Yogurt & Cream Biscuit

This is a different take on a recipe I posted a while back.

2 cups Flour
2.5 tsp Baking Powder
2 T Sugar
Few pinches of salt

4 T Butter

1 cup Milk
1/4 cup Yogurt (I used strained)
1/4 cup Cream

To make the dough, see the Buttermilk Biscuit recipe.

Shaping it is different but easier because it's a denser dough. Take a biscuit size dough in your hand, gently shape it into a ball and give it a quick roll in flour before placing it in a pan. About 20 minutes in a hot oven (400-425F) to cook a batch.

Variation: You can make it an all-yogurt recipe by subbing yogurt for the milk. 1/2 cup yogurt mixed with an equal amount of water works well.