"Substitute" for buttermilk, in biscuit recipe??? Is there such???

Question

I have all ingredients - EXCEPT - buttermilk . . . must I buy this ingredient to make good, heavy, biscuits??? Thanx. . .

Answer 1

1 cup of milk with either 1 tablespoon of white vinegar or fresh lemon juice set aside at room temperature for about 5-10 minutes.

Answer 2

For each 1 cup buttermilk called for in a recipe, use 1 cup plain yogurt or sour cream;

OR

1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup;

OR

1 cup milk plus 1 3/4 tablespoons cream of tartar;

OR

1/4 cup buttermilk powder and 1 cup water.

Answer 3

You can substitute milk for buttermilk. If your recipe calls for 1 cup of buttermilk, measure it out, and scoop out 1 tablespoon of millk. Pour 1 tablespoon of vinegar in its place, stir and let it sit for 5 - 10 minutes.

Answer 4

You can substitute soured milk for buttermilk by taking the amount of milk needed for the recipe and adding 1 tsp of white vinegar. It may not have exactly the same effect but can be used. Try!

Answer 5

You can use sour cream, it's a little better than the vinegar recipes others have suggested, because sour cream has the same biologic cultures that buttermilk does, and gives the same effect. Good luck.

Answer 6

To 1 cup milk add 1 teaspoon plain vinegar or lemon juice. This will curdle the milk and make it like buttermilk.

Answer 7

Use 1 tsp of vinegar to 1 c of milk and it will clabber it into buttermilk in just a min or two.

Answer 8

I just use regular 2% milk instead of buttermilk in my biscuits. I don't notice any difference at all.

Answer 9

Try this - 1 tablespoon lemonjuice and add enough milk to make up the amount of buttermilk needed. Let it sit for a few minutes and there you go.....substitute.

Answer 10

Best idea is to go with the recipe. However, if you get desparate I was told a good substitute is 1c regular milk w a tablespoon of vinegar should work.