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5 from 2 votes

Gluten Free Strawberry Biscuits

Gluten Free Strawberry Biscuits perfect for breakfast or anytime.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Biscuits
Cuisine: American
Servings: 12
Author: Angela Roberts


  • 4 tablespoons unsalted butter
  • 1 cup chopped strawberries
  • 1 cup milk minus two tablespoons
  • 2 tablespoons vanilla yogurt
  • 1 extra large egg
  • 2 1/2 cups gluten free flour divided 2 cups and 1/2 cup.
  • 2 tablespoons golden flax meal
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 tablespoons sugar plus some sugar for sprinkling on top
  • 1 teaspoon fresh lemon thyme optional
  • Use 2 1/4 inch biscuit cutter.


  • Cut butter into small pieces. Freeze 15 minutes.
  • Gently toss strawberries with some gluten free flour.
  • Add vanilla yogurt to the milk. If you don't have vanilla yogurt, add a teaspoon vanilla.
  • Whisk in egg. Set aside.
  • Important. Use only 2 cups of flour for mixture. The rest of the flour is used for strawberries and for cutting biscuits.
  • Mix all dry ingredients together. This would be the time to add in freshly chopped herbs.
  • Add strawberries to the mixture before you add in wet ingredients.
  • Using a wooden spoon, add in wet ingredients to dry ingredients. Dough will be sticky and that's good. Use hands to form a disk and put flour under the disc and on top of it so you can cut the biscuits.
  • Use biscuit cutter and cut 12 biscuits (bigger or smaller if you prefer).
  • Sprinkle tops with sugar.
  • Bake at 450 degrees F for 15 to 20 minutes.


Can use plain yogurt. Just add 1/2 teaspoon vanilla.