Buttermilk cheddar biscuits

On this Wikipedia the language links are at the top of the page across from the article title. Percentages are roughly approximated using US recommendations for adults. Buttermilk is a buttermilk cheddar biscuits 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. Cultured buttermilk was first commercially introduced in the United States in the 1920s. When introduced in America, cultured buttermilk was popular among immigrants, and was viewed as a food that could slow aging.

Buttermilk’s popularity has declined since then, despite an increasing population, and annual sales in 2012 reached less than half that number. However, condensed buttermilk and dried buttermilk remain important in the food industry. Liquid buttermilk is used primarily in the commercial preparation of baked goods and cheese. Acidified buttermilk is a substitute made by adding a food-grade acid such as vinegar or lemon juice to milk.