It only calls for a 1/2 cup....Is there anything I can use as a substitute?
You can substitute these ingredients but they do not have the same effect on texture as using real buttermilk unfortunately. However they will work. Buttermilk has an effect on changing the grain of the crumb that no other substitute accomplishes.
Hugs Squirrelly
I know what you mean, SC. I've baked cakes with buttermilk quite a few times before & it does add a certain uniqueness to the texture that other combos of ingredients do not accomplish. And I think it brightens up the flavors in your cake as well. I was just in a pickle tonight & knew there was a substitute for it when in a pinch...just couldn't remember what it was...lol 
The cake's out of the oven and on the rack now - it looks pretty good from the outside...we'll see how the inside did when I level and torte tomorrow! 
I know what you mean, SC. I've baked cakes with buttermilk quite a few times before & it does add a certain uniqueness to the texture that other combos of ingredients do not accomplish. And I think it brightens up the flavors in your cake as well. I was just in a pickle tonight & knew there was a substitute for it when in a pinch...just couldn't remember what it was...lol
The cake's out of the oven and on the rack now - it looks pretty good from the outside...we'll see how the inside did when I level and torte tomorrow!
Glad it looks good kiddo! I used to always substitute because quite frankly I don't like buttermilk on its own and don't need to be eating buttermilk pancakes and such to use up the rest of it, haha! And then I made buttermilk teabiscuits with the real thing, boy what a huge difference. The texture totally changed, it is such a hard thing to describe but it reminded me of the difference between a fresh grain-fed turkey and a frozen Butterball, that grainy texture in the meat when you cut it that you only get in the fresh turkey. Sounds weird, I know. Then I started to use it in cake recipes calling for it and boy, what a difference.
A lot of bakeries can buy buttermilk for next to nothing because the dairy farmers here cannot get rid of it fast enough. Many use it for teabiscuits and such and they taste so wonderful! I am sold on it!
I just mentioned it for those that never have used real buttermilk but always substitute, it is truly wonderful!
Hugs Squirrelly
That is a perfect analogy! lol I could never have described it as well as you just did. It's like it gives cakes and other baked goods a sort of creaminess without necessarily weighing it down or making it thick. And whenever I've used it in a recipe I always find myself trying to taste it in the finished product...I never have been able to pick out a 'buttermilk taste'...just a nice, lively tasting cake with a creamy feel on the tongue. Yuuummmmmm. My grandfather used to say that anything baked with buttermilk in it will leave you smacking your lips when your done....and you won't leave a crumb behind! HA! 
It's true 
That is a perfect analogy! lol I could never have described it as well as you just did. It's like it gives cakes and other baked goods a sort of creaminess without necessarily weighing it down or making it thick. And whenever I've used it in a recipe I always find myself trying to taste it in the finished product...I never have been able to pick out a 'buttermilk taste'...just a nice, lively tasting cake with a creamy feel on the tongue. Yuuummmmmm.
My grandfather used to say that anything baked with buttermilk in it will leave you smacking your lips when your done....and you won't leave a crumb behind! HA! It's true
It is so true. I remember my father and mother drinking it by the glassful when I was a kid. So I figured, it must taste good, right? So one day I poured myself a big old glassful expecting some sort of a treat like drinking cream or chocolate milk or something, haha, well that my friend was the first time I had milk coming out of my nose, ooh grosse right, haha! Not for me, on its own, that is for sure. It tastes almost sour to me. I guess it is like yogurt, something you acquire a taste for or you don't! But bake with it, well you just cannot beat it!
Hugs Squirrelly
tea biscuts squirlley that sounds yummy........would you like to share your recipe.
I think im really hungry now..... because Im still on that dumb low iodine diet and am craving bread like crazy.......well only two more weeks to go....
tea biscuts squirlley that sounds yummy........would you like to share your recipe.
I think im really hungry now..... because Im still on that dumb low iodine diet and am craving bread like crazy.......well only two more weeks to go....
Sure kiddo, here it is you poor thing, but unfortunately likely not what you should have because you need to put salt in it!
Pre-heat oven to 425F.
Sift together:
2 cups all-purpose flour
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
Then, using a pastry blender or two knives, cut into the flour mixture finely,
1/2 cup Crisco shortening
Add, 1 cup buttermilk.
Stir with a fork, just until it makes a soft dough. Turn out the dough onto a lightly floured surface and knead gently 8-10 times.
Roll or pat to desired thickness, biscuits will double in height once baked,. Cut with a floured 1 3/4 inch cookie cutter. Place on an ungreased baking sheet, close together if you want soft-sided buscuits or 1 inch apart for crustier sided buscuits. Bake in your 425F pre-heated oven for about 12-15 minutes. You will get about 20 biscuits after sticking the scraps back together and re-cutting biscuits.
A nice variation I came up with is to add 3/4 cup of grated sharp cheddar cheese and 1 clove of garlic minced, before you stir the milk in, they come out tasting rather like the little biscuits from Red Lobster, yummy!
Hugs Squirrelly Cakes
thanks sounds great !!!!
yeah its definatley not ok for now.....but Im gonna go town after all is said and done!!
Im already plotting my meals.......
thanks sounds great !!!!
yeah its definatley not ok for now.....but Im gonna go town after all is said and done!!
Im already plotting my meals.......
Heehee, I would be too kiddo! Happy plotting!
Hugs SQuirrelly
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