Evening Edge
What’s For Dinner?
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| LOUIE FAVORITE/AJC Staff |
| Buttermilk biscuits are my favorite, but you can also make biscuits using regular milk, clabbered milk, heavy cream or half-and-half. Sadly, true buttermilk, the natural byproduct of churning cultured butter, is very rarely found these days. The vast majority of what you will find in your market is either skim or whole milk that has had a culture added to it. Either is fine, though obviously, whole buttermilk will make for a slightly richer biscuit. |