Preheat oven to 450 degrees.
In the bowl of a food processor, combine flour, baking powder, baking soda, salt, sugar, and lemon zest.
Add butter and pulse into flour mixture until it resembles coarse crumbs.
In a small bowl, whisk together yogurt, milk and chia seeds
Add to flour and butter mixture. Pulse just until dough comes together, then remove from bowl and place on a floured surface. (The addition of Greek yogurt makes the biscuit dough more sticky than a traditional dough. If it is too sticky, add an additional 1-2 tbsp of flour before kneeding.)
Knead gently, being sure not to over work.
Pat dough out with a bit more flour into a rectangle of about a 3/4-inch thickness.
Cut into rounds (use a circle cutter or a drinking glass), pressing straight down and not twisting.
Lay biscuits onto a baking sheet. Sprinkle tops with a bit of sugar.
Bake for 12 to 15 minutes until light golden brown.
While the biscuits are baking, cut the strawberries into slices and put in a non-reactive bowl (ceramic or plastic.) Mix with sugar and allow berries to macerate at room temperature until juices release and sugar becomes a glaze. Serve on top of biscuits.