I tend to agree with using the American style butter. However, I enjoy the European in biscuits with lots of baking powder added for rise. My favorite formulation is from "Huckleberry" cookbook. Most other things are to rich for me with the European. I do keep European in a butter bell jar for spreading. The best butter I have found was from my local dairy. It has around 86% fat and had the tangy cultured flavor. It was like $8 for a pound, while not unattainable not something I can keep around all the time.

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