Any way I can avoid going to the grocery? I have almost enough buttermilk - I'm sort half a cup. Can I use 2% or whole milk to make up the 1/2 cup I'm missing? Or would that just ruin it all?

I'd say if the 1/2 c. missing is 1/3rd or less than the total, then I'd just put in the 2% milk. If the 1/2c. missing is 1/2 the total (or more), then I think I'd try one of the solutions suggested on the website below:

http://whatscookingamerica.net/Q-A/Buttermilk.htm

HTH
Rae

For each cup of buttermilk needed, put 1 T of lemon juice into a measuring cup and add enough whole milk to make 1 c. Let stand 5 minutes before using. I have done this many times and it works like a charm.

You know I NEVER use cultured buttermilk. Just the lemon juice/vinegar and milk mix. I've used 2% without a problem, but, I'm sure whole milk would make it much better.

Beth in KY

I never buy buttermilk YUCK....I only use it for baking.. but I can tell you this.. I only use buttermilk when it says buttermilk only because it makes the cake so much better.. but that is just my opinion

It's that HIGH FAT content and since you are from Kentucky....THAT would explain why you like to use it in baking! LOL It's a SOUTHERN thang!

Beth in WESTERN Ky

Yes ma'am it must be LOL