It depends on the recipe but I would definitely try. Usually the yogurt (or sour cream) is added to both add moisture and activate the baking powder/soda. Sour cream might have a touch more tang than yogurt and I would add a one or two spoonfuls of milk to the sour cream to loosen it up.
I don't see any reason why you couldn't substitute cultured buttermilk in place of the milk/vinegar combo. Usually people don't have buttermilk on hand, and that's the usual substitution. Since you have it, you are off the hook!
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