These didn’t come out great, they were ALMOST good but the texture was off-I suspect the issue was that I used almond milk with apple cider vinegar as my “buttermilk” and it was likely thinner in consistency than actual buttermilk. That probably skewed the bake time but I had a hard time telling because the outside went golden and browned pretty quickly and that’s what was listed as the indicator for “done” in the recipe. I’ll probably try again with my faux-buttermilk and reduce to 1.5 cups instead of 1.75 cups to see if that fixes it at some point. At least I wasn’t heartbroken because there isn’t a ton of sunken time in this pre-baking. I forgot to take a photo but it wasn’t very beautiful anyway.
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