Several of you have asked if you can substitute milk for buttermilk in a recipe. You can, but it might not work. Baking soda reacts differently to buttermilk than to regular milk, so if your recipe has baking soda in it I wouldn’t substitute unless necessary.
You don’t need to substitute milk for buttermilk because it is very easy to make buttermilk. All you need is milk and either vinegar or lemon juice. Add about a teaspoon of either to a little less than one cup of milk. Let it sit for at least 5 minutes then use in your recipe.
If you don’t have lemon juice or vinegar you can use sour cream as a substitute for buttermilk. Just thin out the sour cream with regular milk and substitute.
As I mentioned before I usually cook with powdered milk and buttermilk is no exception. You can buy powdered buttermilk and store it in the pantry. I just make it when I need it for a recipe. I know real buttermilk tastes better but the powdered works great in biscuits and pancakes.
Remember don’t use buttermilk when a recipe calls for milk if the recipe has baking powder in it. Buttermilk is too acidic and your baked goods won’t rise correctly.