This recipe calls for buttermilk, which I don't always have hand. I do have powdered buttermilk in the pantry but there are times I have had to make my own substitution, which works just well using two ingredients.
milk (just under 1C)
1T vinegar or lemon juice (I've always used lemon juice)
Place 1T of the vinegar or lemon juice in measuring cup and add the milk to bring it up to 1C. Let it sit for 5 minutes and then use the amount your recipe needs.
2t baking powder
1/4t baking soda
1C (4 oz.) shredded cheddar cheese
In a mixing bowl, combine flour, baking powder, salt and baking soda. Cut in shortening until the mixture resembles coarse crumbs. Stir in cheese. Add buttermilk; stir just until dough clings together. On a lightly floured surface, knead dough lightly until easy to handle. Roll into a 12-in. circle. Cut into 8 wedges. Begin at wide end of wedge and roll toward point; place biscuits, point side down, on a greased baking sheet. Bake at 450 for 12-14 minutes or until golden brown. Serve warm. Yield: 8 biscuits