⭐ Buttermilk (Best Fat-Free Option)
3/4 cup buttermilk per 1/4 cup sour cream Quick tip: Use less buttermilk than sour cream due to its thinner consistency; it adds acidity but increases dough hydration, so adjust flour accordingly.
Buttermilk provides the acidity needed to activate leavening agents, which is essential for biscuit rise. However, it is much thinner than sour cream, so more volume is needed to achieve similar acidity. Because it adds more liquid, the dough may require additional flour to maintain proper consistency.
When substituting, add buttermilk gradually and monitor dough texture carefully to avoid overly wet dough. The tanginess is similar but slightly less creamy.
Biscuits made with buttermilk tend to be lighter and fluffier but may lack the richness and slight creaminess sour cream imparts.