These gluten-free yogurt biscuits could not be easier to make! You only need 5 ingredients to make them and they turn out so nice and fluffy! Plus these healthy biscuits can easily be made dairy-free and vegan.
Easy gluten-free baked goods like gluten-free lemon macaroons and gluten-free chocolate chip cookie bars are some of my favourite to create, which is why I can't wait for you to try the gluten-free biscuit recipe I am sharing with you today.
Table of Contents
Why you will love this recipe:
- These gluten-free yogurt biscuits are so quick and easy to make and only require five ingredients. They are ready in less than 30 minutes.
- They are perfectly flaky and crumbly and have the best texture.
- These biscuits are made with almond flour so they are high in protein compared to most biscuit recipes with 9 grams of protein per biscuit.
- This healthy biscuit recipe is egg-free and made without butter or buttermilk. It can easily be made dairy-free and vegan too!
- These biscuits can be used in so many ways! Eat them for breakfast, brunch, as a snack, serve them as a side dish or even turn them into dessert.
If you love biscuits you will also love gluten-free cornbread!
Ingredients and substitutions:
For the full ingredient list and exact measurements refer to the recipe card later in this post.
Jump to the Recipe Card.
- Almond flour - is used to give these biscuits the perfect texture, while adding more protein and healthy fats compared to grain based flours. Be sure to use almond flour and not almond meal which is too gritty.
- Plain yogurt - you need to use full fat, unsweetened plain yogurt for this recipe. Do not try using low fat yogurt. Greek yogurt also works really well.
- Honey - adds a bit of natural sweetness to give these biscuits that perfect flavour while keeping this biscuit recipe refined sugar free. You could use maple syrup instead of honey.
- Baking powder - baking power is what makes these biscuits rise when they bake. If you don't use baking powder these biscuits will turn out much more dense and firm. Do not try using baking soda.
Recipe variations:
- If you want the biscuits to be a less sweet: decrease the honey or maple syrup to 2 tablespoons.
- To make these gluten-free yogurt biscuits dairy-free: use a full fat plain dairy-free yogurt. The thicker the yogurt the better. My favourite non-dairy yogurt for these biscuits is the original coconut yogurt by Yoggu.
- To make these biscuits vegan use a dairy free yogurt and maple syrup instead of honey.
- To keep gluten-free: be sure the baking powder you use is gluten free.
- To make these biscuits paleo: use a paleo friendly yogurt (one that is dairy free and soy free) and grain free baking powder.
How to make gluten-free yogurt biscuits:
- Step 1: Preheat your oven to 350 degrees Fahrenheit and add all the biscuit ingredients to a large bowl.
- Step 2: Stir the ingredients well until you have a smooth, slightly crumbly dough.
- Step 3: Using your hands, form the dough into seven biscuit shaped rounds. Transfer the rounds to a parchment paper lined baking sheet.
- Step 4: Bake the biscuits for 22-25 minutes, until golden brown. Let the biscuits cool for a few minutes, then enjoy!
Top Tips:
- Be sure to use full fat yogurt for these biscuits. The thicker the yogurt the better. Either plain full fat yogurt or greek yogurt works best. These biscuits will not turn out if you use low fat yogurt.
- Do not try swapping the almond flour for another flour - these biscuits will not turn out.
- How to store: These biscuits store best in the fridge in an airtight container for up to 7 days.
How to serve:
These gluten-free yogurt biscuits are delicious served as is, but you could also top them with a little butter, coconut whipped cream, fresh or frozen berries, blueberry chia jam or berry sauce. Biscuits are great to serve as a side dish with recipes like beef curry stew, no bean chili with blueberries, chunky meat sauce or squash and red pepper soup. You could also turn these biscuits into a dessert such as strawberry shortcake.
Gluten-free yogurt biscuits FAQs:
Yes! Greek yogurt is nice and thick and works very well to make these biscuits.
No, these biscuits will not rise properly if you try swapping baking soda for the baking powder.
I have not tried this recipe with any other flour options and don't think the recipe would work out if you try swapping the almond flour for a self rising all purpose flour.
Yes, they freeze really well for up to 3 months.
One of these biscuits has 15 total carbs or 11 net carbs so depending on what else you eat during the day these biscuits can definitely fit in with a low carb or keto diet.
Other gluten-free baked goods you will love:
Recipe
Gluten-Free Yogurt Biscuits
Equipment
- Large bowl
Ingredients
- 2 1/2 cups almond flour
- 2/3 cup plain, full fat yogurt
- 3 tablespoon honey (or maple syrup)
- 2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350 F and line a baking sheet with parchment paper.
- In a large bowl stir together all the ingredients until you have a smooth, slightly crumbly dough.
- Using your hands, create biscuit shaped rounds and place them on the baking sheet.
- Bake the biscuits for 23-25 minutes, until golden brown on the tops. Let the biscuits cool for a few minutes, then enjoy!
Notes
- This recipe yields 7 biscuits.
- Nutritional values are an estimate and will vary depending on the exact ingredients used.
- To make these biscuits vegan use a dairy free yogurt and maple syrup instead of honey.
- Store these biscuits in an airtight container in the fridge for up to 7 days.
Holly
Has anyone made these? Can you taste the yogurt?
Erin Carter
I've served them to many people and no one has ever said they could taste the yogurt but it also might depend on the brand of yogurt you use.