Country Biscuits

In large bowl, sift together 1 3/4 cups flour with baking powder, baking soda and salt.. Using your fingertips, gently rub butter into sifted dry ingredients until mixture looks like coarse crumbs. (Don't let your fingertips touch, and the faster the better, so the fats don't melt.) Make a well in the center and pour in cold yogurt. Mix with hands just until dough comes together. the dough should be very wet and sticky. Sprinkle the remaining 1/4 cup flour on a board or counter. Dip your hands into the flour, then turn dough onto floured counter and work in only enough flour to make it manageable. Pat the dough into a rectangle about 1-inch thick. Cut out 2-inch rounds with a floured cutter, being sure to push straight down through the dough, no twisting. Place on unlined non-stick baking pan about an inch apart. Dough trimmings should be reformed to 1-inch thick, working it as little as possible and continue cutting biscuits until dough is used. (Biscuits from second pass will not be quite as light as those from first.) Refrigerate for at least 30 minutes prior to baking. Adjust oven rack to middle position and heat to 425 degrees F. Brush tops of biscuits with heavy cream and bake in a preheated 425 degree F oven for 10 to 12 minutes or until light golden on top. Makes about 12 biscuits.