I never have cream on hand, but I always have buttermilk. Is it possible to substitute buttermilk for the cream in cream biscuits? If so, how would I go about doing that? I want to try this recipe sooooo bad because biscuits are usually my kryptonite, but I'd really prefer to avoid having to go all the way to the store just to buy something I almost never use. In case you're not familiar, cream biscuits are just cream, flour, salt, and baking powder, no cutting in butter necessary.