Yes - if you like to experiment. To be on the safe side, look in your lending library for hundred-year-old recipe books and use one of the recipes that call for buttermilk. It will produce a characteristically mild sourness. You could try substituting yoghurt in place of buttermilk that hasn't been damaged by pasteurisation and added flavours.
Of course - cooks a hundred years ago weren't stupid - if the recipe calls for buttermilk then use it. If you don't have an antique cookbook, you might have to try buttermilk to see if you like it.
no it would taste like spoiled milk
Yes, you can use buttermilk with baking powder.
Yes or water if you add a little extra fat.
Buttermilk has a different acidity than whole milk. If used in a cake mix that calls for whole or 2% milk, a teaspoon of baking soda should be added to balance the acid in the buttermilk.
The standard substution for buttermilk is to add one teaspoon lemon juice or vinegar to one cup of regular milk, which will give pretty much the same result as commercial buttermilk.
No, you can substitute buttermilk for milk but not for baking powder.
Yes: you can use a greater volume of fresh milk (preferably scald it first) instead of powdered (substitution charts range from four to 9.5 times the amount of fresh milk instead of milk powder). In many recipes you can just leave out the milk. Or use dried buttermilk, or malted milk powder.
The cake won't come out properly. However, for every cup of buttermilk in your recipe, put 1 tablespoon of vinegar in a measuring cup, and then pour milk in the cup until you have a total of 1 cup of liquid.
No, I wouldn't use it, you shouldn't really use spoiled milk in general. Buttermilk is kinda a form of spoiled milk but not really, it is more tart than regular milk (2%, whole milk etc).
Yes, a person can use half and half in pudding instead of milk. It can change the consistency slightly because it does have a higher fat content.
Depends on the type of doughnuts. for some you use regular milk, for some, you use buttermilk.
No, milk is thicker than water it will dry out the biscuits. Yes, but you would have to add in some other form of fat like butter, margarine, or shortening.
Yes. However, if you use baking soda instead of powder, you'll need to include some acid. A teaspoon of lemon juice or using buttermilk instead of regular milk will work.