I made these yesterday and they were incredible! So simple and easy. I'm wondering if you can use half buttermilk and half cream? Or some combinat...

Hello again! So the results were excellent. In a taste test with the "buttermilk" recipe versus Merrill's (also excellent) original, the buttermilk version won by an inch. They were even more tender and flavorful! Here's the recipe I used based on the adjustments you all helped me with!

1 cup plus ¼ cup heavy cream, divided
1 TB distilled vinegar
2 cups all purpose flour
1 teaspoon kosher salt
2 tsp baking powder
¼ tsp baking soda
1 teaspoon sugar
Melted butter

Heat the oven to 425 degrees. Combine 1 cup of the cream with the vinegar and let it sit for 5 minutes. Meanwhile, combine the flour, salt, baking powder, baking soda and sugar in a mixing bowl, stirring with a fork to blend. Slowly add the cream and vinegar mixture to the dry ingredients, stirring constantly with the same fork, until the dough starts to ball up. Add the remaining ¼ cup of cream 1 tablespoon at a time (you probably won’t use it all—each time I made these I only needed 1 or 2 tablespoons more) until the dough is soft and pulls into a shaggy dough. Dump the dough onto a lightly floured surface and knead gently for about 30 seconds.

The rest of the instructions are the same as in the original recipe as Merrill advises! Let me know if any of you try the modified recipe with the homemade buttermilk. Thanks again for your expertise!

Susan W, I agree completely -- it's not a question of simple substitution, because you'll miss out on some of the fat from the cream. I love the idea of making your own buttermilk with the cream, though. That could be the perfect solution! If you're going to do this, you'll want to reduce the amount of baking powder and add a little baking soda, to neutralize the acid in the vinegar -- I'd remove 1 teaspoon of the baking powder and add 1/4 teaspoon of baking soda.

Thanks Susan and Merrill for your answers! I will test this out and see how it goes!