I had the flour out for biscuits before I noticed the empty buttermilk carton. My neighbor told me what her grandmother always did, and I haven’t bought buttermilk since.
The Swap
For 1 cup of buttermilk, use:
- 1 tablespoon of lemon juice or white vinegar
- Milk to fill up to the 1-cup line
Stir it and let it sit for about 5 minutes. It thickens a little and may look slightly curdled. That’s what you want.
Why It Works
Buttermilk is tangy and slightly acidic. That acid reacts with baking soda to make biscuits, pancakes and cakes light and fluffy. The lemon juice or vinegar gives regular milk the same acid.
Other Options
- Plain yogurt thinned with a little milk.
- Sour cream thinned with milk.
Frequently Asked Questions
Does it taste like vinegar?
No. You won’t taste it once it’s baked.
Can I use any milk?
Whole milk works best, but 2% is fine.
Can I use it in fried chicken batter?
Yes. It works anywhere a recipe calls for buttermilk.
Five minutes, two ingredients, and supper is back on track.
