Preheat and prep: Heat your oven to 425°F (220°C). Line a baking sheet with parchment paper. Chill your mixing bowl in the fridge for a few minutes to keep everything cold.

Mix dry ingredients: In a large bowl, whisk 2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine sea salt.

Cut in the fat: Grate 6 tablespoons cold unsalted butter on the large holes of a box grater, or cut into small cubes. Toss into the flour until pea-sized bits form. Keep the mixture cold; visible butter flecks help create steam and lift.

Whisk the wet ingredients: In a separate bowl, whisk 2 large eggs, 3/4 cup plain Greek yogurt, and 2 tablespoons milk. Add 1 teaspoon honey if you like a subtle sweetness.

Combine gently: Pour the wet mixture into the flour-butter mix. Use a spatula to fold just until it comes together. The dough should be slightly sticky but hold a soft mound. If too dry, add 1-2 teaspoons milk. If too sticky, dust with a touch of flour.

Optional add-ins: Fold in 1/2 cup shredded sharp cheddar, 1 tablespoon chopped chives, and a pinch of black pepper for a savory twist. Don’t overmix.

Turn out and fold: Lightly flour your counter. Pat the dough into a rectangle about 3/4-inch thick. Fold it in thirds like a letter, turn, and gently pat out again. Repeat 2 more times. These quick folds build layers that help the biscuits rise tall.

Cut: Pat to 1-inch thickness. Use a 2.5- to 3-inch round cutter and press straight down without twisting. Re-form scraps gently and cut again. You should get 8–10 biscuits.

Bake: Place biscuits on the prepared sheet, edges just touching to help them rise upward. Brush tops with a little milk or beaten egg for shine. Bake 12–15 minutes, until puffed and golden on top and bottom.

Rest and serve: Cool on a rack for 5 minutes. Serve warm with butter, a drizzle of honey, or a slice of sharp cheese. For breakfast sandwiches, split and stuff with a fluffy scrambled egg.