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Mixed Berry Shortcake Yogurt Biscuits

A home-style Mixed Berry Shortcake With Sydney's Yogurt Biscuits made with Flour, Nonfat Yogurt, Sugar, Berries Thawed, and Cornmeal Stone Ground. Serves 1. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1 3/4 cup
• 1 cup
• 5 1/2 tbsp
• 3 cup
• 1/2 cup
• 2 tsp
• 1/2 tsp
• 1/2 tsp
• 1/2 tsp
• 1/2 tsp
• 2 tsp
• 3 tbsp
• 3 cup
• 1 tbsp

Method (preview)

1. 1

   In a small mixing bowl, stir together remaing 3/4 cup flour, cornmeal, baking powder, baking soda, salt, cardamom, and cinnamon, if using.

2. 2

   Add to the yogurt mixture and stir until the dough comes together.

3. 3

   Turn the dough out onto a clean surface, knead briefly, and pat into a 4 x 6" rectangle.

4. 4

   Cut the dough into 2" squares and place on a lightly oiled baking sheet.

5. 5

   Brush lightly with milk, sprinkle with almonds (if using) and remaining 1/2 tbsp sugar. (The biscuits may be made ahead to this point and refrigerated, wrapped in plastic, for up to 2 days.)Bake the biscuits in a preheated 425 degree F oven for 12 to 13 minutes, or until golden.

6. 6

   Cool briefly on a rack.

7. 7

   Split 1 biscuit and place the bottom half on a plate.

8. 8

   Spoon over 1/2 cup of the berry mixture and top with a scoop of frozen yogurt.

9. 9

   Cover with the top of the biscuit and dust with some confectioners' sugar.

10. 10

    Repeat with remaining biscuits. Serve immediately.