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1
Blend 2/3 cup sugar, flour, cake flour, baking powder, salt, cinnamon and baking soda in large bowl.
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2
Add butter, rub in with fingertips until mixture resembles coarse meal.
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3
Beat eggs in medium bowl.
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4
Transfer 1 tablespoon beaten eggs to small bowl; reserve for glaze.
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5
Whisk yogurt into remaining eggs in medium bowl.
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6
Stir yogurt mixture into dry ingredients.
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7
Gather dough into ball.
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8
Gently knead dough on lightly floured surface until dough just holds together, about 6 turns.
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9
Roll or pat dough into 1-inch-thick round.
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10
Using 2 1/2- to 3-inch-diameter heart-shaped cookie cutter, cut out biscuits.
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11
Gather dough scraps, reroll to 1-inch thickness and cut out additional biscuits.
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12
Place biscuits on ungreased baking sheet.
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13
(Can be prepared 1 day ahead.
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14
Cover biscuits and reserved egg glaze separately and refrigerate.)
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15
Preheat oven to 400F.
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16
Brush biscuits with reserved egg glaze.
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17
Sprinkle with remaining 2 tablespoons sugar.
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18
Bake biscuits until puffed and light golden, about 18 minutes.
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19
Cool 10 minutes.
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20
Serve warm or at room temperature.
