in large bowl, mix together flour, sugar, baking powder, baking soda and salt; cut in butter until mixture resembles coarse crumbs. Stir in cheese. Add yogurt all at once; stir with fork to make soft, slightly sticky dough. On lightly floured surface, knead dough gently 6 times or until smooth. Gently pat out dough to 3 cm thick round. Using 5 cm round cutter, cut out rounds. Gather up scraps and pat out dough once morel; cut into rounds. Bake on ungreased baking sheet at 220ºC 220C for dozen to 15 minutes or until puffed and golden. Transfer to racks and let cool.