Copyright: Mark Bittman, How to Cook Everything Vegetarian
2 cups all-purpose or cake flour, plus more as needed (cake flour makes softer crumb)
1 scant teaspoon salt
1 tablespoon baking powder
1 teaspoon baking soda
2 to 5 tablespoons cold butter (more is better)
7/8 cup yogurt or buttermilk (I used buttermilk)
1. Preheat the oven to 450.
2. Mix the dry ingredients together in a bowl or food processor. Cut the butter into bits and either pulse it in the food processor (easier) or pick up a bit of the dry ingredients, rub them with the butter between your fingers, and drop them again. Make sure all the butter is thoroughly blended into the flour mixture before proceeding.
3. Use a large spoon to stir in the yogurt just until he mixture forms a ball. (I used the food processor for this step, too.) Turn the dough out onto a lightly floured surface and knead it 10 times; no more. If it is very sticky, add a little flour, but very little; it should still stick to your hands a little.
4. Press the dough into a 3/4-inch-thick rectangle and cut into 2-inch rounds with a biscuit cutter or glass. Put the rounds on an ungreased baking sheet. Gently reshape the leftover dough and cut again. (I was lazy and cut them into squares, but it did affect the way they rose.)
5. Bake for 7 to 9 minutes, or until the biscuits are a beautiful golden brown. Serve within 15 minutes for them to be at their best.