On 7/30/2016 10:04 AM, Gary wrote:
> Ed Pawlowski wrote:
>>
>> I use an Alton Brown recipe for the mix and put the dry ingredients
>> together ahead of time for four batches. One difference though. He
>> calls for buttermilk and I often forget to get it ahead of time so I put
>> powdered buttermilk in with the dry ingredients. Come breakfast morning,
>> I just add water instead of the bm.
>
> Your recipe sounds good. Question for you and others here. I've never
> bought or used buttermilk. Is it really all that? Does it really make
> much of a difference vs plain milk in a recipe like this?
>

My understanding is the buttermilk is not just for flavor but it helps
the baking powder/soda do its thing. Improves the texture by adding
carbon dioxide to the mix as it cooks.