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Dozens of iconic Southern recipes call for buttermilk, the incomparable cultured milk that lightens, tenderizes, marinates, flavors, and performs other works of kitchen magic.
A common substitute for buttermilk has long been sour milk. This works as a replacement if only a small amount of buttermilk is needed—and the recipe isn’t dependent on the rich signature ...
Ree likes to make her flaky buttermilk biscuits in a cast iron skillet which she says gets "screaming hot." Topping them off with a homemade cinnamon-honey butter that melts into all the nooks and ...
When baking, add the powdered buttermilk with the rest of the dry ingredients and then add the appropriate amount of water when the recipe calls for buttermilk. $15 at Amazon
Tosi describes chess pie as something "the old gals of yesteryear made when there was nothing to really make pie out of". [2] She substituted heavy cream for the called-for buttermilk to create a gooier consistency and corn powder and milk powder for the called-for flour to create a more interesting flavor. [2] The pie was popular at family ...
Preheat the oven to 425°F. In a large bowl, combine flour and butter. Use the pastry cutter to cut the butter into the flour until the pieces of butter are about the size of peas.
Malted milk or malt powder or malted milk powder, is a powder made from a mixture of malted barley, wheat flour, and evaporated whole milk powder. The powder is used to add its distinctive flavor to beverages and other foods, but it is also used in baking to help dough cook properly.
Many bakeries, delis, and home industries sell commercial rusks, sometimes made from non-traditional ingredients, such as baking powder rather than sourdough. In addition to plain and buttermilk flavours, aniseed, wholewheat, condensed milk, muesli, and lemon poppyseed variations are also available.