1 1/4cupsunbleached all-purpose flourplus more if needed
1 1/2teaspoonsfine-grain sea-salt
1tablespoonaluminum-free baking powder
1/2cupunsalted butterchilled and cut into cubes
1 1/3cupGreek-style plain yogurt
Preheat the oven to 450 deg F with a rack in the middle of the oven. Place an ungreased baking sheet in the oven to preheat as well.
Combine the flours, salt, and baking powder in a food processor. Sprinkle the butter across the top of the dry ingredients and pulse about 20 times, or until the mixture is coarse with pea-sized lumps. Add the yogurt and pulse a few times, or until the yogurt is just incorporated. Avoid overmixing, it's fine if there are a few dry patches.
Gather the dough into a ball and turn it out onto a lightly floured surface. Knead five times and press into an inch thick square. Cut in half and stack one on the other. Repeat two more times — flattening and stacking, then cutting. Add more all purpose flour to prevent sticking when needed. Press or roll out the dough into a 3/4" thick rectangle, but no thicker; if the dough is too tall, the biscuits will tilt and tip over while baking. Cut the dough into twelve equal biscuits.
Transfer the biscuits to the preheated baking sheet leaving 1/2 inch between each biscuit. Bake for 15-18 minutes, until the bottoms are deeply golden and the biscuits are cooked through.
Yogurt Biscuits was originally published on https://soupaddict.com/yogurt-biscuits/