Buttermilk

About

Acidic cultured milk for biscuits. The acid is why those doughs also carry a little soda.

How it's made Unverified

Industrial pantry item — not a from-scratch plan toggle. Notes stay blank until sourced.

Left blank until a sourced industrial-process sketch is reviewed.

Sources

No sources listed yet.

Used in

• Advanced Buttermilk biscuits component
• Advanced buttermilk brine component
• Advanced buttermilk pancake batter component
• Advanced Waffle batter component
• Buttermilk biscuits component
• Buttermilk brine component
• Classic Buttermilk biscuits component
• Classic buttermilk brine component
• Classic buttermilk pancake batter component
• Classic Waffle batter component
• Cornbread batter component

Similar in this layer

• Crème fraîche 1.00
• Heavy cream 1.00
• Sour cream 1.00
• Whole milk 1.00
• Plain yogurt 1.00
• Coconut milk 0.65