Published May 1, 1993.
Our goal in developing our biscuit recipe was twofold: to identify the distinct differences between fluffy biscuits and flaky biscuits and to understand how specific ingredients, mixing technique, dough shaping, and baking combine to create a perfect fluffy or flaky biscuit. For our fluffy biscuit recipe, we found that the wet dough (made with buttermilk or yogurt) was too wet to roll out so we formed the biscuits by gently batting pieces of dough back and forth between cupped hands and then lightly patting them into shape.
If you are using yogurt instead of buttermilk in this recipe, note that 8 ounces of yogurt equals 3/4 cup plus 2 tablespoons (7/8 cup), not 1 cup as you might expect. Make sure that your oven rack is set at the center position. Baked too low, your biscuits will likely end up with burned bottoms. If your oven is accurate, stick with the 450° suggested temperature. If you suspect your oven runs hot, lower the temperature to 425.°
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