Hi Karen, we've found that our buttermilk powder doesn't quite replicate the acidity and robust flavor of liquid buttermilk, so for this recipe I would encourage you to use fresh buttermilk. However, the recipe should still work well with the buttermilk powder. If you'd like to substitute dry buttermilk powder I would add 1/2 cup buttermilk powder in with the flour, and replace the liquid buttermilk with 2 cups room temperature water. 

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