Biscuits in all of their light and fluffy glory, no buttermilk required.
Biscuits are a type of quick bread, which means you can throw them together fast—ideally with whatever ingredients you have around the house. Down south, buttermilk is the de facto foundation for biscuits, as it is in the recipe in. Though it's painful to admit, this isn't necessarily because buttermilk makes the best biscuit, but because buttermilk is virtually omnipresent in our homes, as reliable as the light in the fridge.
Due to its thickness, yogurt simply can't be used as a 1:1 replacement for buttermilk; it takes about 30% more to properly hydrate biscuit dough. In turn, that ratio brings a lot more moisture and acidity into the equation. That can be a beautiful thing in the right context—just imagine the velvety crumb of a—but it has the potential to make biscuits gummy and dense.
The biscuit mix itself is a simple combination of all-purpose flour, sugar, salt, baking powder, and baking soda. For light and fluffy biscuits, steer clear of any flour made from 100% hard red wheat; this style is relatively low in starch and high in protein, readily forming gluten in a high-moisture dough. That's great when it comes to making chewy breads and pasta, but bad news for light and tender biscuits.
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