Can You Use Regular Milk Instead of Buttermilk for Homemade Biscuits?

While it is possible to use regular milk instead of buttermilk for homemade biscuits, it is important to note that they are not completely interchangeable. Each ingredient in a recipe serves a specific purpose, and replacing buttermilk with regular milk can affect both the texture and the taste of the final product.

Understanding the Differences

Buttermilk, as its name suggests, is a leftover product from the churning of butter. It has a tangy flavor and a slightly higher acidity level, which contributes to its unique properties. When recipes call for buttermilk, they often do so because of the specific reactions it causes with other ingredients, particularly baking soda.

Substituting Buttermilk with Regular Milk

However, if regular milk is your only option, you can make a simple acid substitution to mimic the effects of buttermilk. Adding a teaspoon of lemon juice or white vinegar to a cup of regular milk will create a similar reaction with baking soda. Plain yogurt can also be used as a substitute, providing both acidity and a tangy flavor similar to buttermilk.

Examples of Successful Substitutions

Several home bakers have successfully made biscuits using regular milk with baking powder and sweet milk, instead of traditional buttermilk. The term "sweet milk" is often used in certain regions to refer to regular milk, highlighting that regular milk can be a viable substitute in such recipes.

Global Perspective on Buttermilk Usage

Buttermilk is a widely used ingredient in the United States, particularly in Southern cuisine, but it is not a common ingredient worldwide. Outside of the US, you are less likely to find recipes that specifically call for buttermilk. This makes it a valuable ingredient to use liberally in American home cooking.

Adding Leavening with Vinegar and Lemon Juice

For baking, buttermilk provides the necessary acidity to react with baking soda, creating the proper leavening effect. If using regular milk, you can add a tablespoon of vinegar or lemon juice per cup of milk to achieve a similar result. However, this substitution will not provide the same level of flavor that buttermilk adds.

Extending Buttermilk Supply with Culturing

To extend your supply of buttermilk, you can culture it like yogurt. Start by scalding a quart canning jar of milk in the microwave, making sure not to let it boil over. Let the milk cool to a comfortable temperature, then inoculate it with 1/4 cup of buttermilk, stirring well. Cover the jar and leave it at room temperature for 24-36 hours, or until it thickens. This homemade process works well, but purchasing fresh buttermilk when needed is often more convenient.

While regular milk can be a suitable substitute in some cases, it is important to understand the differences and make adjustments to ensure the best results in your homemade biscuits.