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1
Preheat Oven to 450 degrees F.
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2
Line a large cookie sheet that can hold 12 biscuits about 2 1/2 inches across with parchment or foil.
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3
Do grease it!
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4
Sift self rising flour, sugar and baking soda
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5
Dice cold butter into small chunks, then add to bowl
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6
Crumble and swipe using fingers, working quickly til the mix looks like crumbs.
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7
Takes only a few minutes, your hands do not get messy if you work fast and start with cold butter.
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8
The idea is to coat the flour with butter.
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9
Less working of the dough is better.
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10
(This is far better and greener than using an electrical mixing devicecosting water and power resourcesfor no good reason)
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11
Add the cheese and yogurt/buttermilk and mix quickly.
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12
As dough comes together tip out onto floured surface, knead a few times, and roll with rolling pin to about 1/2 inch thickness.
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13
Use a biscuit cutter (I use an empty cleaned tuna can) to press out 12 biscuits.
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14
You will have to roll up the left over dough once or twice to get the last 2-3 biscuits cut.
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15
Place 3 by 4 on cookie sheet.
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16
Place in oven; bake for 16-17 minutes.
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17
Check after 15 minutes to see how they are doing.
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18
Remove and let cool a bit to set up, but serve warm.
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19
They can be toasted later.
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20
Keeps well.
