Preheat oven to 425 F. In a bowl, mix together the King Arthur Gluten free Measure for Measure Flour, baking powder, baking soda, and coconut sugar in a stand mixer with the paddle attachment or with a whisk in a mixing bowl.

Add the cold butter cubes to the bowl and mix well until the butter is coated in the flour mixture. Do this with the paddle attachment if using a stand mixer or use a pastry cutter is using a mixing bowl. There should still be some chunks of butter visible but it should be coated in the flour mixture.

Next add the greek yogurt and vanilla to the bowl and mix well to incorporate. A thick shaggy dough should begin to form. Add 1 tablespoon of cold water and continue to mix. If the dough isn’t sticking together with your hands, add another tablespoon of cold water. Once the dough sticks together when you press it in between your fingers, it’s done.

Transfer the dough to a flat surface and begin folding it on top of itself 2 - 3 times. The dough should begin to come together as a large ball at this point. Make a little divot in the middle of the dough and pour in a handful of the chocolate chips. Begin kneading the dough again, folding it on top of itself and dispersing the chocolate chips into the dough. Make another divot in the dough and add another handful of chocolate chips and knead. Repeat this process another 2 - 3 times until all the chocolate chips are in the dough.

Form the dough into a flat shape about 1 ½ inches thick. Use a 3 inch biscuit cutter to cut biscuits from the dough. Simply press the biscuit cutter down and lift it back up, don’t twist the cutter to remove it. Repeat this process with the remaining dough. You should have 6 - 8 biscuits.

Place the biscuits on a baking sheet lined with parchment paper for easy clean up about 2 inches apart. Brush the biscuits with an extra 1 tablespoon melted butter and sprinkle with coarse cane sugar, optional. Bake in the oven for 11 - 13 minutes until golden on top. Let the biscuits cool slightly before serving.