1
["Pre-heat oven to 375.", "Sift together dry ingredients, set aside.", "Cut butter into dry ingredients, using your preferred method: pastry cutter, fork, 2 knives, or your fingers. I always use my fingers, although this works best if your hands are not overly warm. [On hot days, I might run my hands under cold water and work extra quickly.] I use both hands and quickly pinch the butter bits and flour through my fingertips, working evenly through mixture. Don't over blend. It's okay to see small bits of butter.", "Put yogurt (or sour cream) in a liquid measuring cup. Stir in honey. Because all other wet ingredients should be very cold, mixing the honey well into the thickest of these, makes it much easier to blend well.", "Fill liquid measure with milk to the 3/4 cup mark and stir.", "Pour wet ingredients into dry ingredients and stir together until just combined. Again, do not over mix. The batter will be a little wet, but not too sticky and there should not be a lot of dry ingredients which don't easily mix in. Make any slight adjustments with a little more flour or very few drops of milk.", "I place a silpat on a baking sheet and use it both for the final mixing surface and on into the oven. You may another smooth surface, like a countertop or cutting board, if you prefer.", "Generously flour your surface and dump your batter onto center. With well floured hands shape and pat the mixture to about 2"" thick. Sprinkle with four and gently fold in half. Turn 1/4 turn and repeat.", "Press and shape dough into a rectangle about 1-1/2 inches thick or approximately 6""x8"". Cut into even rectangles ~2""x3"" with butter or bench knife.", "Space evenly on baking sheet, brush tops with milk, and bake for 15-20 minutes until medium to deep golden brown."]
