vanilla extract3 eggs 2/3
cup buttermilk FOR THE FILLING AND GLAZE1 cup sugar 1/4 cup cornstarch 1/2 tsp.
Alternately, you can add 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and let it it sit until curdled, about 10 minutes (note: you only need 3/4
cup buttermilk for this recipe).
For a simple variation, substitute 2/3
cup buttermilk for the soy milk and lemon juice.
Not exact matches
What you need to do is add half a
cup of
buttermilk (instead of one egg) and follow the same directions as you did
for baking regular cakes.
for the cupcakes: 1 box (18.25 oz) yellow cake mix 1/2
cup buttermilk 1/2
cup molasses 1/3
cup vegetable oil 4 large eggs 1-1/2 tsp ground ginger 1/2 tsp cinnamon 1/4 tsp nutmeg
Here's my revamp: 2 tbsp unsalted butter, cubed, at room temperature 1 tsp bacon fat 2 tbsp sugar 1 1/2 tsp kosher salt - 3 eggs - 1/2
cup canola oil 3 tbsp maple syrup 1
cup buttermilk - 3/4
cup all - purpose flour 3/4
cup cornmeal 1/4
cup rye flour 1 1/2 tbsp baking powder - 1/2
cup diced cheddar or Pepper Jack 4 tbsp grated Parmesan 11 slices cooked bacon, coarsely chopped 1/4
cup fresh chives and / or parsley, finely chopped - 1/4
cup grated cheddar or Pepper Jack 2 tbsp grated Parmesan -(Optional) chopped rosemary,
for garnish Preheat oven to 400 ° with rack near top.
1
cup whole wheat flour 1
cup all - purpose flour 1 tsp baking powder 1/2 tsp baking soda 1 tsp salt 2 large eggs 1/2
cup buttermilk 1/2
cup milk 2/3
cup reduced apple cider (start with 4
cups of apple cider) 4 tbsps butter, melted vegetable oil or butter
for frying 3 tbsps sugar 1 1/2 tbsps ground cinnamon extra reduced apple cider to serve with the pancakes
Cream room temperature butter and brown sugar together
for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and
buttermilk until just incorporated — don't overmix at this point
for the tenderest cake / By hand gently stir in 2 — 3
cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º
for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.
3/4
cup (1 1/2 sticks) unsalted butter, room temperature, plus more
for pan and parchment 2 1/3
cups cake flour, plus more
for pan 2 1/2
cups (10 ounces) fresh cherries, pitted and halved 1/4
cup plus 1 1/3
cups sugar 1 1/2 teaspoons baking powder 3/4 teaspoon salt 1/2 teaspoon baking soda 3 large eggs, room temperature 2 teaspoons almond extract 1 1/2 teaspoons finely grated lemon zest 1
cup well - shaken
buttermilk Powdered sugar 1/4
cup sliced almonds, toasted
For buttermilk — Pour 1.5
cup of milk into a bowl.
What surprises me the most is that, this recipe uses 1 and 1/4
cup of liquid (sugar water +
buttermilk) and still the batter turned thick
for you?
FOR THE BISCUIT CRUST 1 1/3
cups all - purpose flour 1 1/2 teaspoons double - acting baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 4 tablespoons cold unsalted butter, cut into bits 1/3
cup grated sharp Cheddar 1 large egg 1/3
cup buttermilk
for the cake 4 tbsp (1/2 stick) unsalted butter, room temperature 1/3
cup vegetable shortening 1 1/4
cups granulated sugar 3 tbsp light brown sugar, packed 3 eggs 1/2
cup buttermilk 1/3
cup grapeseed oil 2 tsp clear vanilla extract 2
cups cake flour 1 1/2 tsp baking powder 3/4 tsp salt 1/4
cup + 2 tbsp white sprinkles, separated
For the Cake 1 1/4
cups all - purpose flour 2/3
cup Dutch - process cocoa powder (or Hershey's special dark) 1 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 3/4
cup unsalted butter 1 1/2
cups sugar 1 teaspoon vanilla 3 large eggs, room temperature 1 1/4
cups buttermilk
for the cornbread layer Adapted from Life Made Simple Bakes 1 stick (8 tbsp) unsalted butter, melted 1/2
cup granulated sugar 1/4
cup honey 2 large eggs, room temperature 1
cup buttermilk, room temperature 1
cup all purpose flour 1
cup cornmeal (I used Bob's Red Mill medium grind cornmeal, which gave the cornbread a great gritty texture) 1/2 tsp salt 1/2 tsp baking soda
2
cups ap flour 2 tablespoons baking powder 1/2 teaspoon salt 6 tablespoons butter cut into small pieces, I like to use Kerry Gold
for scones 3/4
cup buttermilk 1/4
cup grated Parmesan cheese 1/4 teaspoon fresh cracked black pepper, more or less upon your taste - buds
Okay, I know it doesn't sound possible, but the Waffle of Insane Greatness is even Insanely Greater with a
cup of cream subbed
for the milk /
buttermilk.
ingredients:
for the cupcakes: 95 grams (3/4
cup) all - purpose flour 150 grams (3/4
cup) superfine sugar 60 grams (1/2
cup) dark Dutch - process cocoa powder 1 teaspoon espresso powder 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 120 grams (1/2
cup)
buttermilk, room temperature 80 grams (1/3
cup) coffee, hot 42 grams (3 tablespoons) vegetable oil 1 egg
3/4
cup flour 3 tablespoons garlic powder 2 teaspoons cayenne pepper 1 teaspoon salt 1/2 teaspoon black pepper 1 pork tenderloin, thinly sliced into medallions 1/4
cup extra virgin olive oil 1
cup chicken broth 1/2
cup buttermilk 1 package (8 ounce) sliced mushrooms 2 yellow onions, sliced chopped fresh parsley,
for garnish
To 2 1/2
cups of milk add 2 tablespoons lemon juice (or white vinegar) let stand
for five minutes and then use as normal
buttermilk.
1 1/2
cups all - purpose flour 2 tablespoons cornstarch 1/4 teaspoon ground cinnamon 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 1/2
cup (1 stick) unsalted butter, softened to room temperature 1/2
cup dark brown sugar 1/2
cup granulated sugar 2 large eggs, room temperature 2 teaspoons pure vanilla extract 1/4 teaspoon almond extract 1
cup buttermilk, room temperature 4 - 6 plums, * halved and pitted (I used empress plums) 1/4 -1 / 3
cup confectioner's sugar,
for topping
1/2
cup (1 stick) unsalted butter plus more
for pan 3/4
cup all - purpose flour plus more
for pan 1/2
cup golden raisins 3/4
cup whole wheat flour 1 tsp baking soda 1 tsp kosher salt 1 tsp ground cinnamon 2 large persimmons 1/3
cup buttermilk 2 tbsp finely grated orange zest 1/2 sugar
cup sugar 2 large eggs
ingredients:
for the cake: 113 grams (8 tablespoons) butter, softened 30 grams cocoa powder 333 grams (1 1/2
cup plus 1/3
cup) sugar 3/4 teaspoon kosher salt 2 eggs 2 teaspoons red gel food coloring 2 teaspoons vanilla extract 240 grams (1 3/4
cups) flour 240 mL (1
cup)
buttermilk 1 teaspoon vinegar 1 teaspoon baking soda
Well, I didn't research it a whole lot to find out what is the «real» way to make it BUT what I did was use about 6oz of cultured
buttermilk from the store and added it to 3
cups of raw milk that was souring anyway and let it set out on the counter
for 24 hours in an airtight container.
I used the 1/3
cup sugar suggested, half
cup blue cornmeal (cooked this) plus yellow, unsweetened soy milk, like 7 / 8
cup buttermilk for sour cream (made with both milk and soy milk), gf + whole wheat flour, and half butter / half canola.
salt 2 eggs 1/2
cup unsweetened applesauce 1/3
cup sugar (the original recipe calls
for 2/3
cup but I found 1/3
cup to be plenty sweet) 1/2
cup buttermilk zest and juice of 1 lemon 1
cup zucchini, grated
1
cup all purpose flour 1
cup whole wheat flour 2 tbsp granulated sugar 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1/4 tsp cinnamon 2-1/4
cups buttermilk * 1/4
cup sour cream 2 eggs 3 tbsp unsalted butter, melted and cooled slightly 1/2
cup mini chocolate chips 1 - 2 tsp vegetable oil
for greasing pan
for the filling: 120 grams (1/2
cup) cream of coconut 100 grams (1/2
cup) granulated sugar 100 grams (1/2
cup) brown sugar heaping 1/2 teaspoon kosher salt 3 eggs 2 egg yolks 30 grams (2 tablespoons) coconut oil 85 grams (6 tablespoons) butter 2 tablespoons desiccated coconut 1 tablespoon cornmeal scant
cup (approximately 225 mL, or 7/8
cup)
buttermilk, well - shaken
For the cake: 1/3
cup butter (room temperature) 1/4
cup kefir or
buttermilk 1
cup sugar 2 large eggs 3 medium overripe bananas (pureed) 1/2
cup pecans -(toasted and cut into small pieces) 1/3
cup golden raisins 1 1/2
cups flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon vanilla
Hello, I make okra fritters just like the one
for squash fritters; however, I add 1/4
cup of
buttermilk in my okra fritters and they are delicious.
For the Pancakes 2 eggs, separated 2 cups buttermilk 4 Tbsp melted butter 2 cups Instant Pancake Mix, recipe above 1 stick butter, for greasing the pan 2 cups fresh blueberries, optio
For the Pancakes 2 eggs, separated 2
cups buttermilk 4 Tbsp melted butter 2
cups Instant Pancake Mix, recipe above 1 stick butter,
for greasing the pan 2 cups fresh blueberries, optio
for greasing the pan 2
cups fresh blueberries, optional
Let's not even get into how many I have already consumed Let's start baking... Peppermint Red Velvet Whoopie Pies Yields: 18 - 3 ″ whoopie pies
For The Cake Part Ingredients: 1 cup vegetable oil 1 cup granulated sugar 2 eggs, must be room temperature 1 tsp vinegar 1/4 cup cocoa powder 1/4 cup liquid red food color 1 tsp pure vanilla extract 1/2 cup buttermilk, must be room temperature 1 cup all purpose flour 1 tsp baking soda 1 tsp salt 1 1/2 cups of peppermint baking chips (found in the baking isle) Plus one full bag of peppermint baking chips for garnish Directions:
For The Cake Part Ingredients: 1
cup vegetable oil 1
cup granulated sugar 2 eggs, must be room temperature 1 tsp vinegar 1/4
cup cocoa powder 1/4
cup liquid red food color 1 tsp pure vanilla extract 1/2
cup buttermilk, must be room temperature 1
cup all purpose flour 1 tsp baking soda 1 tsp salt 1 1/2
cups of peppermint baking chips (found in the baking isle) Plus one full bag of peppermint baking chips
for garnish Directions:
for garnish Directions: 1.
ingredients:
for the matcha cake: 225 grams (1
cup) unsalted butter 400 grams (2
cups) granulated sugar 1/2 teaspoon kosher salt 4 eggs 2 egg yolks 300 grams (1 1/4
cups)
buttermilk (or milk with 2 teaspoons vinegar) 360 grams (3
cups) flour 1 tablespoon plus 1/2 teaspoon baking powder 2 tablespoons matcha powder
For the Chocolate Cake: 1 1/2
cups all - purpose flour 1 1/2
cups granulated sugar 3/4
cup cocoa powder (regular or Dutch - processed) 1 1/2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon salt 2 large eggs 1/4
cup vegetable oil 3/4
cup buttermilk 2 teaspoons vanilla extract 3/4
cup very hot water
* 1/4
cup of milk with 1 teaspoon of lemon juice or white vinegar can be substituted
for buttermilk.
Cookie Butter Lover's Stuffed Cupcakes Yields: 24 standard size cupcakes
For The Cake Ingredients: 1 cup packed brown sugar 1/2 cup vegetable oil 1/2 cup instant vanilla pudding (1 box) 2 eggs 1 tbsp cinnamon 1 tsp pure vanilla extract 1/3 cup Biscoff * cookie spread 1 1/4 cups buttermilk 1 1/2 cups all purpose flour (no presifting, just measure out of bag) 1 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt FOR THESE CUPCAKES YOU WILL NEED 2 JARS OF BISCOFF COOKIE SPREAD AND 12 WHOLE BISCOFF COOKIES (FOR THE GARNISH) Directions:
For The Cake Ingredients: 1
cup packed brown sugar 1/2
cup vegetable oil 1/2
cup instant vanilla pudding (1 box) 2 eggs 1 tbsp cinnamon 1 tsp pure vanilla extract 1/3
cup Biscoff * cookie spread 1 1/4
cups buttermilk 1 1/2
cups all purpose flour (no presifting, just measure out of bag) 1 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt
FOR THESE CUPCAKES YOU WILL NEED 2 JARS OF BISCOFF COOKIE SPREAD AND 12 WHOLE BISCOFF COOKIES (FOR THE GARNISH) Directions:
FOR THESE CUPCAKES YOU WILL NEED 2 JARS OF BISCOFF COOKIE SPREAD AND 12 WHOLE BISCOFF COOKIES (
FOR THE GARNISH) Directions:
FOR THE GARNISH) Directions: 1.
ingredients:
for the cake: 90 grams (3/4
cup) cocoa powder 300 grams (1 1/2
cups) granulated sugar 56 grams (1/4
cup) vegetable oil 180 grams (3/4
cup)
buttermilk 180 grams (3/4
cup) hot coffee 1 teaspoon salt 2 eggs 2 teaspoons vanilla extract 180 grams (1 1/2
cups) AP flour 1 1/2 teaspoons baking soda 1 teaspoon baking powder
1
cup heavy whipping cream (at least 35 %) 2 tablespoons
buttermilk 1 1/4
cups flour 5
cups whole milk 3/4 teaspoon salt Sugar,
for serving Cinnamon,
for serving Melted butter,
for serving (optional)
2
cups all purpose flour 3/4
cup granulated sugar 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cinnamon 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 12 ounces fresh or frozen (not thawed) blueberries 1
cup buttermilk 1 large egg + 1 large egg yolk, room temperature 1 teaspoon pure vanilla extract 2 tablespoons neutral - flavored oil (I used canola) 2 tablespoons unsalted butter, melted 2 tablespoon coarse sugar (like turbinado),
for sprinkling
Make your own substitution
for buttermilk the following way: Add either 1 tablespoon of lemon juice OR 1 tablespoon of white vinegar to measuring
cup.
ingredients CHRISTMAS HAM: 1 7 - 9 pound smoked boneless ham 1
cup molasses 2 oranges (1 zested, both juiced) 3 tablespoons Dijon mustard (divided) FLAKY
BUTTERMILK BISCUITS: nonstick cooking spray 1 sweet potato (peeled, grated) 2 and 1/2 cups all - purpose flour (plus more for dusting) 1 tablespoon baking powder 1 and 1/2 teaspoons Kosher salt 1/2 teaspoon baking soda 1 teaspoon honey 2 tablespoons vegetable shortening 8 tablespoons unsalted butter (cold, cut into 1 / 2 - inch cubes) 1 and 1/4 cups lowfat buttermilk (cold) HONEY BUTTER: 6 tablespoons unsalted butter (softened) 6 tablespoons honey 1/2 teaspoon K
BUTTERMILK BISCUITS: nonstick cooking spray 1 sweet potato (peeled, grated) 2 and 1/2
cups all - purpose flour (plus more
for dusting) 1 tablespoon baking powder 1 and 1/2 teaspoons Kosher salt 1/2 teaspoon baking soda 1 teaspoon honey 2 tablespoons vegetable shortening 8 tablespoons unsalted butter (cold, cut into 1 / 2 - inch cubes) 1 and 1/4
cups lowfat
buttermilk (cold) HONEY BUTTER: 6 tablespoons unsalted butter (softened) 6 tablespoons honey 1/2 teaspoon K
buttermilk (cold) HONEY BUTTER: 6 tablespoons unsalted butter (softened) 6 tablespoons honey 1/2 teaspoon Kosher salt
2-1/2
cups all - purpose flour plus more
for worksurface 4 teaspoons baking powder 1 tablespoon black pepper 1 teaspoon kosher salt 10 tablespoons butter, cold, cut into cubes plus more
for brushing 1-1/4
cups buttermilk
ingredients ORANGE CURD: 1 whole orange (zest only) 1/2
cup orange juice (freshly squeezed) 1/4
cup lemon juice (freshly squeezed) 6 tablespoons unsalted butter 1
cup granulated sugar 3 large egg yolks 2 large eggs GINGERBREAD CAKE: 4 tablespoons unsalted butter (softened, plus more
for greasing) 1 1/2
cups cake flour (sifted) 1/2
cup cocoa powder (sifted) 1 1/3
cups dark brown sugar (packed) 1 tablespoon baking powder 1 teaspoon Kosher salt 2 teaspoons ground cinnamon 2 teaspoons ground ginger 2 teaspoons nutmeg (freshly grated) 1/2 teaspoon ground cloves 3 large eggs (room temperature) 2 large egg yolks (room temperature) 2/3
cup molasses 2 teaspoons vanilla extract 1/3
cup hot water 1/2
cup buttermilk 1/3
cup canola oil 8 ounces cream cheese (softened)
Just stir 1 tbsp of lemon juice into 1
cup of milk, it will begin to thicken almost immediately, leave
for 10 minutes and use instead
buttermilk
I substituted
buttermilk for 1
cup whole milk and 1 tablespoon white vinegar (saw this in the comments), and the chicken turned out tremendously!
Garlic Mozzarella Cheeses Bombs Recipe: Nadia NatashaImage: Nadia NatashaCooking Time: 45 Minutes Ingredients: Mozzarella cheeses (1 inches cube) 12 pices Flour 1 1/2
cup Garlic paste 1 tsp Sugar 2 tsp Salt 1/4 tsp
Buttermilk 1
cup Melted butter 1/2
cup For Garnishing: Butter 2 tsp Chopped garlic 1 tsp -LSB-...]
Buttermilk Biscuit Recipe Ingredients: 4 cups ALL PURPOSE FLOUR 1 Tbsp BAKING POWDER 1 tsp BAKING SODA 1 tsp SALT 1 Tbsp SUGAR 1 cup BUTTER (diced, chilled) 1 1/2 cups BUTTERMILK (chilled)(plus buttermilk for brushing bis
Buttermilk Biscuit Recipe Ingredients: 4 cups ALL PURPOSE FLOUR 1 Tbsp BAKING POWDER 1 tsp BAKING SODA 1 tsp SALT 1 Tbsp SUGAR 1 cup BUTTER (diced, chilled) 1 1/2 cups BUTTERMILK (chilled)(plus buttermilk for brushing bis
Buttermilk Biscuit Recipe Ingredients: 4
cups ALL PURPOSE FLOUR 1 Tbsp BAKING POWDER 1 tsp BAKING SODA 1 tsp SALT 1 Tbsp SUGAR 1
cup BUTTER (diced, chilled) 1 1/2
cups BUTTERMILK (chilled)(plus buttermilk for brushing bis
BUTTERMILK (chilled)(plus buttermilk for brushing bis
BUTTERMILK (chilled)(plus
buttermilk for brushing bis
buttermilk for brushing bis
buttermilk for brushing biscuit tops)
:D Banana, hazelnut and cinnamon cakes from the always delicious and foolproof Modern Classics Book 2 1/2
cup + 2 tablespoons (140g) unsalted butter, room temperature 1/2
cup + 1 tablespoon (112g) superfine sugar 1 egg 1 1/2
cups (210g) all purpose flour 3/4 teaspoon baking powder pinch of salt 1/2
cup (50g) hazelnut meal (finely ground hazelnuts) 1/3
cup (80 ml)
buttermilk * 1/2 teaspoon ground cinnamon 1 - 2 bananas, sliced melted butter
for brushing demerara sugar
for sprinkling Preheat the oven to 180 °C / 350 °F.
Pineapple coconut cakes with pineapple syrup from Australian Gourmet Traveller Cakes: 65g unsalted butter, softened 75g caster sugar 1 egg 90 ml
buttermilk 3/4
cup + 1/2 tablespoon (110g) self - rising flour 1/3
cup (30g) unsweetened desiccated coconut 1/4
cup (25g) sweetened shredded coconut 40g pineapple, finely diced Pineapple syrup: * 350g pineapple, coarsely chopped 130g caster sugar 3 small limes, juice only 50 ml white rum
For pineapple syrup, combine pineapple, sugar, lime juice and 1/2
cup (120 ml) water in a saucepan and stir over medium - high heat until sugar dissolves.
Silver poppy seed cake trifle from Baking
for All Occasions, presentation inspired by Nigella's lemon - raspberry plate trifle Cake: 2 1/4
cups (315g) cake flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4
cup (60 ml) whole milk 1/2 vanilla bean, split lengthwise 1/2
cup (60 ml) well shaken
buttermilk 1/4
cup poppy seeds 1 tablespoon fresh lemon juice 200g unsalted butter, room temperature 1 1/2
cups (300g) granulated sugar 4 large (120 ml) egg whites, lightly beaten To serve: 1
cup heavy cream, whipped 1
cup fresh strawberries, hulled and sliced lengthwise 3 tablespoons sliced almonds, lightly toasted Center a rack in the oven and preheat to 180 °C / 350 °F.