I never have this stuff on hand, but I love making buttermilk recipes, pancakes, biscuits, fried chicken, pretty much anything you would put milk in could benefit from a little buttermilk.
That’s just in my opinion and really that’s all that matters anyhow.:)
So a few years ago I ran across a recipe on how to make buttermilk on my own, using two ingredients.
Of which I always have those on hand in the pantry or cold area.
1 Tbs Lemon Juice
Jar with a fitted lid (so you can shake it up!)
1 Cup Measuring device
1.Put lemon juice in 1 cup measuring device and fill the rest of the cup with cold milk.
2.Pour contents into your jar and put the lid on well, so nothing comes out when you shake it.
3.Let sit for 10-15 minutes on your counter (I usually make this at the beginning of the recipe I’m gonna use it in, so that by the time I get to it, its ready to go)
4.Shake it! Just take a moment to enjoy the feel of shaking something up. You can really get into it, dance around the kitchen with your toddler, pass it around to your older children, let them shake it too. Its fun, trust me. Live a little.
Ready to use in whatever recipe you use it in!! Enjoy.
Makes approximately 8-10 large biscuits. Prep Time: 15 mins; Cook Time: 10-14 minutes
adapted from the 2007 Cooks Illustrated November Edition. This is my favourite magazine, I got them from a friend as a present and LOVE them!!
2 cups (10 ounces) unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon sugar
3/4 teaspoon table salt
1 cup Homemade Buttermilk
1/2 cup unsalted butter, melted and cooled slightly (about 5 minutes)
1/4 tsp Garlic Powder
2 Garlic Cloves, Chopped
1/4 cup Shredded Cheddar (or any hard cheese you like really, I used gouda this time)
Medium Mixing Bowl
Measuring Cups & Spoons
- Adjust oven rack to middle position and heat oven to 475°F. Whisk flour, baking powder, baking soda, sugar, and salt in large bowl.
- Add garlic, garlic powder and cheese, mix well with plastic spatula.
- Combine homemade buttermilk and melted butter in the same jar you used to make the buttermilk in, and shake it up until combined.
- Add buttermilk mixture to dry ingredients and stir with rubber spatula until just incorporated and batter pulls away from sides of bowl.
- Using greased 1/4-cup dry measure, scoop level amount of batter and drop onto parchment-lined rimmed baking sheet (biscuits should measure about 2 1/4 inches in diameter and 1 1/4 inches high).
- Repeat with remaining batter, spacing biscuits about 1 1/2 inches apart.
- Bake until tops are golden brown and crisp, 10 to 12 minutes.
Serve with butter or gravy or just eat them!!
Makes about 4 – (1/2cup) servings Prep Time: 10; Minutes No Cooking Necessary!! 🙂
1/2 head of a medium cabbage, shredded (about 2 cups)
1 medium carrot, shredded (about 1/2 cup)
2 Tbs Sugar
2 Tbs Vinegar (white, apple, malt, whatever kind you have on hand will work)
3/4-1 cup REAL Mayo
Small Mixing Bowl
Measuring Cups & Spoons
Prep your Vegetables into a small mixing bowl.
Add sugar, vinegar and mayo, mix with a plastic spatula.
Serve with Oven Fried Chicken or with a sandwich or even all by itself. Yum!