Preheat oven to 350 degrees.
In a large mixing bowl sift tor whisk together the dry ingredients until there are no lumps in the dry ingredients
Add the eggs and stir together until all the dry ingredients have been moistened
Add the butter and stir until fully combined. Add the yogurt and the vanilla. Stir until fully combined and a smooth dough has formed. Massage a few seconds to make sure of the texture. The dough should be lightly moist but not sticky or crumbly
Lightly spray 8 silicone hamburger bun molds that are about 2 to 2 1/2 inches in diameter If do not have silicone molds, line a large baking sheet with parchment paper and draw eight 2 to 2 1/2 inch diameter circles on the paper
Scoop the dough out 1/4 cup at a time and press evenly throughout each mold or circle Place in preheated oven. Bake for 12-15 minutes or until lightly golden around the edges
Remove from the oven. Allow to coon in the molds or on the baking sheet about 10 minutes or until firm enough to remove from the molds or paper.
After the shortcakes have cooled slightly Take a warm cakes and cut it in half to create a top and bottom
Fil or spread desired topping over the bottom half of the cake. Place the top over the filling and Spread desired toppings on the top of the cake. Serve warm. Store leftovers uncut in an airtight container at room temperature up to 3 days Make sure the cakes are cooled completely before storing