You’re about to make buttermilk biscuits. When all of a sudden you look into your refrigerator, slap your forehead and say, “I forgot to get buttermilk at the store. Shoot!” It happens. We have a quick and easy solution for that- a buttermilk substitute:
by: Kamran Siddiqi of The Sophisticated Gourmet
1 scant (basic meaning: “a little less than…”) cup milk
1 tablespoon vinegar (or lemon juice)
Place the milk and vinegar in a bowl. Let it stand for a couple of minutes. Then, mix it up and use it as necessary.