*A note about the buttermilk: I rarely have buttermilk in my fridge. I personally use one of two substitutes when making this. You can use soured milk or yogurt, or a combo of both. I use 1 cup of plain yogurt, and 1 cup of soured milk. (Mostly because I rarely have 2 cups of plain yogurt hanging around...) For soured milk, add 1 tablespoon of lemon juice or white vinegar into a measuring cup, then fill to the 1 cup mark with milk. Stir gently and allow to sit for 5 minutes for the milk to begin to curdle slightly. If you don't have plain yogurt, just use 2 cups of soured milk (2 tablespoons lemon juice or vinegar, then enough milk to come to the 2 cup mark in your measuring cup).
Nutrition information provided as an estimate only.