On Fri, 8 Aug 2014 16:53:52 +0000 (UTC), John Gordon
> wrote:

> In > jmcquown > writes:
>
> > You can make faux buttermilk by souring regular whole milk by adding
> > some white vinegar. I'd have gone with that option.
>
> Could using regular milk instead of buttermilk have caused the bitter
> taste?

No. Baking soda is what's bitter and cream of tartar in the baking
powder formula is what counteracts the bitterness.

>The recipe does call for buttermilk (or yogurt), but I'm 99.9%
> sure I've made it substituting plain milk for buttermilk and it was fine.

Whenever I use regular milk instead of buttermilk (or yogurt), a
certain zippiness is lost in the process. Next time you make the
recipe, try using both baking powder and baking soda as the recipe
says and get back to us with the result because the first recipe I
looked at called for 2 tsp baking powder per cup of flour. Maybe your
milk or butter was rancid.


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