The Secret Ingredient That Can Make Or Break Your Baked Goods
When you want extra tender results with your baked goods, don’t overlook this simple tip.
Looking to make your biscuits flakier, cakes taller and quick breads moister?
Then don’t let your baked goods fall flat!
So many of your favorite recipes include buttermilk.
Dips, cakes, cheesecakes and sauces can all contain buttermilk.
Many great Southern cooks already utilize this ingredient in their baking. And the outcome show it.
So grab some buttermilk!
Like most baking secrets, it boils down to simple science.
Buttermilk has a high acid level.
This gets your baking powder and soda to work harder and rise higher.
And your final results are fluffy, tender and sometimes a little tangy. The ratio is 1:1 so no calculating is involved.
Don’t have buttermilk or don’t want to buy an entire carton for a cup or less?
It is cheap and easy to make.
And most kitchens already have these ingredients in stock.
So make your own and don’t worry about having any on hand.
Try one of these 5 homemade hacks.
- 1 cup milk + 1 Tbsp lemon juice – Allow mixture to stand for five minutes prior to use.
- 1 cup milk + 1 Tbsp vinegar (white, apple cider or rice vinegar) – Allow mixture to stand for five minutes prior to use. This is one I use since I always these ingredients on hand.
- 1 cup milk + 1/2 Tbsp cream of tartar – Mix well to dissolve the cream of tartar.
- 1/4 cup milk + 3/4 cup plain yogurt – Whisk together until no lumps remain.
- 1/4 cup milk + 3/4 cup sour cream – Whisk together until no lumps remain.
How many of you will substitute buttermilk for regular milk next time you bake?
For more baking tips see Tip Friday Keeping Baked Goods Fresh.
Most images in my Tip Friday Series use free stock photos.
This article is part of the Tips That Help in the Kitchen Series, Tip Friday.