Hi Natalie! Bob’s flour might be the culprit (I have noticed it makes gummier breads), but it could also depend on a few other things:

1. How are you measuring the flour? Weighing will guarantee you don’t accidentally add too much flour. If you don’t have a scale, make sure to spoon flour into the measuring cup rather than measuring WITH the measuring cup, since even an extra tablespoon or two can lead to a gummy texture.

2. Which brand of yogurt are you using? My favorite for these biscuits is Fage brand, but different brands can have different fat content, which can also affect texture.

Hi! Again, I highly recommend King Arthur Measure-For-Measure flour here (measured by grams), and I suggest Fage full-fat Greek yogurt in the post. Any changes you make will affect the final outcome!

I found the same thing. I used bobs red mill the first time and King Arthur this time. I used full fat Greek yogurt and I always weigh to measure. I too got a thick batter instead of a shaggy dough.
I’m wondering if she used skyr instead of Greek yogurt…? If I should strain the Greek yogurt more?

So glad you enjoyed them Rose! And YES to weighing! It makes a big difference!

So yummy!