You need to bake these early in the morning when the house is still cool...they only bake for about 10 minutes so the oven won't heat things up too badly...but when they melt in your mouth, bite after bite, you won't care what the temperature is! When I tucked my sweet little nieces into bed on Wednesday, the 10 year old Rattlesnake (named that because we never know when she is going to strike!) said, "Ah, do you think we could have a GOOD breakfast in the morning?" (The breakfast that day had been a bagel and cream cheese on the way to the lake for some tubing...non-stop entertainment kind of prohibits fresh-squeezed juice and eggs benedict!) So I kissed the little darling good night, resisting the temptation to pinch her chubby little cheeks - hard - and promised her a good breakfast in the morning, since it would be her last one before she got on the plane to fly home...kind of like a good-riddance breakfast!
...kidding... 
The food processor makes these come together super fast. But you can make them by hand. The nieces' breakfast consisted of eggs, over easy, bacon, fresh fruit, juice and some newly made raspberry jam. They were thrilled - especially with the biscuits and each of them ate about 3 a piece. I'm still trying to win the Favorite Auntie Award.
Yogurt Biscuits - Adapted from Baking Illustrated
(Baking Illustrated calls for using buttermilk or yogurt. I've made these entirely with buttermilk and they were excellent - but the yogurt is my favorite - they are light and creamy...the perfect combination.)
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon sugar
1/2 teaspoon salt
8 tablespoons (1 stick) cold unsalted butter, cut into 1/4-inch cubes
3/4 cup plain yogurt
2 tablespoons buttermilk
Adjust an oven rack to the middle position and heat the oven to 450 degrees. Place the flour, baking powder, baking soda, sugar and salt in the bowl of the food processor fitted with the metal blade. Process with six 1-second pulses. (If making by hand put in a large bowl and use a whisk to combine.) In the food processor, remove the cover and distribute the butter evenly over the dry ingredients. Cover and process with twelve 1-second pulses. (If making by hand, use a pastry blender or your fingertips to quickly cut in the butter until the mixture resembles coarse meal with a few slightly larger butter lumps.) Remove food processor cover and pour the yogurt and buttermilk evenly over the dough. Process until the dough gathers into moist clumps, about eight 1-second pulses. (If making by hand, sitr in the yogurt and buttermilk with a rubber spatula or fork until the mixture forms a soft, slightly sticky ball. Transfer the dough to a lightly floured surface and quickly form into a rough ball. Be careful not to overnmix. Break off pieces of the dough and quickly shape into a ball about the size of a golf ball. Place on ungreased cookie sheet. Bake at 450 degrees for 10 to 12 minutes or until the tops of the biscuits are lightly browned. Makes 12 biscuits.
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This may be THE year I get tomatoes!!! I went out to water this afternoon and found this beautiful red ripe tomato on the vine just waiting to be picked!! I could hardly believe my eyes - I've never before had even one ripe tomato before the middle of September, let alone in AUGUST!!! I also found this mini-green pepper!!! Today is my LUCKY DAY!!! 
"I used to be Snow White, but I drifted." Mae West
