Buttermilk is the classic biscuit but I also like them made with yogurt, which produces tender, flaky results with a tad more tang. If you have neither, make the all–baking powder variation. For an extra-soft crumb, use cake flour. Vary these biscuits with any of the ideas listed below. And a final suggestion: Try to eat these as soon as possible after baking; they’ll keep for a day but will never be as good as they are warm.
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