Another option is to
use buttermilk powder which can be found in some grocery stores or in specialty food stores.
I made these using the chocolate wafers for the centers and had to
use buttermilk powder in place of the buttermilk / yogurt / sour cream.
I didn't
use buttermilk powder, for example, as the recipe suggests, I just used buttermilk.
Not exact matches
They taste great, they are quick and easy to make, and they
use inexpensive everyday ingredients - flour, sugar, baking
powder and soda, salt, eggs,
buttermilk and butter.
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
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
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
They say that when making red velvet cake or cupcakes in old - fashioned way
using raw cacao
powder, it's the acid in the
buttermilk which makes the cacao turn red while baking.
Muffins Non-stick cooking or baking spray, I
used Baker's Joy 2 cups fresh blueberries (about 10 ounces), picked over 1 1/8 cups sugar (8 ounces) plus 1 tsp 2 1/2 cups unbleached all - purpose flour (12 1/2 ounces) 2 1/2 tsp baking
powder 1 tsp table salt 2 large eggs 4 Tbsp (1/2 stick) unsalted butter, melted and cooled slightly 1/4 cup vegetable oil 1 cup
buttermilk 1 1/2 tsp vanilla extract
Cake: 1 3/4 cups all purpose flour 3/4 cup natural unsweetened cocoa
powder (not Dutch Process) 1 cup granulated sugar 3/4 cup light or dark brown sugar 1 teaspoon baking
powder 2 teaspoons baking soda 1 teaspoon Kosher or sea salt 1/2 cup neutral - flavored oil (I
use canola) 2 large eggs, room temperature 2 teaspoons pure vanilla extract 1 cup
buttermilk (low fat is fine) * 1 cup strong, hot coffee (decaf is fine)
Can I
use ordinary
powdered milk instead of the
buttermilk.
I think the trick to replicating the Ranch packets is
using powdered buttermilk.
Hi Mia, I'm not sure if the
buttermilk would have any affect on the final product; usually it is
used along with baking soda, not baking
powder.
If you decide to make your pancakes without
buttermilk and the other acidic ingredients
use 2 teaspoons of baking
powder instead.
1 1/2 cups AP flour or Gluten Free flour blend (we
used Pamela's GF Artisan Blend) 3/4 teaspoon baking
powder 3/4 teaspoon baking soda 1/2 teaspoon salt 6 tablespoons unsalted butter, softened 3/4 cup granulated sugar, plus 1 tablespoon 1 large egg 2/3 cup
buttermilk 2 teaspoons vanilla extract 3 teaspoons grated lemon zest, divided (orange is ok if you prefer) 1/2 cup each raspberries and blueberries
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
1/2 cup mild goat cheese at room temperature (I
use Laura Chenel's Chevre) 1/2 cup sour cream 1/2 cup mayonnaise 1/2 cup
buttermilk 1 large clove garlic, pressed 1 tablespoon basil or tarragon, minced 2 tablespoons Italian parsley, minced 2 tablespoons chives, 1 / 8 - inch slices 1/2 tablespoon thyme, minced 1/2 teaspoon chili
powder 1/4 teaspoon aji molido chile flakes, optional 1 tablespoon lime juice 1 tablespoon olive oil 1 1/2 teaspoon kosher salt 1/4 teaspoon ground black pepper
Our dried
buttermilk powder is ideal for baking; simply
use 1 part
powder to 4 parts water.
250 ml Murphy's Irish Stout 250g butter (I always
use salted) 75g cocoa
powder 400g caster sugar 145 ml
Buttermilk 2 large eggs 1 tablespoon vanilla extract 275g plain flour 2 tsp bicarbonate of soda 0.5 tsp baking
powder
2 cups self rising flour 1 tsp baking
powder 1 tsp sugar 1/3 cup crisco [I
used butter flavor] 3/4 cup grated cheddar cheese 1 cup
buttermilk
1 1/2 cups whole wheat pastry flour 1 cup cake and pastry flour 1 tablespoon baking
powder 1/2 cup light brown sugar 1/2 teaspoon salt 2 large eggs 1 cup
buttermilk 1/4 cup butter, melted and cooled slightly zest of 2 lemons 1 cup of berries (I
used strawberries) 3 tablespoons large grain raw sugar 1 teaspoon large grain salt (I
used Kosher salt)
Ingredients for Yeasted
Buttermilk Dinner Rolls: 3 cups bread flour (we used King Arthur Unbleached Bread Flour) 3 Tablespoons granulated sugar 1 Tablespoon dried buttermilk powder 1 Tablespoon dried egg whites 1 teaspoon salt 2-1/2 teaspoons active dry yeast (or bread machine yeast) 3 Tablespoons unsalted butter 1 cup
Buttermilk Dinner Rolls: 3 cups bread flour (we
used King Arthur Unbleached Bread Flour) 3 Tablespoons granulated sugar 1 Tablespoon dried
buttermilk powder 1 Tablespoon dried egg whites 1 teaspoon salt 2-1/2 teaspoons active dry yeast (or bread machine yeast) 3 Tablespoons unsalted butter 1 cup
buttermilk powder 1 Tablespoon dried egg whites 1 teaspoon salt 2-1/2 teaspoons active dry yeast (or bread machine yeast) 3 Tablespoons unsalted butter 1 cup warm water
1 1/2 cups yellow cornmeal (I
use Albers) 1/2 cup AP flour 1/4 cup sugar 1/2 teaspoon baking
powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1 egg beaten 1 1/2 cups
buttermilk 1/2 cup salted butter melted in a small bowl, cooled slightly 1/4 cup salted butter melted in a 2nd small bowl
1 Cup White Farro Flour 1 Cup Whole Grain Farro Flour 1 Cup Coconut Palm Sugar 1 Teaspoon Ground Flax Seed 1 Teaspoon Baking
Powder 1/2 Teaspoon Salt 1/2 Teaspoon Baking Soda 1 Teaspoon Ground Cinnamon 1 Cup Granola of Choice (I
Used Peanut Butter Granola 1 Teaspoon Vanilla Extract 1/3 Cup Olive Oil (Or Organic Virgin Coconut Oil) 1 1/2 Cups Light
Buttermilk Topping: Additional Granola
1/2 cup dry
buttermilk (can
use regular
powdered milk, but I'm not sure how that would affect taste / texture) 1 T. dried parsley flakes 1 tsp.
I
used powdered buttermilk (blended with water to turn it into liquid as directed - Bob's Red Mill) is there any chance this was the problem?
Used cashew milk instead of buttermilk, agar powder instead of Xantham Gum, and used a combination of coconut sugar and maple syrup, rather than regular su
Used cashew milk instead of
buttermilk, agar
powder instead of Xantham Gum, and
used a combination of coconut sugar and maple syrup, rather than regular su
used a combination of coconut sugar and maple syrup, rather than regular sugar.
Scant 1/2 cup (43g) cultured
buttermilk blend
powder (I
use Saco brand)(you can substitute 1/3 cup (43g) whey
powder or the same amount dry milk
powder by weight)
The bread was pourable (I also
used powdered buttermilk), and it took 10 min less than you mentioned.
But if you want to
use fresh
buttermilk, just
use 2 1/4 cups instead of the
powder and water called for here.
1 1/2 sticks butter, room temperature (salted or unsalted, the choice is yours although I prefer the taste of salted butter in all my baked goods) 1 cup sugar 3 large eggs at room temperature 3/4 teaspoon pure vanilla extract 1/2 teaspoons pure almond extract 1 1/2 cups flour 1/2 teaspoon baking
powder 1/4 teaspoon baking soda 1/8 (1/4 if
using unsalted butter) teaspoon kosher salt 1/2 cup
buttermilk 7 ounces sweetened, shredded coconut
2 1/2 cups rice flour (white, brown, or a mixture of both) 1 2/3 cup potato starch 3 teaspoons baking
powder 2 1/2 teaspoons salt 2 tablespoons sugar 1/2 cup dry
buttermilk powder 3 tablespoons egg substitute 3/4 cup shortening, PLUS «PLUS» means this ingredient in addition to the one on the next line, often with divided
uses 3 tablespoons shortening
Blend this with the
buttermilk powder until it is uniform - a sifter is handy here if you aren't
using a food processor.
The company has
used the same
powder for popcorn, and said the advantages it gives biscuits is that it can replace
buttermilk powder and vegetable shortenings to extend shelf life.
* 2 cups all - purpose flour (I
used Jovial Einkhorn flour) or 280 grams all - purpose gluten - free flour mix * 2 tablespoons baking
powder * 1 1/2 tablespoons minced fresh rosemary or 1/2 tablespoon dried (I
used minced fresh basil instead) * 1/2 teaspoon sugar (I
used organic sugar) * 3/4 teaspoon kosher salt (I
used fine sea salt) * 1/4 teaspoon black pepper * 6 tablespoon (3/4 stick) unsalted butter, chilled and cut into one - inch cubes * 1/2 cup crumbled feta * 3/4 cup
buttermilk, plus more for topping
I don't care for Ranch Dressing mixes, they taste too «fake» to me, so I just
used a half pouch of fajita seasoning and little bit of
powdered buttermilk 1 tablespoon or so), and it was great.
1 cup flour 1 tbsp sugar 1 tsp baking
powder 1/2 tsp baking soda 1/2 tsp salt 1 - 2 tbsp espresso, or 1 tbsp instant espresso
powder (coffee will work too) 1 large egg 1 cup milk (you can
use buttermilk if you like, or 1/2 cup yogurt and 1/2 cup milk) 2 tbsp butter, melted and cooled, plus more for the pan 1/4 tsp vanilla extract (optional) 1 tbsp Nutella, plus more for drizzle 1/4 cup chocolate chips for sprinkling on top
If you
use buttermilk, then I reduce the baking
powder to 1 1/2 tsp and add 1/2 tsp of baking soda.
2 cups (about 10 ounces) fresh blueberries 1 1/8 cups (8 ounces) plus 1 teaspoon sugar 2 1/2 cups (12 1/2 ounces) unbleached all - purpose flour (or 2 cups white; 1/2 cup whole wheat) 2 1/2 teaspoons baking
powder 1 teaspoon salt 2 large eggs 4 tablespoons (1/2 stick) unsalted butter, melted and cooled slightly 1/4 cup vegetable oil (I
used Canola) 1 cup
buttermilk (see note) 1 1/2 teaspoons vanilla extract
I
used powdered buttermilk instead of «the real thing» and 2 Tbs of canola oil instead of butter.
Makes about 18 muffins: 100 g walnuts 85 g rolled oats 130 g buckwheat flour, spelt flour or whole grain flour 1 1/2 tsp baking
powder 1/2 tsp baking soda 1 tbsp cinnamon 1 tbsp freshly ground cardamom 1/2 tsp sea salt 160 ml
buttermilk or plant yogurt 80 ml oil or butter 2 ripe bananas, mashed 5 fresh dates, mashed 3 large eggs Raspberries, frozen or fresh For the granola topping: 1/3 cup rolled oats 1/3 cup chopped walnuts 2 tbsp olive oil 1 tbsp runny honey 1)
Using a food processor or a blender, mix walnuts and oats into a coarse flour.
3/4 cup dark unsweetened cocoa
powder (
use highest quality available) 2 teaspoons espresso
powder 1/2 cup hot coffee 1 cup brown sugar, firmly packed 3/4 cup granulated sugar 3/4 cup vegetable oil 1 large egg 2 teaspoons vanilla extract 1/2 cup
buttermilk 3 1/2 cups all purpose flour 1/2 teaspoon salt 1 teaspoon baking
powder 1 teaspoon baking soda
-- instead of light brown sugar, just poured in a significant dab of molasses —
used vinegar - soured whole milk instead of
buttermilk —
used white whole wheat flour instead of AP —
used plain ol' Hershey's cocoa — then went a Mexican - inspired route with the additions of ground ancho
powder, cinnamon, and ginger
I
used 1 3/4 C Sprouted Spelt Flour, 1/2 C honey to replace all sugar, browned butter, 1/2 C raw cocoa
powder, 1/2 tsp vanilla, 1/2 tsp almond extract and replaced
buttermilk with raw soured milk... pre-bake, topped with coarse Celtic Sea Salt and handful of uber dark chocolate chips ~ cus that is just how I do things... EXCELLENT!
when ever your baking banana bread, cake, or muffins
USE BUTTERMILK you have to activate the baking
powder, if it doesn't call for both baking
powder and baking soda most banana baking recipe's call for baking soda....
It's so interesting how you tried to mimic the flavour of the red velvet cake with
using cocoa
powder,
buttermilk, and vinegar.
1 3/4 cups all - purpose flour 1/4 cup natural unsweetened cocoa
powder 1/4 cup
buttermilk powder 1/4 cup cornstarch 3/4 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled slightly 1/2 cup light brown sugar, packed 1/2 cup granulated sugar 2 large eggs, room temperature 2 teaspoons pure vanilla extract 1/2 teaspoon red gel food coloring (I
use Wilton) 1 cup white chocolate chips
2 cups flour 1 cup graham cracker crumbs 1 pinch salt 1 cup brown sugar 1 teaspoons baking
powder 1 teaspoon baking soda stirred in to... 2 cups sour milk (I
used buttermilk) i cup chopped nuts (I
used walnuts) Preheat oven to 350 degrees F.