- 2 C gluten-free flour
- 1 T baking powder
- 1 t salt
- 1/4 t freshly ground black pepper
- 4 T butter, cold and cubed
- 3/4 C whole milk plain yogurt
- 1/4 C fresh parsley, chopped
- 1/4 C shredded Swiss cheese
- milk, as needed
Preheat the oven to 450° F. Line a baking sheet with parchment paper.
In a large mixing bowl, combine gluten-free flour, baking powder, salt, and pepper. Whisk to combine. Add butter to the dry ingredients. Gently fold the yogurt, herbs, and cheese into the dry ingredients, stirring until most of the flour is absorbed and the dough forms a shaggy ball. If the dough is too dry, add one tablespoon of milk at a time. Turn the dough out onto a floured cutting board or counter. Knead until it forms a smooth ball, approximately 10 to 15 seconds.
Pat the dough down to 1/2" thick. Cut the biscuits and place them on the parchment-lined baking sheet.
Bake the biscuits for 12 to 14 minutes, until risen and golden brown. Remove from the oven and let cool for 5 minutes before serving.
I served these under a generous scoop of bacon-onion gravy. Oh, my!