I joke, I kid.
I replace the "buttermilk" (milk+vinegar) with kefir (Click here for my What is Kefir? post) for pretty much any recipe on this site that calls for buttermilk, because I always have kefir, and it tastes just as good and costs next to nothing when you brew it yourself.
These are extra yummy and flaky when I bake them in my deep-dish pizza stone.
I replace the "buttermilk" (milk+vinegar) with kefir (Click here for my What is Kefir? post) for pretty much any recipe on this site that calls for buttermilk, because I always have kefir, and it tastes just as good and costs next to nothing when you brew it yourself.
Sourdough version:
I just make the biscuit dough like normal, then mix in my sourdough discard (it was a whole cup for the ones below--it adds a great sourdough flavor, but they still rise as fluffy as ever because I don't omit the baking powder.
I made these for dinner tonight and our guest said they are better than the biscuits at Red Lobster. YUM, YUM, YUM! I made them with kefir, which is not as good as buttermilk...it's better. They were moist and delectable! Definitely our favorite soup partner.
ReplyDeleteThese are my go-to biscuits- my kids love them, and the idea of cutting them in squares is perfectly time-saving.
ReplyDelete