If you don’t have fresh buttermilk on hand, don’t fret! Instead, you can use 2-1/2 teaspoons vinegar or lemon juice plus milk to make 3/4 cup plus 2 tablespoons. Buttermilk gives baked goods a moist texture and tangy flavor. But if you’re lookin’ for a milder flavor, you might want to simply stick with fresh milk or “sweet milk” as we Southerners like to call it instead of buttermilk.