Adapted from How to Cook Everything Vegetarian by Mark Bittman
2 cups bread flour (or all-purpose flour)
pinch of salt
1 tablespoon baking powder
1 teaspoon baking soda
1/4 cup Earth Balance spread (or butter)
1 cup low-fat Greek yogurt
1/4 cup fresh dill, roughly chopped
Preheat oven to 450.
Mix dry ingredients in a bowl. In a food processor, add dry mixture and butter and pulse until combined. (You can also pinch the ingredients together with your fingers if you prefer.)
Gently stir in yogurt and dill with a spoon.
Place dough on a lightly floured surface and knead 10 times. Press out the dough until it is about 3/4 inch thick. Cut out biscuits with a glass or biscuit/cookie cutter, and repeat until all the dough is shaped.
Place biscuits on an ungreased baking sheet and bake for 7 to 9 minutes at 450.
Makes 10 biscuits