Homemade Buttermilk Shortcake Recipe

(Page 2 of 2)

May/June 1975
By Linn Nowicki 
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1. We find even table salt too coarse for seasoning butter, and prefer to use the finest we can get: a Morton product called Popcorn Salt. It's expensive (comparatively), but worth the cost for the way it blends in.

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2. We'd much rather churn new than "aged" cream. We don't notice any lack of flavor in sweet butter.

From: Buttermilk Recipes

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