Replace 1
cup buttermilk with one of the following: 1 cup soy milk + 1 tablespoon lemon juice or 1 tablespoon white vinegar (Let stand until slightly thickened.)
Not exact matches
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
3 tablespoons
buttermilk (this is important; it helps
with the airiness) 3 tablespoons vanilla brown rice protein pow (I used Growing Naturals protein pow) 4 tablespoons Cinnamon roll flavored whey protein powder (could sub
with vanilla whey) 6 egg whites 1/3
cup almond milk (could sub
with any milk) 6 tablespoons amaranth flour (again, feel free to sub this
with oat flour, ground oats, quinoa flakes, or almond butter) 1/2 tablespoon baking powder 2 tablespoons cinnamon 1 teaspoon vanilla essence
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.
vanilla extract 1
cup buttermilk 1 to 1 1/2
cup frozen blackberries (even when my berries are fresh I freeze them to work better in my dough) 1/2
cup white chocolate chips Glaze: 1/2 to 3/4
cup powdered sugar 2 T. blackberry puree or can use lemon juice, milk or water Here is a link to my blueberry scones
with photos of how I knead in the berries
Into a liquid measuring
cup break the egg, add enough of the
buttermilk to measure a total of 1/2
cup, and beat the mixture
with a fork.
Or the old standby «fake
buttermilk» of placing 1T white vinegar and topping
with milk to get a total of 1
cup.
Breakfast: Spring In A
Cup Lunch: Cheezy Roasted Vegetable Qinoa Snack: Pumpkin Pie Gummies Dinner: Creamy Fish Chowder
with Fluffy
Buttermilk Biscuits
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.
In measuring
cup, whisk
buttermilk with egg and vanilla; pour over flour mixture.
You can substitute
buttermilk with sour milk.Measure 2 tablespoons of lemon juice and add milk to make 1
cup.
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.
Add the eggs and baking soda to the two -
cup measure
with the almond «
buttermilk» and beat
with a fork.
* If you don't have
buttermilk, add 1 teaspoon vinegar to a liquid measure
cup and fill
with milk to the 1/3
cup line.
Lemon - poppy seed cake
with vanilla - cream cheese frosting slightly adapted from Sky High: Irresistible Triple - Layer Cakes Cake: 3
cups (420g) cake flour * 2
cups (400g) caster sugar 4 1/2 teaspoons baking powder 1/2 teaspoon salt 3 tablespoons poppy seeds 1
cup (2 sticks / 226g) unsalted butter, room temperature, coarsely chopped grated zest and juice of 1 large lemon 1 1/4
cups (300 ml)
buttermilk 5 egg whites 1/3
cup (80 ml) water Vanilla cream cheese frosting: 2 vanilla beans 5
cups (700g) confectioners» sugar, sifted 224g (8oz) cream cheese, room temperature 1
cup (226g / 2 sticks) unsalted butter, room temperature 1 tablespoon vanilla extract Preheat the oven to 180 °C / 350 °F.
* coconut milk
buttermilk - Put 1 tbsp vinegar or lemon juice in a 1
cup measuring
cup and fill the rest of the way
with coconut milk.
I mashed 2 lbs of potatoes,
with 1/3
cup buttermilk, 2 tbs butter & 1/2 tsp Kosher salt.
Bittersweet Pecan Oat Double Chocolate
Buttermilk Muffins Yields: 12 - 14 standard size muffins Ingredients: 1/2 cup unsalted butter, softened 3/4 cup sugar 1/3 cup cocoa powder 1/4 cup dark cocoa powder 2 eggs 2 tsp pure vanilla extract 1 & 1/4 cups buttermilk 1 cup all purpose flour 2 tsp baking powder 1/2 tsp salt 1 cup semi-sweet chocolate chips Directions: Preheat oven to 400 degrees and line standard muffin tin with pap
Buttermilk Muffins Yields: 12 - 14 standard size muffins Ingredients: 1/2
cup unsalted butter, softened 3/4
cup sugar 1/3
cup cocoa powder 1/4
cup dark cocoa powder 2 eggs 2 tsp pure vanilla extract 1 & 1/4
cups buttermilk 1 cup all purpose flour 2 tsp baking powder 1/2 tsp salt 1 cup semi-sweet chocolate chips Directions: Preheat oven to 400 degrees and line standard muffin tin with pap
buttermilk 1
cup all purpose flour 2 tsp baking powder 1/2 tsp salt 1
cup semi-sweet chocolate chips Directions: Preheat oven to 400 degrees and line standard muffin tin
with paper liners.
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
Instead of
buttermilk, whisk 3/4
cup yogurt
with enough water to get 3
cups of liquid and use that instead.
* 1/4
cup of milk
with 1 teaspoon of lemon juice or white vinegar can be substituted for
buttermilk.
Wet ingredients 160 ml / 2/3
cup buttermilk or plant yogurt 80 ml / 1/3
cup olive oil or butter 2 ripe bananas, mashed 5 fresh dates, mashed 3 large eggs (or 3 tbsp chia seeds mixed
with 9 tbsp water)
I really wanted a sourdough taste so I started
with 1/4
cup buttermilk and added the water to equal 1-1/2
cups.
To make your «
buttermilk», mix 1 1/2 tablespoons of apple cider vinegar
with 1 1/2
cups of any milk you tolerate.
Hi, sorry but small correction - you need a total of 1 1/2
cups of
buttermilk, so if you have already made 1
cup, just add another mix of 1/2
cup milk stirred together
with 2 teaspoons of vinegar or lemon juice.
Yes, you can create a
buttermilk substitute
with 1 scant
cup milk (whole, 2 %, or heavy cream) and 1 tablespoon lemon juice or white vinegar.
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.
* homemade
buttermilk: place 1 tablespoon lemon juice in a 240ml - capacity measuring
cup and complete
with whole milk.
1
cup buttermilk or 3/4
cup + 3 table - spoons milk of choice mixed
with 1 tablespoon distilled white vinegar
Matcha Bread Star
with a Sweet Black Sesame Filling and a Ginger Glaze Dough ingredients: 1 tbsp active dry yeast 1
cup vegan
buttermilk, lukewarm * 3 1/4
cups all purpose flour 3 tbsp coconut sugar (you can use cane) 1/2 tsp baking soda 3 - 4 tsp matcha, depending on how intense you want the colour to be Pinch of pink himalayan sea salt (orrr just salt) 3 tbsp aquafaba 1/4
cup coconut oil ** 1
cup crystallised ginger, finely chopped (optional)
* Vegan
buttermilk: Add 1 tbsp of lemon juice or vinegar to 1
cup and fill it up to the top
with a plant milk.
Stir into dry ingredients along
with oil and remaining 1/4
cup buttermilk.
Ingredients For the avocado ranch: 1 ripe California Avocado, peel and pitted, cubed 1/2
cup well - shaken
buttermilk 1 garlic clove, grated or minced 1 scallion, chopped 2 tablespoons finely chopped chives 1 1/2 tablespoons finely chopped dill 1 1/2 tablespoons finely chopped parsley Juice of 1/2 lemon 1/2 teaspoon honey Kosher salt Freshly ground black pepper For the sandwich: 4 tablespoons Frank's Hot Sauce 2 tablespoons unsalted butter 5 ounces high - quality turkey slices, diced Fixings: Brioche bun *, tomato, lettuce, dill pickle slices, crispy bacon, Pepper Jack cheese Instructions To make the ranch, place avocado,
buttermilk, garlic, scallion, chives, dill, parsley, lemon and honey in a small food processor
with a couple pinches of salt and a 1/4 teaspoon black pepper.
Add rehydrated oats and stir until combined (if using old - fashioned oats, add them along
with 1
cup buttermilk).
1
cup buttermilk 2 tablespoons honey 3 - 4 tablespoons mustard (I used a Guinnes Mustard I still have in my fridge and love to use
with steaks) some salt and pepper a little bit of balsamic vinegar
* If you don't have
buttermilk, add 2 teaspoons of vinegar to a liquid measuring
cup and fill to the 3/4
cup line
with cow's milk.
Strawberry - Lemon -
Buttermilk Icebox Pie
with Baked Gingersnap Crust: Prepare Lemon -
Buttermilk Icebox Pie as directed, substituting baked Gingersnap Crust for Graham Cracker Crust and whisking 1/2
cup strawberry jam into condensed milk mixture.
Mango - Lemon -
Buttermilk Icebox Pie
with Baked Saltine Cracker Crust: Bring 1/2
cup water to a boil over medium - high heat in a saucepan.
1
Cup All - purpose Flour 1
Cup Whole Wheat Pastry Flour 1/2
Cup Sugar 1 Teaspoon Baking Powder 1/2 Teaspoon Baking Soda 1/2 Teaspoon Salt 1/4
Cup Organic Virgin Coconut Oil 1 1/4 Cups Low - fat
Buttermilk 1 Large Egg 1/2 Teaspoon Fiori di Sicilia Extract (or 1/2 Teaspoon Lemon Extract) 1 Tablespoon Grated Lemon Zest 1
Cup Fresh or Frozen Blueberries Topping: 1/3
Cup Sugar Rubbed
With 1 Teaspoon Grated Lemon Zest
If you don't have
buttermilk on hand for the dumplings, you could thin 1/2
cup sour cream
with 1/4
cup milk.
Next create «
buttermilk» by placing 1 teaspoon of vinegar into a 3/4
cup measurer and then filling the measuring
cup the rest of the way
with the non-dairy milk.
Add the wet indregients (start
with 1/2
cup buttermilk) and stir well.
I was a bit short
with the fed sourdough so used 1/2
cup buttermilk to make up the difference.
I didn't have
buttermilk on hand, so I used 3/4
cup sour cream thinned
with 1/4
cup water.
for the
buttermilk, add 1 tsp of lemon juice to a measuring
cup, then top off
with almond milk to equal one
cup (or dairy free milk of your choice)... for your butter; substitute coconut oil or Earth Balance buttery sticks.
I like it best
with butter, milk and eggs but I have at times substituted: 2
cups almond milk
with a tbsp of vinegar for the
buttermilk Flax Meal
with water for the eggs 1/2 C Coconut Oil + 1/2 C Vegetable Shortening for the butter.
I saw this recipe about twenty minutes ago, and as it turns out, I had * exactly * 1 3/4
cups of
buttermilk sitting in my fridge -
with 14 January as the expiry date.
Buttermilk Glaze - In a large bowl whisk together 1 1/2 cups organic powdered sugar (make your own in blender or processor: blend 1 cup organic sugar with 2 tablespoons arrowroot until powdery fine), 3 tablespoons organic whole buttermilk, and 1/8 teaspoon
Buttermilk Glaze - In a large bowl whisk together 1 1/2
cups organic powdered sugar (make your own in blender or processor: blend 1
cup organic sugar
with 2 tablespoons arrowroot until powdery fine), 3 tablespoons organic whole
buttermilk, and 1/8 teaspoon
buttermilk, and 1/8 teaspoon sea salt.
So when adding the
buttermilk, start
with 1/3
cup (80 ml / grams) and mix the dough.