Preheat oven to 400. Prep a cookie sheet with a sheet of parchment paper.

In a large bowl, mix together the flour, baking powder and salt. Slice the butter into cubes. Use a pastry cutter to cut the cold butter into the flour mixture until you see pea sized pieces of butter in the bowl.
In a small bowl, mix together the yogurt, milk and egg. Add to the flour mixture and stir until a dough has formed.

Flour the counter and knead the dough a few times. If it’s too sticky, sprinkle some flour on top.
Pat the dough down until it’s about 1/2 an inch high, then fold it into thirds. This creates extra layers to help make the biscuits be extra fluffy.
Roll the dough out again to about 1 inch thick and cut out the biscuits. I like to use a cup to cut them, or a fun shaped cookie cutter.
Place the biscuits on the cookie sheet. You want them to touch so they rise up rather than out.

Bake for 10-15 minutes, or until the tops are golden brown. Enjoy immediately!
Store leftovers in a sealed container in the fridge for up to 5 days.