甜奶油白脫牛奶

I’d been avoiding baking because I ran out of fresh buttermilk, but this powder mixed into water perfectly in under a minute. The biscuits came out just as tender and tangy as the real thing, and the 3-cup mix makes enough for a whole gallon, which lasts ages in my pantry.

Last week I made biscuits twice and both times the batter came together in seconds with the 4-tablespoons-per-cup ratio, which is way easier than keeping fresh buttermilk in the fridge. The powder also dissolved fully in cold water without any clumping, so cleanup was a breeze.

Mixes up perfectly with no lumps, and I love that I can make exactly one cup at a time without wasting any. It saved me from running to the store just for buttermilk when I was baking biscuits last night.