2 c. unbleached flour
1 tbsp. baking powder
1/4 tsp. baking soda
1 tsp. honey
1 c. yogurt, plain
1/4 c. butter, room temperature

Mix dry ingredients with pastry blender. Cut in butter until mixture resembles coarse crumbs. Add honey and yogurt, stirring with a fork. Knead lightly with hands, adding a little water if needed. Pat to 3/4 inch thick and cut with biscuit cutter. Place on ungreased cookie sheet and bake at 425 degrees for 10 - 15 minutes.

This recipe can be doubled with extra biscuits being frozen before baking. When ready to bake, remove as many as needed, allow to come to room temperature and bake as directed above. Keeps for one month.