I'd like to respectfully disagree. I make a traditional homemade biscuit very similar to the Bakewell Cream recipe (flour, baking powder, salt, butter, milk.) I recently switched from milk to buttermilk and WOW it's awesome. They have a soft texture, and the best part is......they stay soft! That means my day-old leftover biscuits are not little hockey pucks. I wonder what the science behind it would say? All I know is that my kids and husband say WOW BISCUITS!!!

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