Fluffy Biscuit Recipe with Yogurt in 35 Minutes

Instructions:

1. Preheat oven. Set your oven to 200°C and line a baking sheet with parchment paper. Note: A hot oven is non negotiable for that immediate steam burst.
2. Whisk dry ingredients. Combine 315g flour, 15g baking powder, 1.5g baking soda, and 6g sea salt in a large bowl.
3. Incorporate fat. Add 85g of grated frozen butter to the flour until the mixture looks like coarse crumbs with some pea sized chunks.
4. Mix wet ingredients. Stir 120g chilled Greek yogurt, 120ml cold buttermilk, and 7g honey together in a small jug.
5. Combine. Pour the wet mixture into the dry until a shaggy, messy dough forms. Note: Don't overmix here; it should look ugly and unfinished.
6. Laminate the dough. Turn the dough onto a floured surface and pat into a rectangle. Fold it in thirds like a letter, rotate, and repeat 3 times. until you see visible streaks of butter.
7. Cut the biscuits. Pat the dough to 1 inch thickness and cut 10 rounds with a sharp cutter.
8. Arrange. Place biscuits on the sheet so they are just barely touching each other. Note: Touching helps them climb each other for more height.
9. Bake. Slide into the oven for 15 minutes until the tops are deeply bronzed and the centers feel springy.
10. Finish. Brush the hot tops with a little extra buttermilk or melted butter immediately.