I saw the buttermilk ingredient in the recipe and it reminded me that, in the past, any time I see buttermilk as an an ingredient, I usually move on to another recipe since we don't drink it so any we would buy for a recipe would mostly end up wasted. Can you just substitute regular milk for buttermilk in a recipe? I'm thinking not since buttermilk has a very distinctive texture and flavor. Any thoughts or suggestions, other than to start drinking buttermilk. ;-)