Home » Grocery » Simple Shortcuts: Powdered Buttermilk

Simple Shortcuts: Powdered Buttermilk

Banana Biscuits au Chocolat | Persnickety Biscuit

Until now, I have been fairly strict with my biscuit ingredient choices. I choose buttermilk, not the milk and lemon juice substitute many swear by. Butter, not margarine. White Lily flour, not store brand. But there are times you can’t get to the store but you still want biscuits, so what do you do?

The fact is that there are many more variations on biscuit ingredients and recipes than there are readers of this blog, so there are a lot of answers to that question. I decided to test one out that I have not heard anyone else mention: powdered buttermilk.

Powdered Buttermilk| Persnickety Biscuit

This nifty little invention can be found in the baking aisle of your local grocery store – where evaporated, condensed, and powdered milks are to be found. Directions for use are on the side of the container. Basically, a few tablespoons of the mix are added to your dry ingredients. Then water or some other kind of liquid is added at the appropriate time.

Biscuit Dough| Persnickety Biscuit

 

For my experiment, I decided to use my banana biscuit recipe as my base. I used the appropriate amount of powdered buttermilk and mixed it in with the flour. Then I chose almond milk as my liquid, because that is what I had on hand. Besides, I figured the vanilla flavor in the milk would just be a bonus.

Otherwise, I pretty much followed the recipe. Of course, I also used some of the dough to make little chocolate filled pockets because, well, why not?

Banana Biscuits au Chocolat | Persnickety Biscuit

Banana Biscuits au Chocolat

Why choose this biscuit recipe?
This was all about convenience. I had all of the ingredients on hand: the overripe banana, almond milk, and powdered buttermilk.

What is persnickety about this biscuit recipe?
The thing that surprised me was when I added the wet ingredients to the dry. The dough was initially too dry, so I added a little more liquid. Then it seemed like the dough got really wet, really fast. I wondered if there were some kind of chemical reaction with the powdered buttermilk and the liquid that caused this. Do any of you readers know?

So how were the biscuits?
Delicious! We enjoyed a few of them and then the rest were bundled up and left with a friend who was dealing with a family crisis. At the end of all of my recipes, I say “Share with someone you love,” so that is what I did. She reported back that they did not last long in her household.

Banana Biscuits | Persnickety Biscuit

 

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