Buttermilk biscuits with crisco

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Percentages are roughly approximated using US recommendations for adults. Buttermilk is a fermented dairy drink. Traditionally, it was the liquid left behind after churning butter out of cultured cream. Buttermilk can be drunk straight, and it can also be used in cooking.

In making soda bread, the acid in buttermilk reacts with the raising agent, sodium bicarbonate, to produce carbon dioxide which acts as the leavening agent. Originally, buttermilk referred to the liquid left over from churning butter from cultured or fermented cream. Traditionally, before the advent of homogenization, the milk was left to sit for a period of time to allow the cream and milk to separate. Traditional buttermilk is still common in many Arabic, Indian, Nepalese, Pakistani, Finnish, Polish, and Dutch households, but rarely found in other Western countries.