To begin, preheat oven to 425°F, and into a large mixing bowl, sift together the flour, baking powder, sugar, and salt.

Then transfer the sifted mixture to a food processor, cut the cold butter into cubes and add it to the flour mixture, then beat the food processor about 6 or 7 times until the mixture resembles a loose crumb.

Then transfer the crumbly mixture to a mixing bowl. Pour the buttermilk into the yogurt and use a spoon to mix the ingredients together until they form a rough ball (it’s normal if the dough is a little sticky, don’t worry).

On a floured surface, place the dough and begin to roll it into a rough rectangle, making sure it is about an inch thick. Once you reach the desired thickness, gently fold the dough and roll it out again. Repeat this process six times in total, incorporating a folding and rolling motion each time.

Then, with light pressure, roll out the dough again so that it forms a rectangle. Using a floured cup or a cookie cutter, cut the dough into individual cakes. When slicing, be careful not to bend the knife as it could press against the edges of the biscuit, which could interfere with their rise during baking.

If you have leftover dough, you can easily reshape it into a rectangle and proceed to cutting out the extra cookies. This way you can get the most out of your dough and minimize waste.

Next, place your cookies on a baking sheet, pop them in the oven and make sure they are touching.

For 10-15 minutes, cook it until it turns golden.

Serve and enjoy!!