Think you can’t make buttermilk biscuits without buttermilk? Well, guess what–this list of substitutes is here to prove you can!

1.Kefir

If you’re looking for a substitute for buttermilk, kefir is a great option. It’s like buttermilk’s cousin–thicker, fermented, and with a similar tangy taste.

While it’s a bit pricier, kefir boasts more probiotics, which are fantastic for gut health. This makes it a stellar choice for dressings or uncooked recipes where the probiotics stay intact.

However, when heated, kefir loses those benefits and acts much like buttermilk in baked goods or sauces. Just remember to grab the unsweetened, unflavored variety.

The substitution is straightforward: use one cup of kefir for every cup of buttermilk called for in your recipe.

2.Milk/Water + Yogurt

Did you know you can easily swap plain yogurt for buttermilk in most recipes? Both are fermented milk products and share similar levels of calcium, fat, and calories–though yogurt has a bit more calcium.

The main difference is texture: yogurt is much thicker. This thickness won’t matter much in baked goods, but you’ll notice it in things like salad dressings or slaw.

To make a smooth substitution, just thin out the yogurt by mixing it with a little milk or water.

Here’s a handy ratio: replace 1 cup of buttermilk with 3/4 cup of plain yogurt and 1/4 cup of milk. Once you’ve got that mixture ready, use it just like you would buttermilk in your recipes.

It’s a simple hack that works like a charm!

3.Homemade Buttermilk – Milk + Lemon Juice

Need buttermilk but don’t have any on hand? No problem! Making homemade buttermilk is super easy. Just add a splash of lemon juice to regular milk, and you’ll have a great substitute in no time.

Here’s how it works: mix 1 cup of milk with 1 tablespoon of lemon juice. Let it sit for a few minutes until it starts to curdle–that’s when the magic happens.

This simple trick works wonders in cakes, cookies, sauces, and so much more. The best part? You don’t need to be exact with the measurements.

A rough mix of milk and lemon juice will do the trick perfectly. It’s a quick and easy hack that’ll save you a trip to the store!

4.Soy or Almond Milk + Lemon Juice or Vinegar

Need a dairy-free substitute for buttermilk? No problem! It’s as simple as mixing non-dairy milk with a splash of acid.

Just use unsweetened soy or almond milk and add a bit of lemon juice or vinegar. It works like a charm for baking, even though the taste isn’t exactly the same.

Here’s how to do it: combine just under 1 cup of soy or almond milk with 1 tablespoon of lemon juice or vinegar. Avoid coconut milk–it won’t give you the right result.

This substitute is perfect for baking and easy to make. Give it a try!

5.Cashew Milk + Vinegar

Here’s a handy tip for substituting buttermilk with cashew milk. Unlike almond or soy milk, cashew milk doesn’t quite hit the mark when mixed with lemon juice.

For some reason, it just doesn’t develop the right texture. But don’t worry–there’s a simple fix! Use unsweetened cashew milk and swap the lemon juice for vinegar. It works like a charm.

To make the substitution, mix just under 1 cup of cashew milk with 1 tablespoon of vinegar. Let it sit for a few minutes to thicken, and you’re good to go.

This ratio works perfectly for any recipe that calls for buttermilk. Give it a try and see how well it turns out!

6.Tofu + Water + Vinegar

Looking for a vegan substitute for buttermilk? This tofu mixture is a bit more involved, but it’s worth the extra effort. Start with silken tofu–it’s the key to getting that smooth, liquid texture.

Here’s the breakdown: swap 1 cup of buttermilk for 1/4 cup of tofu, a pinch of salt, 1/2 cup plus 3 teaspoons of water, and 1 tablespoon of lemon juice. Why go to all that trouble?

Because it’s one of the best vegan options for baking–period. While it might not shine in slaw or salad dressings, it’s a total game-changer for baked goods.

7.Milk/Water + Sour Cream

Sour cream is a fantastic substitute for buttermilk, offering a tangier flavor than yogurt. Keep in mind that sour cream has a higher fat content, which might give your dishes a slightly different taste.

Buttermilk creates light, airy bakes because its acidity reacts with baking soda, adding air to the batter. Sour cream works similarly but adds more fat, making the final product a bit denser.

For cold, savory dishes like dressings or slaw, sour cream is a top choice. To substitute, mix 3/4 cup sour cream with 1/4 cup milk or water to replace 1 cup of buttermilk.

8.Milk + White Vinegar

Looking for a substitute for buttermilk? Mixing milk with white vinegar works similarly to using lemon juice. Some folks prefer this method because they might not always have lemons on hand.

However, I’ve found that vinegar can slightly alter the flavor and makes the homemade buttermilk a bit firmer.

While both vinegar and lemon juice get the job done, I think lemon juice leads to a more tender texture in baked goods.

Just remember to stick with white vinegar–other types like apple cider or balsamic can add unwanted flavors.

To make the substitute, combine just under 1 cup of milk with 1 tablespoon of white vinegar for every cup of buttermilk called for in your recipe.

9.Applesauce

Looking for a simple swap that makes a big difference? Try using applesauce instead of buttermilk–it’s a game-changer!

This easy substitution works perfectly for baked goods, giving them a light, moist texture and a delicious flavor. Plus, it’s a breeze to use: just replace 1 cup of buttermilk with 1 cup of applesauce.

No blending, stirring, or extra steps needed. Just keep it simple and use plain, unflavored applesauce for the best results.

This trick is a perfect solution for keeping your baked treats tasty and tender without any fuss.

10.Buttermilk Powder

These days, saving money is on everyone’s mind. If you don’t use buttermilk often, it’s easy for it to go to waste.

That’s where buttermilk powder comes in–it’s a smart alternative that gives you the same great flavor but lasts much longer on the shelf. Plus, it’s a breeze to use.

Just mix it with water, and you’re good to go! Keep a container handy for any recipe that calls for buttermilk.

A quick tip: substitution is simple–just swap 1 cup of buttermilk with 1/4 cup of powdered buttermilk mixed with 1 cup of water. Easy peasy!