|For whisking together|
|All purpose flour||1 3⁄4 Cup (28 tbs)|
|Baking powder||1 Tablespoon|
|Unsalted butter||4 Tablespoon, cubed (1/2 Stick)|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Plain yogurt||1⁄3 Cup (5.33 tbs)|
|For brushing and sprinkling|
|Heavy cream||2 Tablespoon|
|Sanding sugar/Granulated sugar||2 Tablespoon|
Preheat oven to 425°; line a baking sheet with parchment paper.
Whisk flour, sugar, baking powder, and salt together in a bowl.
Cut butter into flour mixture using a pastry blender until butter is the size of peas.
Stir cream and yogurt together in a second bowl, add to flour mixture, and blend with a fork just until dough comes together.
Pat out dough on a lightly floured surface into a circle about 1" thick.
Using a 2 1/2" round cutter, cut out as many shortcakes as possible and place on prepared baking sheet.
Gently press scraps into a 1 "-thick circle and cut remaining biscuits.
Brush with cream and sprinkle with sugar.
Bake until golden, about 15 minutes.