What do you do when you really want Flaky, Buttery, Food Processor Buttermilk Biscuits, but you’re out of buttermilk? Dirty Laundry Kitchen Pantry Tips: Substitution Edition: Buttermilk in a Pinch to the rescue. Correct me if I’m wrong, but buttermilk is one of those weird ingredients that is never around when you need it. I feel like I buy it for a specific purpose and then there’s a ton leftover, so it sits in my fridge a long time until the carton is bulging and I’m very afraid. Then, I throw it away without recycling because I’m unwilling to open it long enough to rinse it out. Or, I get really excited and make a few recipes all at once, only to find out I’m actually short a half a cup. Never fear, this problem is history with this helpful Pantry Tip: Substitution Edition: Buttermilk in a Pinch.

1 cup milk (2% or higher if you’re trying to be very authentic)
1 tablespoon (or a little more) of lemon juice or vinegar

Buttermilk was traditionally a by product of liquid that was leftover when cream was churned into butter. The tangy flavor came from lactic acid. Today, the commercial product is cultured dairy that has been pasteurized and homogenized. It’s typically made from at least 2% milk, so if you want to replicate the commercial product you’re probably used to, use a higher fat milk. I use skim and 1% at home, particularly for baking and cooking. For something like a salad dressing, I might hold out for the real deal or use higher fat milk, or even cream.

Notice the thick texture of our homemade mix. Also, if it’s not thickening much, even after a few minutes, don’t be afraid to add a little more of the acid you’re using.