Replacing the buttermilk

It will work perfectly!

You should be able to do that. I haven't tried with this recipe- but I have used it in lieu of buttermilk in lots of other things. I hate to admit it, but I did this initially in desperation. I found myself in possession of nearly a half gallon of it, and did not care for the taste at all. I didn't want to toss it out, as that is food wastage. What I discovered is that it seems to be the BEST buttermilk substitute out there. Works better than any of the other usual suggestions, even thinned out yogurt. If it's really thick, you may want to thin it with a bit of water- but start with a one to one substitution and judge your moisture level after that.