Greek Yogurt Biscuits

1. Preheat and prep:

   Preheat oven to 425°F. Line a baking sheet with parchment paper. Whisk yogurt with 1/3 cup ice-cold water; refrigerate.

2. Mix dry ingredients:

   Whisk flour, baking powder, salt, and baking soda in a large bowl. Place a box grater in bowl. Using the large holes, shred butter into bowl. Stir gently into flour mixture to separate butter pieces.

3. Add yogurt and form dough:

   Pour yogurt mixture into flour mixture. Gently bring dough together with a heavy-duty rubber scraper until fully moistened. (You may have a few straggling crumbles, which is OK.) If dough is too dry, add more ice-cold water, 1 tablespoon at a time, until dough is moistened but not wet.

4. Knead dough:

   Transfer dough to a clean, lightly floured surface. Lightly knead until dough comes together, 3 or 4 times. Sprinkle with more flour if sticky, then pat or roll to a 3/4-inch thickness. Cut dough using a chef’s knife or bench scraper into 4 equal pieces.

5. Stack and roll:

   Stack dough pieces on top of each other; press down. Pat or roll to a 3/4-inch thickness again, very lightly sprinkling surface of dough with flour as needed. Repeat process 3 more times, patting or rolling dough to a 1/2-inch thickness during final repetition.

6. Make Biscuits:

   Cut dough using a 2 1/2-inch round cutter, pressing straight down. (Do not twist; lightly flour cutter as needed.) Arrange dough rounds on prepared baking sheet. Reroll and cut dough scraps until dough is used up.

7. Bake, cool, and serve:

   Bake until biscuits are golden and crispy on top, 12 to 14 minutes, or 1 to 2 minutes longer if baking from frozen. Let biscuits cool on baking sheet for 5 minutes.

Make-Ahead and Storage Instructions

Biscuits are best right after baking. To freeze for ready-to-bake, biscuit dough can be made and cut as directed. Place evenly spaced on a baking sheet and freeze until firm, about 30 minutes to an hour. Store the biscuits in a freezer-safe, airtight container and freeze for up to 1 month. When ready to bake, place the biscuits evenly spaced on a parchment-lined baking sheet. Top as directed, if needed (adding cheese and pepper, or butter, sugar, and flaky salt for variations). Bake at 425°F until golden brown and cooked through, 12 to 14 minutes.