Yogurt-Cream Biscuits

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon baking soda
• 12 teaspoon salt
• 14 cup frozen butter (make certain that butter is completely frozen)
• 1 cup low-fat yogurt
• 14 cup heavy whipping cream (unwhipped)

1. Set the oven to 425 defrees.
2. Prepare a non-stick baking sheet.
3. In a large bowl, whisk together all the dry ingredients.
4. Grate the frozen butter into the flour mixture; add in the yogurt.
5. Mix the dough with a wooden spoon (be careful not to over-work the dough) dough should be slightly sticky.
6. Transfer the dough to a lightly floured surface.
7. Spread out the dough with hands to 1-1/2-inch thickness on the board.
8. Cut out 2-inch rounds, and place on a unlined non-stick baking sheet/tray.
9. Refrigerate for 30-40 minutes (this is an important step, the dough MUST be refrigerated for the suggested time).
10. Remove from the fridge; brush the tops with the whipping cream.
11. Bake for 10-12 minutes, or until golden brown.
12. Best served warm from the oven.

flour, baking powder, baking soda, salt, frozen butter, lowfat yogurt, heavy whipping cream

Taken from www.food.com/recipe/yogurt-cream-biscuits-99920 (may not work)