Cheddar Yoghurt Biscuits

Very generously adapted from The America's Test Kitchen Family Cookbook

1 cup all-purpose flour, plus extra for kneading
1 teaspoon baking powder
¼-1/2 teaspoon salt (to taste)
¾ cup whole fat plain yoghurt (or heavy cream, which is what the America’s Test Kitchen people recommend)
¼ cup shredded cheddar cheese

Preheat oven to 450.  Stir together flour, baking powder, and salt.

Mix together yoghurt and cheese and add to flour mixture.  Stir until it comes together  Turn onto a lightly floured surface, knead a few times until it comes together, and pat into a 1 ½” thick rectangle.  Cut out biscuits.  (I have a biscuit cutter, but you could also use a lightly floured glass or just cut them into squares if you’re not fussy.) 

Place on a silpat or parchment paper-lined baking sheet and bake for 12-15 minutes, or until golden brown.  Makes about 6.