Kye, thank you so very much for sharing all of your very helpful findings. Also, thanks Seann for your clear photo documentation...pictures really are worth a thousand words! My "go-to" biscuit recipe uses unsalted butter and buttermilk; but after all of your experimenting with various combinations of liquids and fats, I'm going to try a few variations. Why not? I think I'll give sour cream mixed with buttermilk a go. I'm wondering where Lorraine (who posted here) finds "whole" buttermilk? Here in California all I've ever seen is buttermilk produced with reduced-fat milk. I'd love to try whole buttermilk in my biscuits. :-)

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