Well, butter our biscuits!

Or stuff them with herby-sauced pork. Or turn them into egg sandwiches. This springy spread gives brunch guests lots of options!

- BY CHADWICK BOYD

Greek Yogurt Biscuits

ACTIVE TIME 30 MINUTES
TOTAL TIME 50 MINUTES
MAKES 16 TO 20 BISCUITS

Freeze unbaked biscuits on a parchment-lined baking sheet and pop them into the oven just before guests arrive. Warm biscuits for the win!

3/4 cup plain whole-milk strained (Greek-style) yogurt

2½ cups (300 g) all-purpose flour, plus more for rolling

2 tsp. baking powder

11¼ tsp. kosher salt

3/4 tsp. baking soda

3/4 cup (11/2 sticks) very cold salted butter

PREHEAT oven to 425°F. Line a baking sheet with parchment paper. Whisk yogurt with 1/3 cup ice-cold water; refrigerate.

WHISK flour, baking powder, salt, and baking soda in a large bowl. Place a box grater in bowl. Using the large holes, shred butter into bowl. Stir gently into flour mixture to separate butter pieces.

POUR yogurt mixture into flour mix-ture. Gently bring dough together with a heavy-duty rubber scraper until fully moistened. (You may have a few straggling crumbles, which is OK.) If dough is too dry, add more ice-cold water, 1 tablespoon at a time, until dough is moistened but not wet.

TRANSFER dough to a clean, lightly floured surface. Lightly knead until dough comes together, 3 or 4 times. Sprinkle with more flour if sticky, then pat or roll to a 3/4-inch thickness. Cut dough using a chef's knife or bench scraper into 4 equal pieces.

STACK dough pieces on top of each other; press down. Pat or roll to a 3/4-inch thickness again, very lightly sprin-kling surface of dough with flour as needed. Repeat process 3 more times, patting or rolling dough to a 1/2-inch thickness during final repetition.