I certainly would. I've made a similar recipe (Julia Turshen's) that calls for buttermilk. Given the increased acidity in the buttermilk, however, I'd reduce the baking powder to 1.5 teaspoons.
Keep in mind, too, that buttermilk has a lower percentage of fat in it than whole milk, so if that matters to you, consider adding a couple tablespoons of melted butter, after you've added the buttermilk and beaten it with the mixer for 10 - 15 seconds. ;o)
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Keep in mind, too, that buttermilk has a lower percentage of fat in it than whole milk, so if that matters to you, consider adding a couple tablespoons of melted butter, after you've added the buttermilk and beaten it with the mixer for 10 - 15 seconds. ;o)