Lemon Dill Greek Yogurt Pepper Biscuits

Steps

1. Freeze the butter for 20 minutes, then grate it on the large holes of a box grater and return it to the freezer. Line a baking sheet with parchment.
2. Whisk the Greek yogurt, the milk and the lemon juice in a small bowl until smooth; keep it cold.
3. In a large bowl, whisk the flour, baking powder, baking soda, salt, sugar and three-quarters of the cracked black pepper.
4. Toss the grated butter into the flour mixture until each shred is coated, then stir in the dill and lemon zest.
5. Pour the yogurt mixture over the flour mixture and fold with a spatula just until a shaggy dough forms; a few dry bits are fine.
6. Turn the dough onto a lightly floured counter and pat into a rectangle about 3/4 inch thick. Fold it in thirds like a letter, turn it a quarter turn, and pat out again. Repeat for 4 folds total, then pat into a 1-inch-thick rectangle.
7. Chill the dough on the lined baking sheet for 15 minutes while you heat the oven to 425°F (220°C).
8. Cut the dough into 12 squares with a sharp knife, pressing straight down without twisting, and set them close together on the baking sheet. Sprinkle the tops with the remaining quarter of the black pepper.
9. Bake for 16 to 19 minutes, until tall and deep golden on top and bottom.
10. Cool on the pan for 5 minutes and serve warm.