Chocolate Cake Recipe
June 15, 2026
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Buttermilk is the tangy, slightly thick fermented dairy that anchors biscuits, pancakes, fried chicken marinades, ranch dressing, and most Southern American baking. The acid (lactic acid from fermentation) reacts with baking soda to produce extra rise and tenderness in baked goods, a chemistry that no other dairy replicates. Reader favorites built on it include The Best Fried Chicken, The Best Sweet Potato Cornbread, and Best Southern Style Jalapeno Cornbread where buttermilk tenderizes the chicken or activates the leavening for tender, fluffy results.
Real buttermilk (cultured buttermilk) and homemade soured milk are not exactly the same but work as substitutes. Real cultured buttermilk has a tangier, more complex flavor from the lactic acid fermentation. Homemade soured milk (1 cup milk + 1 tablespoon lemon juice or white vinegar, let sit 5 minutes) provides the acidity for baking chemistry but lacks the cultured depth. For biscuits and fried chicken where the buttermilk flavor matters, real cultured wins.
The acid-and-baking-soda reaction is what makes buttermilk biscuits and pancakes tender and fluffy. When buttermilk’s acid hits baking soda, carbon dioxide releases, which leavens the bake. The reaction starts immediately when the wet and dry ingredients are combined, which is why buttermilk-based batters should be baked or cooked promptly rather than rested.
For Southern biscuits, the classic recipe is 2 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon baking soda, 1 teaspoon salt, 1/2 cup cold butter cut into pieces, 3/4 cup buttermilk. Cut the butter into the dry ingredients until pea-sized, add buttermilk, stir just until combined, fold dough on itself 4-5 times for layers, cut into rounds, bake at 425°F for 15-18 minutes. The cold butter and buttermilk combination is what produces flaky layers.
For fried chicken marinades, the technique is to soak chicken pieces in buttermilk + salt + spices for 4-24 hours before frying. The acid tenderizes the meat while the buttermilk provides a sticky surface for the seasoned flour coating to cling to. The pairing with paprika and garlic powder in the dredge is the foundational Southern fried chicken combination. For storage, opened buttermilk keeps 7-14 days refrigerated. Freeze leftovers in ice cube trays for future baking applications. Other reader picks that build on buttermilk include Cottage Cheese Eggless Pancakes and Fried Chicken Wings. Browse sour cream, yogurt, and salt for closely related cooking applications.
Buttermilk is commonly used in pancakes, biscuits, cakes, muffins, and quick breads. It is also used in fried chicken batters and salad dressings. The acidity in buttermilk helps baked goods rise and creates a tender texture. Add buttermilk to batter or dough to improve flavor and softness.
To make a simple buttermilk substitute for recipes, mix one cup of milk with one tablespoon of lemon juice or vinegar. Let the mixture sit for about five minutes until it thickens slightly. This homemade version works well in pancakes, cakes, and other baking recipes that require buttermilk.
You can replace buttermilk with milk mixed with lemon juice or vinegar, plain yogurt thinned with milk, or kefir. These substitutes provide similar acidity and texture in baking. Use the same measurement as buttermilk in the recipe and adjust thickness with a small amount of milk if needed.
Buttermilk contains calcium, protein, and beneficial probiotics when made from cultured milk. It can support digestion and contribute to bone health. Using buttermilk in recipes like pancakes, baked goods, and dressings is an easy way to include dairy nutrients in everyday meals.
For more cultured and rich dairy options, see our kefir and heavy cream recipes.