Buttermilk biscuit question for "Old Timers"?

Question

When I make buttermilk biscuits they are light and fluffy and they taste good enough, but they don't have the "tang" that I remember from the homemade biscuits of my youth.
I suspect the problem may be with the "cultured" buttermilk they sell in the stores today, as opposed to the "real churned" buttermilk of yesteryear.  Does cultured buttermilk have less acid than churned, or is it my imagination and faulty memory?
I tried adding cream of tartar, I tried adding a little white vinegar, but nothing seem to give me that acid tang that I remember so fondly.
Suggestions, anyone?

mobiuschic · Accepted Answer

You can purchase powdered citric acid(used by mediterranean cultures)and add 1/8-1/4 teaspoon to the mix before you add the buttermilk and I agree they lack that certain tangy quality that fresh churned bmilk gave it. Be very sparing with the citric acid powder(you might be able to find this in a cake/candy making supply store!) I've used this method and it works well-of course you can omit the buttermilk and use whole milk and sourcream 1/2 n1/2 with 1teaspoon of lemon juice and that should do the trick! Good luck, sir and happy biscuits and gravy!

violet · Answer

Can add sour cream to give it that extra tang.  The milk used to be 3 percent, richer tasting, and when they changed it, the taste changed, too.

Buttermilk Biscuits
2 cups all-purpose flour 
2 1/4 tsp baking powder 
1 tsp salt 
1/4 tsp baking soda 
1/3 cup butter flavor Crisco
1/2 cup buttermilk with 1/4 cup sour cream whisked into the buttermilk

In a large bowl, combine the dry ingredients. 

Cut in shortening until mixture resembles coarse crumbs. 

Stir in buttermilk mixture just until moistened. 

Turn onto a lightly floured surface. 

Roll to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. 

Place 1 in. apart on an ungreased baking sheet. 

Bake at 450 degrees F for 8-10 minutes or until golden brown. Serve warm.
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? · Answer

Maybe sour milk was used. We did that sometimes. Buttermilk wasn't always available on our farm. I use this for buttermilk in recipes.  I don't buy buttermilk anymore because it is salted and pasteurized to death.  Here's how:

Step 1
Place 1 tablespoon freshly squeezed lemon juice or distilled white vinegar in a glass measuring cup.

Step 2  Add in milk (2% or richer) to equal 1 cup. Stir.

Step 3  Let stand for 15 minutes until it looks like its beginning to curdle or slightly curdled.

k_a_klein@ameritech.net · Answer

I may not be an "old timer", but I do believe that you are right. You could make your own buttermilk and achieve that same great taste. Then you would know for sure!

Robalo Rafter · Answer

Ahhhh, the good old years of buttermilk biscuits and sour dough bread.

I don't think we will ever experience the same taste again my dear friend.

Dave · Answer

I'm right there with ya. I know the flavor you are looking for and remember it well. I think you are right about the cultured buttermilk.
You might try Organic food stores for the real deal. Good luck

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Buttermilk biscuit question for "Old Timers"?

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