On Sun, 9 Jun 2013 09:07:40 -0700 (PDT), ImStillMags
> wrote:

>On Jun 9, 7:11*am, Janet Bostwick > wrote:
>> In desperation, I fell back on the milk with vinegar trick for my
>> biscuits this morning. * It 'worked', but there is no comparison.
>> I make drop biscuits into a hot cast iron pan. *The towering, fast
>> rise just wasn't there. *The surface of the biscuits is missing that
>> rocky, sandy surface. *Instead they have smooth bumps. *The surface
>> color isn't good either. *They are a uniform, even brown -- missing
>> the hills and valleys of gold and umber. *The flavor is pretty bland
>> too. *I'll have to make biscuits next weekend just to erase these
>> biscuits from my mind.
>> I always have buttermilk and buttermilk powder on hand but not today
>> when I had a strong hankering for biscuits. *I'd used all the rest of
>> my buttermilk to overnight soak the chicken for the smoker today.
>>
>> Wasted ingredients. (
>> Janet US
>
>Janet. I found that using some sour cream whisked in with the milk/
>vinegar mix makes it more the thicker texture of real buttermilk and
>it's fabulous used in biscuits.
>
>Next time you are in a pinch like that, try it.

You know, I considered doing that and dismissed it as a bad idea. I'll
keep it in mind 'if' I am ever without again. I wonder if yogurt
would do the same thing as the sour cream -- probably without the
richness. Thanks
Janet US