Ooh, I somehow missed whatever discussion that was (though it seems relevant to my interests).
Fully agree that buttermilk makes a huge difference! Writing about US biscuits kinda made me want to bake some, but I didn't because there's no buttermilk in the house. Plain milk would make a perfectly viable baked good, of course - just not what I crave.
Still, recipes naturally evolve into different variants, given time and distance and accessible ingredients and changing preferences. Still cousins, I say!
marilyn /
npub1w6…8qrhx
2024-08-16 04:54:08
in reply to nevent1q…hspc
Author Public Key
npub1w6xvvxdshv2uelz7qlr9v3dptdurgmnzqwe7877qe2wkq45tlucs88qrhxPublished at
2024-08-16 04:54:08Event JSON
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