Matthew, Fresh butter--whether it is homemade or from your local farmer--usually has a creamier mouth-feel and a slightly sweet, buttery flavor. This flavor profile will usually come through in your final baked goods as well and make them richer, more moist and just more delicious (hence the "you'll never go back" saying). As for how it will behave in baking, it is hard to say because homemade butter varies quite a bit in its moisture content and levels of fat. These characteristics are determined by the butter-making process, including if all the buttermilk rinsed out, what type of milk is used, what type of salt is added (or not), and how long it was left to sit before churning. All of these things will affect the flavor as well. The most important thing to know if if the butter still has any of the buttermilk in it--if so, you may consider reducing some of the other liquids in your recipe. We hope you give it a try! Happy baking. --Kye@KAF

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