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.