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 1-inch thick round. Using 2-inch round cutter, cut out rounds. Gather up scraps and pat out dough once morel; cut into rounds.
Bake on ungreased baking sheet at 425F 22C for 12 to 15 minutes or until puffed and golden.
Transfer to racks and let cool.
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