What a great post! And kudos to Doris for not only her recipe but having the gumption to issue a good-natured challenge! I try new biscuit recipes all the time and typically my favorite is buttermilk with lard subbed for some of the butter. (KAF Self-Rising flour is perfect for those.) Although cream biscuits can't be beat when you want some in a hurry. But I've never tried a recipe with yogurt in them, so that'll definitely be my baking escape tomorrow, although I'm going to do lard instead of the butter-flavored Crisco. (Because lard makes everything lovelier :) One quick question, because I scale my flour...Doris' measurement of "not sifted but loose" -- I'm assuming that's the same as spoon and sweep rather than scoop and sweep? So would that make the per cup weight about 4.25 give or take a bit?

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