I always have a jar of homemade buttermilk in my fridge to use for smoothies but I often use it for baking to. I've noticed though that it is much thicker than the buttermilk I can buy in the store. So for biscuits and other baked goods, do I need to thin it out before using to make it more like the store bought version?
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)