Yogurt does a lot of heavy lifting in my house. We use it as the base for sauces and spreads—but for biscuits? Absolutely. Yogurt isn’t that different from today’s commercial buttermilk, which is cultured to produce that acidic tang that yogurt also has. The yogurt activates the baking soda, helping these biscuits to rise and making them light and fluffy.
This recipe was excerpted from ‘Still We Rise’ by Erika Council. Buy the full book on Amazon. Get more ways to use up that tub of yogurt here→
