You bought buttermilk and only used 2 tablespoons for a recipe? Here’s what to do with the rest.
—with a half-full bottle of leftover buttermilk. You’re buttermilk rich!
Maybe in your past life you would’ve let that buttermilk languish in the fridge, slowly migrating to the back behind the who-knows-how-old jam and the maybe-it’s-chili-sauce, only to be disposed of when your lease ends and you’re forced to clean out the fridge. In your new identity as a wildly resourceful kitchen whiz, however, you will consider that buttermilk to be a boon, not a burden. It’s about to make your biscuits higher and your chicken juicier.
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