Yogurt Biscuits

Preparation

1. Step 1

   Adjust the oven rack to the middle position and preheat the oven to 450°F.

   Step 2

   Place the flour, baking powder, salt, and baking soda in a large bowl and whisk to combine. Grate the butter using the slicing side of a box grater. Scatter the butter over the flour and toss to coat. Add the yogurt and, using a spatula or wooden spoon, fold the yogurt into the mixture until the dough forms a ball and no dry bits of flour are visible. The dough will be shaggy and sticky.

   Step 3

   Turn the dough onto a lightly floured surface and lightly dust with flour. With floured hands, pat the dough into a ½-inch-thick 11 × 6-inch rectangle. Fold the ends of the rectangle toward the center, one end on top of the other, to create a trifold. Dust the top lightly with flour and press out to the same size rectangle again and repeat the folding. Repeat this a third time. After the third fold, pat the dough to ½-inch thickness and cut out the biscuits using a 2½-inch biscuit cutter. Be careful to press straight down and do not twist the cutter.

   Step 4

   Place the biscuit rounds 1 inch apart on a parchment-lined baking sheet. Gather the scraps, reshape, and pat out to ½-inch thickness and cut out as above. Discard any remaining scraps.

   Step 5

   Bake for 15 to 18 minutes, rotating the pan once halfway through, until the tops are golden brown. Serve immediately.