Pre-heat the oven to 400°. 

Line a baking sheet with parchment paper or silpat. 

In a mixing bowl stir together the flour, sugar, baking powder, baking soda, and salt. 

Using a pastry cutter or a fork cut in the butter until you have pea-sized chunks. Be careful not to over cut in the butter. You want chunks to get the flakey layers.

In a small bowl or measuring cup, whisk together the yogurt and the milk. 

Using a fork, toss the yogurt mixture into the flour mixture. Stir until the mixture barely starts to come together.

Turn out onto a clean work surface and with your hands gather it into a ball, working gently to make sure most of the dough is moistened. The key here is to barely work the dough so if there are a few dry bits, that’s ok.

Pat the mixture into a I inch thick disk.

Using a 3-inch round cutter, cut as many biscuits as possible and then re pat out the scraps to cut a few more. After the first re-roll the biscuits won’t rise as high so try to only re-roll once. you should get 8 or 9.

Place the cut biscuits onto the lined baking tray. 

Brush the cut biscuits with the melted butter. 

Bake the biscuits for 20 minutes or until golden brown.