makes 36 biscuits
• 9 cups all-purpose flour
• 2 Tbsp baking powder
• 2 Tbsp granulated sugar
• 3/4 tbsp baking soda
• 3/4 tbsp salt
• 1 pound cold butter, cubed
• 4 cups shredded extra-old cheddar cheese
• 3/4 cup finely chopped fresh chives
• 4 cups plain yogurt
In bowl, whisk together flour, baking powder, sugar, baking soda and salt. Using pastry cutter, cut in butter until mixture resembles coarse crumbs. With fork, stir in cheese and chives; stir in yogurt to form soft dough.
On lightly floured surface, gently knead dough 10 times. Pat into 3/4-inch (2 cm) thick round. Using 2-1/2-inch (6 cm) floured round cutter and pressing scraps together, cut out 12 rounds.
Bake on parchment paper–lined baking sheet in centre of 425°F (220°C) oven for 12 to 14 minutes or until golden. Serve warm. (Make-ahead: Store in airtight container for up to 24 hours; warm in 350°F/ 180°C oven for 5 minutes.)