No buttermilk? No problem

batter and measured milkIf you want to whip up a batch of buttermilk biscuits or pancakes, but don’t have the buttermilk, @1800 Culinary Team Member Kellen Ferkey has a solution for you.

So let’s say you wake up and have the sudden urge to make a buttermilk pancakes and you know that there’s no possibly way that you could have buttermilk in your fridge.  The mix got used for fried chicken or crepes.  So you’re out in the cold?  Maybe not.  If you have cultured yogurt, you’re in the money. Substitute the yogurt or sour cream in a 1 to 1 ratio and you are golden.

Also as a last resort, you can use a measuring cup and put one tablespoon of white vinegar, lemon juice or cider vinegar in the bottom, and fill the rest up with milk to one cup.  After ten minutes, this also gives you one cup of buttermilk.  Now go fire up the sausage gravy!

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