate.
Add the butter:
Add the cold, cubed butter to the flour mixture. Blend on low to medium speed until the butter is broken down into pea-sized bits and the mixture resembles coarse sand or crumbs.Tip: Cold butter is key to flaky layers. Work quickly to prevent it from softening. You can also freeze and grate the butter for even distribution.
Add the whole milk yogurt:
Pour in the plain whole milk yogurt and mix on low speed until the dough comes together and looks shaggy. Avoid overmixing—gluten-free dough can become dense if overworked. If the dough seems too dry, add 1 tablespoon of milk at a time; if it’s too wet, sprinkle in a little more flour.
Shape the dough:
Lightly dust a clean work surface with gluten-free all-purpose flour or white rice flour to prevent sticking. Turn the dough out onto the floured surface and gently press or roll it into a slab about 1-inch thick.Tip: Pat, don’t knead—gluten-free dough is more delicate. Folding the dough in half a couple of times before cutting can help create extra layers.
Cut the biscuits:
Using a biscuit cutter (or the rim of a glass), cut out biscuits and place them on a parchment-lined baking sheet. For softer sides, place them close together; for crispier edges, leave space between each one. Sometimes we will use a seasonal cookie cutter to cut the biscuits!
Re-roll scraps (gently):
You can gently press the scraps back together and cut more biscuits. Try not to overwork the dough. This recipe should yield 9 to 12 biscuits, depending on the size of your cutter, but you could easily make a double batch.
Bake:
Place the baking sheet in the preheated oven for baking time of 8–10 minutes, or until the tops are lightly golden brown and the biscuits feel set when gently pressed. For extra flavor and color, brush the tops with melted butter before baking.
Cool slightly and serve warm:
Let the biscuits cool on the pan for 5 minutes before serving. Enjoy them warm with butter, honey, jam, or as the base for breakfast sandwiches! Leftovers can be stored in an airtight container or a freezer bag.

Perfect Pairings:

Gluten-free biscuits are wonderfully versatile—perfect with savory dishes, sweet spreads, or as part of a hearty breakfast. Here are some ideal pairings:

Breakfast & Brunch Pairings

Soft scrambled eggs + sharp cheddar + bacon or sausage – for a breakfast biscuit sandwich
Fried egg + avocado + hot sauce – a modern twist
Biscuits and gluten-free sausage gravy – Southern comfort food at its best
Fresh fruit + honey butter or jam – especially with strawberry, peach, or fig preserves
Whipped cream + fresh berries – for a shortcake-style breakfast treat

Savory Meal Pairings

Chili or stew – especially white chicken chili or beef stew
Roast chicken or turkey with gravy – biscuits are perfect for soaking up juices
Gluten-free fried chicken – classic Southern combo
Creamy soups – like broccoli cheddar, potato leek, or tomato basil

Sweet Pairings

Cinnamon butter or maple butter
Lemon curd or apple butter
Nut butter + sliced banana + drizzle of honey

Helpful Tips

Keep your butter cold
Cold butter is essential for flaky layers. Cube it and chill it in the freezer for 10 minutes before adding to the dough—or grate frozen butter for even distribution.
Use full-fat whole milk yogurt
It adds moisture, richness, and acidity to help the biscuits rise. Avoid non-fat yogurt, which can make the dough dry.
Use room temperature ingredients
With the exception of the butter, make sure the rest of the ingredients are room temperature.
Don’t overmix the dough
Mix until just combined—gluten-free dough can get tough or gummy if overworked.
Dust with rice flour or GF flour when rolling
This prevents sticking without drying out the dough. Rice flour works especially well and won’t make the surface gritty.
Cut straight down—don’t twist the cutter
Twisting seals the edges and keeps the biscuits from rising fully. Press straight down for clean layers.
Stack and fold the dough
For extra layers, gently fold the dough over itself a couple of times before the final roll-out.
Bake in a hot oven (450°F)
A fully preheated oven ensures a quick rise and golden crust. Don’t skip this!
Brush with melted butter after baking
Adds flavor, softness, and that bakery-style finish.
Freeze before baking (optional)
You can freeze unbaked biscuits and bake straight from frozen—just add 1–2 minutes to the bake time.

Check out the recipe card below for this delicious gluten free biscuits recipe! It will satisfy your nostalgic biscuit cravings and one that the whole family will love! The perfect gluten free version of those southern biscuits everyone craves!

Easy Gluten Free Biscuits Recipe (6 ingredients)

Print Recipe

Prep Time:10

Cook Time:2

Ingredients

2¼ cups gluten-free all-purpose flour blend Arrowhead Mills 1to1 is my favorite!
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
6 tablespoons cold salted butter cubed
1 cup plain whole milk yogurt you could also substitute with Greek yogurt, sour cream or plain Keifer.

Instructions

Preheat the oven to 450°F (232°C).
Line your baking sheet with parchment paper. (Make sure your oven is fully preheated before baking—gluten-free biscuits need that initial blast of heat to rise properly.)
In the large bowl of a stand mixer fitted with the paddle attachment (or use a large mixing bowl and a pastry cutter), combine the gluten-free flour blend, baking powder, baking soda, and salt. Mix on low just to incorporate.
Add the cold, cubed butter to the flour mixture. Blend on low to medium speed until the butter is broken down into pea-sized bits and the mixture resembles coarse sand or crumbs.
Tip: Cold butter is key to flaky layers. Work quickly to prevent it from softening. You can also freeze and grate the butter for even distribution.
Pour in the plain whole milk yogurt and mix on low speed until the dough comes together and looks shaggy. Avoid overmixing—gluten-free dough can become dense if overworked. If the dough seems too dry, add 1 tablespoon of milk at a time; if it’s too wet, sprinkle in a little more flour.
Lightly dust a clean work surface with gluten-free all-purpose flour or white rice flour to prevent sticking. Turn the dough out onto the floured surface and gently press or roll it into a slab about 1-inch thick.Tip: Pat, don’t knead—gluten-free dough is more delicate. Folding the dough in half a couple of times before cutting can help create extra layers.
Using a biscuit cutter (or the rim of a glass), cut out biscuits and place them on a parchment-lined baking sheet. For softer sides, place them close together; for crispier edges, leave space between each one. Sometimes we will use a seasonal cookie cutter to cut the biscuits!
You can gently press the scraps back together and cut more biscuits. Try not to overwork the dough. This recipe should yield 9 to 12 biscuits, depending on the size of your cutter, but you could easily make a double batch.
Place the baking sheet in the preheated oven for baking time of 8–10 minutes, or until the tops are lightly golden brown and the biscuits feel set when gently pressed. For extra flavor and color, brush the tops with melted butter before baking.
Let the biscuits cool on the pan for 5 minutes before serving. Enjoy them warm with butter, honey, jam, or as the base for breakfast sandwiches! Leftovers can be stored in an airtight container or a freezer bag.

Servings: biscuits

Easy Gluten Free Biscuits Recipe (6 ingredients)

Why you will love this recipe:

Ingredients (with ingredient amounts):

Instructions: