Preheat the oven to 220°C. Mix the floury ingredients together well in a bowl.
Cut up the butter that's still cold right out of the refrigerator into small dices.
Put the butter in a bowl, and mix with the flour while mashing the dice with the back of a fork, until the four-butter mixture is crumbly.
Add the yogurt little by little and fold it in. Bring the dough together. It's fine if it's sticky.
Put the dough on a generously dusted work surface. Dust a rolling pin with flour also, and roll the dough out 1 cm thick. Fold it in half to make it 2cm thick.
Cut out round shapes from the dough using a cookie cutter or a glass. I used a 5cm diameter tea cup. Dip the rim of the cup or cutter in flour to prevent the dough from sticking to it.
Line a baking sheet with kitchen parchment paper, put the biscuits on and bake for about 7 minutes.
When the tops become browned they're done. You can eat them as is, or with maple syrup or jam on the side!
Serve the biscuits American Country style with lots of sausage gravy, Recipe ID: 735416! Please give it a try - it's worth it!
You can vary these by kneading cheese or chocolate into the dough. This is a very variable basic biscuit dough.
Story Behind this Recipe
I wanted to have some sausage gravy, so I made biscuits to go with it!
Don't over mix after adding the yogurt. The dough may stick to your hands but that's fine. When you fold the dough over once, the biscuits will split in the middle easily. This dough is baked right away without resting. If you are reheating the biscuits, wrap them in foil and put them in the oven. You can freeze these.