Blueberry Shortcakes with Low-Fat Cornmeal-Yogurt Biscuits

This is my version of a recipe from Sonia Malikian, a Lebanese-born pastry chef who now runs a café in Brussels.

There’s almost no fat in these biscuits—yogurt is used to replace both the butter and the liquid of traditional biscuit recipes. They bake up crisp and nicely browned outside, moist within. This is a good dough, not too soft or hard to handle. It is from Sidney Burstein, a talented cook and food stylist who died far too young.