In a recipe for buttermilk biscuits, can I substitute milk for buttermilk?!
I want to make biscuits in the morning and I have everything on the recipe but buttermilk!. Can I substitute regular milk safely!? Www@FoodAQ@Com
Answers:
Yes you can! Add one tablespoon of white vinegar or lemon juice to a measuring cup!. Fill it milk to EQUAL one cup!. Stir and let it sit for about 10 minutes!. You will notice a little bit of curdling!. That is what you want!. Then, just measure out the amount you need!. Presto! You have sour milk, a common substitute for buttermilk!For best results, use 2% or whole milk!. DON'T bother if using skim milk!. (It is like adding water to your cake batter)!. Buttermilk or sour milk (substitute) adds good moisture and gives the biscuit a more tender and fluffy texture!.Www@FoodAQ@Com
Recipe:
2 1/2 cups (350 grams) all-purpose flour
1 tablespoon (12 grams) baking powder
1/2 teaspoon (2!.5 grams) salt
1 tablespoon (14 grams) granulated white sugar
1/2 cup (113 grams) cold unsalted butter, cut into small pieces
3/4 cup (180 ml) milk
1 large egg, lightly beaten
Topping:
1 large egg, lightly beaten with 1 tablespoon milk
Preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven!. Line a baking sheet with parchment paper!.
In a large mixing bowl, sift or whisk together the flour, baking powder, salt and sugar!. Cut the butter into the dry ingredients until the mixture resembles coarse crumbs (use pastry blender, two knives, or fingertips)!. Add the milk and slightly beaten egg and stir until just combined!. (The texture should be sticky, moist and lumpy!.)
Place mixture on a lightly floured surface and knead the dough gently until it comes together and is a smooth dough!.
Roll out dough to 1/2 inch (1!.25 cm) thickness!. Cut out biscuits with a lightly floured round cookie cutter!. Place on prepared baking sheet and brush the tops with the beaten egg and milk mixture and bake for about 10 - 15 minutes or until the tops are golden brown and a toothpick inserted in the center of the biscuit comes out clean!. Remove from oven and place on a wire rack!. Serve warm with butter!.
Makes about 12 3-inch (7!.5 cm) biscuits!.Www@FoodAQ@Com
2 1/2 cups (350 grams) all-purpose flour
1 tablespoon (12 grams) baking powder
1/2 teaspoon (2!.5 grams) salt
1 tablespoon (14 grams) granulated white sugar
1/2 cup (113 grams) cold unsalted butter, cut into small pieces
3/4 cup (180 ml) milk
1 large egg, lightly beaten
Topping:
1 large egg, lightly beaten with 1 tablespoon milk
Preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven!. Line a baking sheet with parchment paper!.
In a large mixing bowl, sift or whisk together the flour, baking powder, salt and sugar!. Cut the butter into the dry ingredients until the mixture resembles coarse crumbs (use pastry blender, two knives, or fingertips)!. Add the milk and slightly beaten egg and stir until just combined!. (The texture should be sticky, moist and lumpy!.)
Place mixture on a lightly floured surface and knead the dough gently until it comes together and is a smooth dough!.
Roll out dough to 1/2 inch (1!.25 cm) thickness!. Cut out biscuits with a lightly floured round cookie cutter!. Place on prepared baking sheet and brush the tops with the beaten egg and milk mixture and bake for about 10 - 15 minutes or until the tops are golden brown and a toothpick inserted in the center of the biscuit comes out clean!. Remove from oven and place on a wire rack!. Serve warm with butter!.
Makes about 12 3-inch (7!.5 cm) biscuits!.Www@FoodAQ@Com
Well, you can, but the biscuits will not be browned and yummy-looking!. :-)!. Amounts depend on your recipe, but you can add lemon juice to the milk to get the golden-ness (see table below)!.
1/4 cup milk - 1/4 tablespoon (3/4 teaspoon) lemon juice
1/2 cup milk - 1/2 tablespoon (1 1/2 teaspoons) lemon juice
1 cup milk - 1 tablespoon (3 teaspoons) lemon juice
I hope your biscuits turn out well!. Oh, by the way, you can't taste, or smell the lemon, so don't worry that you're making lemon biscuits!. hehe!. :-)Www@FoodAQ@Com
1/4 cup milk - 1/4 tablespoon (3/4 teaspoon) lemon juice
1/2 cup milk - 1/2 tablespoon (1 1/2 teaspoons) lemon juice
1 cup milk - 1 tablespoon (3 teaspoons) lemon juice
I hope your biscuits turn out well!. Oh, by the way, you can't taste, or smell the lemon, so don't worry that you're making lemon biscuits!. hehe!. :-)Www@FoodAQ@Com
KRISTY'S FAMOUS BUTTERMILK BISCUITS
3 cups self-rising flour (recently purchased)
1/2 cup (1 stick) butter, cold (not frozen)
1 to 1 1/2 cup buttermilk
Preheat oven to 425°F!.
In a medium mixing bowl, cut butter into flour using a pastry cutter or fork until mixture resembles fine crumbs!. Pour in buttermilk gradually, stirring mixture with fork!. Add milk until the dough is not sticking to the sides of the bowl and all flour is absorbed into the dough!.
On a clean, dry, floured surface, roll dough until it is floured enough so that it doesn't stick to the surface!. Press dough out until it is about 1 to 1 1/2 inches thick!.
Using a floured biscuit cutter or floured glass rim, cut biscuits!. Continue to roll, pressing out and cutting dough until all dough is used!.
Place onto an ungreased pan; biscuits should be barely touching!.
Bake (oven rack should be in the middle position) for about 15 minutes or until tops are golden brown!. Immediately brush with butter!.
Serve hot!. Great with butter and honey, cheese, or smothered in country gravy!.
Tips: In order for the biscuits to turn out fluffy and light, it is important that your flour is fresh and the butter/butter is cold (straight from the refrigerator)!. Leftover biscuits may be stored in a Ziploc bag for approximately 2-3 days, but they are always better when eaten fresh from the oven!. Any questions, email me at TayLaL23@yahoo!. com!. Enjoy!Www@FoodAQ@Com
3 cups self-rising flour (recently purchased)
1/2 cup (1 stick) butter, cold (not frozen)
1 to 1 1/2 cup buttermilk
Preheat oven to 425°F!.
In a medium mixing bowl, cut butter into flour using a pastry cutter or fork until mixture resembles fine crumbs!. Pour in buttermilk gradually, stirring mixture with fork!. Add milk until the dough is not sticking to the sides of the bowl and all flour is absorbed into the dough!.
On a clean, dry, floured surface, roll dough until it is floured enough so that it doesn't stick to the surface!. Press dough out until it is about 1 to 1 1/2 inches thick!.
Using a floured biscuit cutter or floured glass rim, cut biscuits!. Continue to roll, pressing out and cutting dough until all dough is used!.
Place onto an ungreased pan; biscuits should be barely touching!.
Bake (oven rack should be in the middle position) for about 15 minutes or until tops are golden brown!. Immediately brush with butter!.
Serve hot!. Great with butter and honey, cheese, or smothered in country gravy!.
Tips: In order for the biscuits to turn out fluffy and light, it is important that your flour is fresh and the butter/butter is cold (straight from the refrigerator)!. Leftover biscuits may be stored in a Ziploc bag for approximately 2-3 days, but they are always better when eaten fresh from the oven!. Any questions, email me at TayLaL23@yahoo!. com!. Enjoy!Www@FoodAQ@Com
sure just be aware that milk is acid and may make the baking powder less effective so if the powder is already adjusted for milk its cool also a tiny amount of sugar abouy a half teaspoon can make the biscuits brown a little and taste better it kinda makes the baking soda and powder less harsh Www@FoodAQ@Com
Of course you can substitute milk for buttermilk, but you won't get as good a product as you would with buttermilk!. The biscuits will be okay but not excellent!. Nothing to write home about!.
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You can substitute regular milk, but biscuits made with regular milk rather than buttermilk don't taste as good IMO!. So if there's a way to get your hands on the buttermilk, I would!. It's worth it!.Www@FoodAQ@Com
They'll turn out fine!. However, you can't legally call them buttermilk biscuits!. Just call them biscuits!.Www@FoodAQ@Com
Yes you can!. If you have vinegar, use 1 Tb in your milk and it makes it thicker like buttermilk!. Hope this helps!.Www@FoodAQ@Com
Nan said yes - it'll have a sourish taste to it!. Cut out/adjust the lemon/lime part to the original recipie!. Www@FoodAQ@Com
I have read you can water down sour cream with milk and use that instead!.Www@FoodAQ@Com
Yes You can!. Submit your recipe at http://recipe!.thewikiz!.com/Www@FoodAQ@Com