Instructions: I have made this recipe. Its very good but it does require some advance preparation as the
starter has to sit a while.

6 Servings

In a medium-sized mixing bowl, stir together 1 cup flour and yogurt until smooth. Sprinkle 2 tbsp sugar over the top, cover and let it sit unrefrigerated overnight, or until slightly bubbly and sour-smelling.In a medium-sized bowl, combine berries and 3 tbsp sugar or more to taste, mashing berries slightly with a fork. Set aside, covered, in the refrigerator for at least 30 minutes or up to 8 hours, tossing once or twice.

In a small mixing bowl, stir together remaing 3/4 cup flour, cornmeal, baking powder, baking soda, salt, cardamom, and cinnamon, if using. Add to the yogurt mixture and stir until the dough comes together.

Turn the dough out onto a clean surface, knead briefly, and pat into a 4 x 6" rectangle. Cut the dough into 2" squares and place on a lightly oiled baking sheet. Brush lightly with milk, sprinkle with almonds (if using) and remaining 1/2 tbsp sugar. (The biscuits may be made ahead to this point and refrigerated, wrapped in plastic, for up to 2 days.)Bake the biscuits in a preheated 425 degree F oven for 12 to 13 minutes, or until golden. Cool briefly on a rack.

Split 1 biscuit and place the bottom half on a plate. Spoon over 1/2 cup of the berry mixture and top with a scoop of frozen yogurt. Cover with the top of the biscuit and dust with some confectioners sugar.

Repeat with remaining biscuits. Serve immediately.

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