Preheat your oven to 450°F / 230°C. Leave your baking sheet ungreased.
In a large bowl or a food processor, whisk together the flour, salt, baking powder, and baking soda.
Add the cold, cubed butter. If using a food processor, pulse a few times until the mixture resembles coarse crumbs. If by hand, use your fingertips or a pastry blender to quickly rub the butter into the flour until it's fully incorporated.
Pour in the cold yogurt or buttermilk and stir with a large spoon just until a shaggy dough ball forms.
Do not overmix.
Turn the dough out onto a lightly floured surface. Gently knead it about 10 times—no more! The dough should be soft and slightly sticky.
Pat the dough out to a 3/4-inch thickness.
Using a 2-inch biscuit cutter or the rim of a glass, cut out rounds.
Place them on the ungreased baking sheet. Gently gather the scraps, re-pat, and cut more biscuits.
Bake for 7 to 9 minutes, or until the tops are a beautiful golden brown.
For the best texture and flavor, serve warm, ideally within 15 minutes of baking.
Do not overwork the dough.
Knead just enough to bring it together. Over-kneading develops gluten and leads to tough, dense biscuits.
When cutting, press the biscuit cutter straight down and pull straight up. Twisting the cutter seals the edges and prevents a tall rise.
