Cut the cold butter into small pieces and then mix the butter and dry ingredients with your clean hands (squeezing and crumbling) until all of the butter is completely blended with the flour mixture.
Add the yogurt and blend with a spoon until it just comes together. Do not over-mix or you will over-work the gluten, which makes for tough biscuits!
Line a baking sheet with parchment paper and then drop slightly rounded tablespoons of the biscuit dough on the sheet.
Bake for 7-9 minutes or until the biscuits are golden brown. Serve immediately.
To Freeze
After dropping the dough onto the parchment lined baking sheet, place the cookie sheet into your freezer.
Allow the dough to freeze at least an hour before removing the frozen raw biscuits and sealing them in a freezer bag (removing air from the bag as you seal it).
To Bake After Frozen
When you are ready to bake, you can remove as many biscuits as you'd like from the bag and place them on a parchment lined baking sheet.
Put them in a pre-heated 450 degree oven and bake until golden brown. Since they will be baking from a frozen state, you will need to add at least 5 additional minutes to the baking time. Serve immediately.
Notes
*I prefer to use whole-milk yogurt; the brand I used for this recipe was Liberte, which is a whole-milk and cream yogurt with few added ingredients (aside from the strawberries!). It took two individual containers to equal 1 cup.
Recipe by Following In My Shoes at https://followinginmyshoes.com/my-recipes/strawberry-drop-biscuits/