We're glad you pointed this out, Janet. In most cases it is necessary to change the leavener so that baking soda is used along with buttermilk. However, these biscuits get a good portion of their rise from the cold fat creating flakes/layers and steaming in the oven as they bake. We made some test batches of biscuits to see if we preferred the version made with baking soda, and we found it simply wasn't necessary to make this adjustment to produce well-risen, tasty biscuits. Kye@KAF

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