What to substitute for buttermilk in biscuits While I'm at it, I take a step back and decide to test the easiest substitution of all: plain 1% milk in place of buttermilk. So I test milk with vinegar, milk with cream of tartar, and thinned Greek yogurt against the control: buttermilk. It's also an easy ratio: mix one small container (5.3 ounces) of Greek yogurt with 1 1/3 cups of milk to yield 2 cups of buttermilk substitute. And many of you probably keep a container or two in your fridge most of the time for snacking, mixing with granola, or whipping up a smoothie.įrom previous pancake experiments in our test kitchen, I know that Greek yogurt mixed 1:2 with 1% or skim milk (one part yogurt, two parts milk) yields the best results. Heck, I might as well buy a quart of buttermilk as plain yogurt.īut thick Greek yogurt - it’s ubiquitous. I also cross standard yogurt off the list, because how easy is it to find “un-Greek” yogurt these days? Scanning the shelves in my local supermarket I find one small section of plain yogurt - in quart-sized containers. I decided to try several of these options in pancakes, biscuits, and a favorite buttermilk cake.įirst off, I eliminate kefir (not a pantry staple) and sour cream (similar enough to Greek yogurt). Best substitute for buttermilk: The tests I'll add five different types of liquid, as labeled (that's plain milk and vinegar + milk on the bottom row). My pancake test starts with dry ingredients topped with beaten egg/vegetable oil. Yogurt thinned with milk or water to the consistency of heavy cream.Sour cream thinned with milk or water to the consistency of heavy cream.1 3/4 teaspoons cream of tartar mixed with 1 cup of milk. Shake until the cream of tartar dissolves.Let the milk stand for 10 to 15 minutes, until it thickens very slightly and curdles. 1 tablespoon vinegar or lemon juice mixed into 1 cup of milk.Which brings us back to where we started: If you don’t want to buy a quart of buttermilk, what can you substitute? Today, buttermilk isn’t a pantry staple for most of us, but rather something you purchase for one particular recipe.
Prized for its leavening ability when paired with baking soda, it was the basis of many a light and fluffy pancake and cloud-like biscuit. Buttermilk was a readily available ingredient (and one not to be wasted) back when butter-making was a common household task. Many of the recipes you see calling for buttermilk are classics: pancakes, biscuits, cake. It’s not commonly available in grocery stores - and hasn't been since the 1920s, when it was supplanted by our present-day cultured buttermilk, low-fat or skim milk that’s been inoculated with milk-friendly bacteria to thicken it and make it sour. Traditional buttermilk is the thin, watery liquid left over after cream is churned into butter. But is there an easy substitute for buttermilk - something you already have in your kitchen?įirst, let’s clarify what buttermilk is, exactly. You don’t have any buttermilk in fact, you never buy buttermilk because there are very few baking recipes that use it and who wants an almost-full quart of buttermilk sitting in the back of the fridge making you feel guilty for contributing to food waste? So you sigh and turn to another recipe: one without buttermilk. You cast your eyes over the list of ingredients in this new recipe you’re trying and lo and behold, there’s that darned buttermilk.
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