Comments on: What is Buttermilk?

By: Barb D

Barb D — Sat, 01 Mar 2025 15:09:11 +0000

I use buttermilk in baking quite often. I buy a quart and freeze what I don’t use in 1 cup and/or 1/2 cup inurements. Then I always have it on hand. I plan on making your blueberry scones. I have not had much luck making scones so hopefully the envelope method will solve that problem.

By: Emily @ Handle the Heat

Emily @ Handle the Heat — Tue, 18 Feb 2025 21:05:16 +0000

In reply to Claudia. Hi Claudia! Thank you so much for your kind words, we're so happy you enjoy our recipes! :) We haven't tested using the liquid leftover from homemade butter as a buttermilk substitute, so we can't say for sure how it compares. However, what you have is likely uncultured buttermilk, which is more like skim milk since all the butterfat has been removed. Traditional buttermilk sold in the U.S. is cultured, which gives it tanginess and acidity that help it react with baking soda & baking powder. You may still need to introduce a culture to yours to achieve the same effect. I'd recommend looking into homemade cultured buttermilk methods if you'd like to experiment! I wish I could help more, but I'd love to hear what you discover! Good luck.

By: Claudia

Claudia — Sat, 15 Feb 2025 15:02:40 +0000

Hi!!! Thanks a lot for your recipes they are all amazing!
I live in Chile and I haven’t been able to find buttermilk, so I made butter with fresh cream. Rright after I finished the butter I froze the leftover milk. Can I use that? If so, do I need to do something with it?
Thank you so much!!

By: Emily @ Handle the Heat

Emily @ Handle the Heat — Fri, 08 Nov 2024 13:47:31 +0000

In reply to Frances. Hi Frances! Tessa did experiment with powdered buttermilk in this article. Here's a quick link to the section and pics :)

By: Frances

Frances — Wed, 06 Nov 2024 20:26:22 +0000

Can you use powdered buttermilk in the biscuit recipe?

By: Emily @ Handle the Heat

Emily @ Handle the Heat — Mon, 19 Aug 2024 13:14:08 +0000

In reply to Karen Montcalm. We're so happy to have you following along, Karen! Thanks so much for the support. We don't have current plans, but you never know what the future will bring! :)

By: Karen Montcalm

Karen Montcalm — Sat, 17 Aug 2024 19:35:50 +0000

I love following all your posts! I digest everything and try soooo many with great results.
Your cookie cookbook, is so informative and every recipe I’ve tried has been a hit. Do you have one in the works for breads sweet and savoury/ muffins/biscuits etc?

By: Pam

Pam — Fri, 02 Feb 2024 16:45:13 +0000

I come from a long line of biscuit makers (and bakers) on both sides. My aunt (whose biscuits are to die for!) says that adding a teaspoon of baking soda will balance out the taste and make the sourness you describe (for vinegar and milk type buttermilk) non existent. It must work as a lot of people know that she always made the best biscuits!

By: Ken

Ken — Sun, 06 Aug 2023 17:53:11 +0000

I laminated this recipe dough three times and it was great! So east to make! The laminating just helped them rise even higher in the oven.
Served them split with macerated strawberries and whipped cream. Will def make this one again!!

By: Sharon Keef

Sharon Keef — Sat, 25 Jun 2022 20:19:10 +0000

In reply to Tessa Arias. Katie can u not sub. Sour cream for buttermilk