Gluten Free Greek Yogurt Buttermilk Drop Biscuits

Ingredients

• 9 ounces gluten free 1:1 flour (255 grams)
• 4 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon coconut sugar (or sub granulated sugar)
• 1/2 teaspoon kosher salt
• 3 tablespoons unsalted butter, cut into 1/4 inch pieces and chilled
• 1/2 cup plain Greek yogurt
• 1/4 cup buttermilk
• 1 large egg
• 2 tablespoons melted refined coconut oil
• buttermilk, to brush on top

Instructions

1. 1

   --- step 1 ---

2. 2

   In a large bowl, whisk together the flour, baking powder, baking soda, coconut sugar, and salt until combined. Add the butter to the flour mixture and use a pastry cutter or two butter knives to cut in the butter until you have small pea-sized crumbs.

3. 3

   --- step 2 ---

4. 4

   In a medium bowl, whisk together the greek yogurt, buttermilk, egg, and melted coconut oil until combined. Add yogurt mixture to flour mixture and stir with a rubber spatula until thoroughly combined and no flour pockets remain. Cover the bowl with plastic wrap and refrigerate for 30 minutes.

5. 5

   --- step 3 ---

6. 6

   Preheat oven to 450 degrees and line a baking sheet with parchment paper.

7. 7

   --- step 4 ---

8. 8

   After the dough has chilled, scoop out the dough using a large ice cream scoop and drop onto the prepared baking sheet. Repeat with the remaining batter, spacing biscuits about 1/2 inch apart. Barely flatten the tops of the biscuits with a fork and brush the tops with buttermilk.

9. 9

   --- step 5 ---

10. 10

    Bake for 14 to 18 minutes or until biscuits are golden brown. Transfer baking sheet to a wire rack to cool for 5 minutes before serving.