Gluten-Free Greek Yogurt Biscuits

biscuits vegan gluten-free low fat high protein

A healthier, gluten-free alternative to other biscuits! Nonfat Greek yogurt replaces the butter, so you can have less guilt and more fun.


  • 2 cups Bob’s Red Mill 1 to 1 Gluten-Free Flour *
  • 1 1/2 tbsp baking powder
  • 1/2 tsp salt
  • 2 tsp sugar
  • 1 cup plain nonfat Greek yogurt **
  • 1/2 cup unsweeted original almond milk, divided
  • 2 tbsp vegan butter (optional)


  1. Preheat oven to 425 degrees. Line a baking sheet with parchment or a reusable nonstick mat like a Silpat.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt. Add in yogurt and 1/4 cup almond milk, and stir with a wooden spoon or spatula until dough comes together and forms one large mass (add more milk if necessary).
  3. Transfer to a lightly floured surface and knead until smooth. It will be sticky! Roll out dough with a floured rolling pin to desired thickness. I like them about 1 inch thick, even though they do not rise much. It helps keep them from being too doughy inside.
  4. Use a biscuit cutter to cut out biscuits. If you don’t have one, try cutting yours into squares. Gently re-roll dough as needed to cut out more.
  5. Place biscuits about 1 inch apart on baking sheet. Brush tops with melted butter, if desired. Bake about 15 minutes or until lightly browned.


*You can use other gluten-free flour blends, just make sure that they are ready-to-use without additional conversions and do not require additional xantham gum.

**If you are dairy free, please use a vegan Greek yogurt.