Strawberry Biscuits

Directions

1. 1
   Preheat oven to 400°F and line a baking sheet with parchment paper.
2. 2
   Whisk together 1 cup flour, sugar, baking powder, baking soda, and salt in a large bowl. Dice butter into 1/2-inch pieces; sprinkle over flour mixture and use a pastry cutter to cut in evenly until mixture resembles coarse meal. Chill in the refrigerator for 10 minutes.
3. 3
   Place strawberries between layers of paper towels and press gently to remove moisture. Combine with remaining 1 tablespoon flour in a small bowl; toss with a fork to coat. Add strawberry mixture to flour mixture, folding in gently.
4. 4
   Combine yogurt, 2 tablespoons almond milk, and extracts in a small bowl; add to flour mixture and stir just until moist.
5. 5
   Turn dough out onto a lightly floured board; lightly flour hands and knead 3 or 4 times, just until dough comes together. Gently roll or pat dough to a 1-inch thickness. Cut dough with a 1 1/2-inch biscuit cutter to form 12 rounds. Gently gather scraps and re-roll as needed.
6. 6
   Place dough rounds 1 inch apart on prepared baking sheet; brush with remaining 1 tablespoon almond milk and sprinkle evenly with turbinado sugar. Bake for 12 minutes or until puffed and golden. Cool 2 minutes on wire rack.
7. 7
   Serve warm. Store leftovers in an airtight container up to 1 day and warm before serving.
8. 8
   (Adapted from Cooking Light Way to Bake.)