Greek Yogurt Biscuits

1. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.

2. Whisk flour, sugar, baking powder, salt, and baking soda together in a bowl. Cut in butter with a knife until mixture resembles coarse crumbs.

3. Place the bowl in the freezer for 5 minutes.

4. Stir in Greek yogurt until dough is combined. Add 1/4 cup seltzer; mix until dough is smooth. Add more seltzer if dough appears dry.

5. Place dough on a floured piece of parchment paper and pat into a flat rectangle. Fold the rectangle in thirds. Rotate dough 90 degrees, gather any crumbs, and flatten into a rectangle again. Repeat folding, turning, and flattening twice more.

6. Flatten dough to 1/2-inch thickness. Cut into twelve 2 1/2-inch rounds. Transfer rounds to a baking sheet.

7. Bake in the preheated oven until golden brown, 10 to 15 minutes.

Cook's Notes:

If using unsalted butter, add 1 teaspoon salt.

If not baking all biscuits, place on parchment paper in a resealable plastic bag and freeze for up to a week. When ready to eat, bake as you would fresh biscuits.