• When making tender and flaky biscuits you want to make sure the ingredients like milk, butter, yogurt are cold. Keep them in the fridge until you are ready to use them
• I use fresh peaches. Dice into tiny little pieces.
• Combine all-purpose flour, baking powder, salt, sugar, grated ginger and baking soda in a mixing bowl. Add the cold butter pieces in.
  
• If you have a pastry cutter, you can use the cutter to mix the butter into the flour until it resembles coarse crumbs. This creates pockets of fat that melt during baking, creating those desired layers.
  
• If you use your hands, rub the dry ingredients together with the butter pieces until you get crumbs about the size of peas.
• Whisk the cold yogurt and milk together. Pour this over the dry ingredients. Use a fork to toss everything together.
  
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• Add the peach pieces and use a fork to toss everything again.
  
• The mixture is sort of dry and crumbly at this point. Use your hands to push the mixture together. Don't knead it. Just push them together to form a rough dough
  
• Transfer this to a work surface
  
• Use your hands again to lightly pat them into a rectangle-ish shape, about 1/2-inch thick. At this point, you can use a biscuit cutter, about 2 - 2 1/2 inch diameter, to cut as close as possible to get as many biscuits as you can. Push the cutter straight down to cut and do NOT twist it. When you twist the cutter, you seal the edge of the biscuit and that prevents it from rising properly
  
• You can gather the scraps and push them together again and cut as many as you can. The scraps usually won't be as pretty, but they are still going to be delicious.
• I split the dough into two pieces and I use a very sharp knife to cut into 6 pieces on each dough, a total of 12. You will get 12 small biscuits. You can cut them larger if you prefer it that way
  
• Place them on a large baking sheet, about 2 inches apart. Sprinkle the top with turbinado sugar for some texture. You can prepare up to this point and freeze them for future baking. They can be kept in the freezer for one month
  

Chill in the freezer before baking:

• If your butter and liquids are cold when mixing and you're working quickly, you can skip chilling. However, if your kitchen is warm or the dough has softened, chilling for about 15-20 minutes before baking can help achieve a better rise.
• I like to put the entire baking sheet with the biscuits on it in the freezer for about 15 minutes while the oven is preheating

Baking:

• Preheat the oven to 425 F (220 C) for conventional oven, 400 F (200 C) for convection oven
• Place the baking sheet on the middle rack and bake for 15 minutes or until they are golden brown
  

To serve as is:

• Biscuits are best served on the same day. You can serve them warm right away with some jam and butter
  

To serve as a shortcake:

• Let the biscuits cool down to room temperature. Split the biscuit in half. Add some fresh peach slices, sprinkle the peach slices with some sugar and let it sit for about 5 minutes. The sugar will draw out some juices from the peaches, making them taste even better. Top with some sweetened or unsweetened whipped cream or yogurt on the base of the biscuit and then top with the cap. Serve as a "dessert" with a spoon.
• You can read more details on variations, and other tips in my post that may answer your questions not covered in the recipe card