Preparation
1. Melt 3 tablespoons of butter in a saucepan set over medium-low heat. Add leeks and sauté until wilted, softened, lightly browned, about 9 to 10 minutes. Transfer to a plate and set aside, cool completely, about 10 to 15 minutes.
2. Preheat oven to 400°F and line 2 baking sheets with parchment paper, set aside.
3. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
4. Using a pastry cutter or clean hands, cut the remaining 1/4 cup of butter into the dry ingredients until the mixture resembles coarse crumbles.
5. Add cooled leeks and shredded cheese.
6. Make a well in the set of the mixture and add in the yogurt, mixing everything together to form a dough. The dough should be shaggy but not too dry, if it is too dry add a tablespoon (or two) of yogurt.
7. Lightly knead the dough in the bowl for a few seconds, allowing it to form into a more uniformed dough.
8. Dust a cutting board or work surface with flour and pat the dough out into an even disk that is 1-inch in thickness.
9. Dust a round cookie cutter with flour and cut out the biscuits. Transfer biscuits to the prepared baking sheets.
10. Brush the tops of each biscuit with some milk. Bake in the oven for 10 to 15 minutes or until the biscuits are golden brown. Serve warm and enjoy!
