You know vinegar + milk = buttermilk in a pinch?

But I just made a big batch of pickled HOT peppers & thought “hey, let’s make SPICY buttermilk” & make biscuits. 

Well, 2 tablespoons of hot pepper pickle brine, 220 ml milk = 1 cup of “buttermilk.” 

If it’s not quite curdled enough — depends on your brine — add a splash of white vinegar. 

But if it’s hot enough, you should get a spicy note all through whatever you’re baking. 

I made cheddar & chive biscuits. So good!
#cooking #food

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 @61173325 I will never do this because I hate deep frying at home but hear me out — spicy buttermilk fried chicken brined in pickled pepper juice.