How many times have you wanted biscuits in the Southern manner badly but didn’t have the necessary buttermilk in the refrigerator? Alternatively, let’s say you have a strong need for Nashville hot chicken but are hesitant to purchase a whole carton of buttermilk when you just need a cup.
I have a solution for both scenarios: in less than ten minutes, you can quickly prepare a buttermilk alternative. Milk combined with a teaspoon of lemon juice or white vinegar is the closest thing to buttermilk.
In any case, why do we need buttermilk?
FIND OUT WHY IN PAGE 2
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