GF Herbed Yogurt Biscuits

Makes 6 to 8 biscuits

2 cups Bob’s Redmill 1 to 1 GF Flour, plus more for rolling
1 tablespoon baking powder
1 1/4 teaspoons kosher salt
1 teaspoon baking soda
1/4 teaspoon freshly ground black pepper
4 tablespoons (2 ounces) cold unsalted butter
1 cup whole or low-fat plain Greek yogurt
1/4 cup minced fresh herbs, such as dill and Italian parsley or 2 tsp dried herbs
Cold milk (whole or 2%), as needed
Fresh Chives Chopped (Optional)

Preheat the oven to 450°F. Line a sheet pan with parchment paper.

In a medium mixing bowl, combine flour, baking powder, salt, baking soda, and pepper and whisk to incorporate. Cut the butter into razor thin slices; add to the dry ingredients, tossing to coat with flour, and place the bowl in the freezer for 5 to 10 minutes.

Gently fold the Greek yogurt and minced herbs into the dry ingredients, stirring until most of the flour is absorbed and the dough forms a shaggy ball. If the dough still seems too dry, add milk, a tablespoon at a time, as needed. Turn the dough out onto a floured work surface and knead just until it forms a smooth ball, about 10 to 15 seconds.

Pat the dough into a 1/2-inch thick round. Flour a sharp biscuit or circular cutter and cut out biscuits, as close together as possible. (Do not twist the cutter; press straight down and pull straight up.) Use a bench scraper or spatula to transfer biscuits to the prepared baking sheet, spacing them about 1/2-inch apart.

Bake the biscuits for 12 to 14 minutes, rotating halfway through cooking time, until tall and golden brown. Remove from the oven and allow to cool for 5 minutes before serving.