My husband (a southerner) loves biscuits, so started baking homemade biscuits on Sunday mornings. I had always had the canned kind, so it was a real learning experience. After much trial and error, the recipe that I came up with is nearly identical to Doris's, although I use mostly yogurt with a little milk to thin it to the right consistency since that is what I usually have on hand. I also use a little cake flour in the dry ingredients to simulate the softer flour that is available in the South. The dough should be a little on the wet side and biscuits should be baked at high temperature (I use 450 F for 12 minutes) to ensure light and tender biscuits with a high rise. By the way, I found out later that my mother in law also used canned biscuits, so I probably didn't need to go to the trouble of making biscuits from scratch, but these are so worth it!

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