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You can actually use a different substance instead of buttermilk

Adding vinegar to milk gives it an acidity similar to that of buttermilk. You can use various kinds of vinegar, such as apple cider or distilled white vinegar, but the latter has a more neutral flavor. You can use any kind of milk as well, but if your recipe calls for a certain type of buttermilk — such as low-fat — it may be best to use a similar type of milk to make a substitute. To make 1 cup of buttermilk substitute, add 1 tablespoon (15 ml) of vinegar to a liquid measuring cup. Then, add milk to the 1-cup line (237 ml) and stir. If you measure the milk separately, you’ll need a scant — or not quite full — cup (around 222 ml). Though many sources recommend letting the mixture sit for 5–10 minutes before adding it to your recipe, experts suggest this isn’t necessary.