I joke, I kid.
I replace the "buttermilk" (milk+vinegar) with kefir (Click here for my What is Kefir? post) for pretty much any recipe on this site that calls for buttermilk, because I always have kefir, and it tastes just as good and costs next to nothing when you brew it yourself.
These are extra yummy and flaky when I bake them in my deep-dish pizza stone.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga5SYiu-QUTBtttyAkq4s6ilm2bpz5Ncn_dXh8U7r0m5Ux2RQOW2543sIzIrN9UlgO3LdAonkXkHLcj3T9t2gmLUN5umJ2lBtTtcWJDfC4J7tKCEEi9H-4NyziA5ssTbHT_8-wp4Y9Sw8/s400/buttermilk+baking+powder+biscuits.jpg)
I replace the "buttermilk" (milk+vinegar) with kefir (Click here for my What is Kefir? post) for pretty much any recipe on this site that calls for buttermilk, because I always have kefir, and it tastes just as good and costs next to nothing when you brew it yourself.
These are extra yummy and flaky when I bake them in my deep-dish pizza stone.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga5SYiu-QUTBtttyAkq4s6ilm2bpz5Ncn_dXh8U7r0m5Ux2RQOW2543sIzIrN9UlgO3LdAonkXkHLcj3T9t2gmLUN5umJ2lBtTtcWJDfC4J7tKCEEi9H-4NyziA5ssTbHT_8-wp4Y9Sw8/s400/buttermilk+baking+powder+biscuits.jpg)
Sourdough version:
I just make the biscuit dough like normal, then mix in my sourdough discard (it was a whole cup for the ones below--it adds a great sourdough flavor, but they still rise as fluffy as ever because I don't omit the baking powder.