Need some good buttermilk and Bordens from HEB ain't cuttin it. Anyone got a recommendation that I could somewhat easily get?

Promised Land is usually pretty good so long as your store carries it. What are you needing it for?

I'll have to look for promise land… I'm making my grandmothers biscuits. She always used buttermilk from the dairy farm down from her house in Mississippi… can't quite find that here in B/CS ha!

AggieReverend said:

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I'll have to look for promise land… I'm making my grandmothers biscuits. She always used buttermilk from the dairy farm down from her house in Mississippi… can't quite find that here in B/CS ha!

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Promised Land will work for biscuits. Jealous now!

I don't have any recommendations for buttermilk but may have some tips to help. What fat are you using? I use half South Chicago Packing lard and half Kerrygold butter. Before I pulse that in I'll drop a spoon of mayo in the flour and let my food processor run to coat all the flour. I'll typically add a heaping Tablespoon of Sour Cream to the Borden buttermilk to give it additional richness. They turn out incredible every time

I'm using kerrygold butter but have never thought about the mayo or the sour cream. I understand what the sour cream does but what's the added benefit of the mayo?

I read it as a tip long ago and have done it ever since. I'm guessing it just coats the flour grains and helps the other fats stay separate creating flakiness during baking. Or maybe it's as simple as just more fat

I've never seen Promised Land buttermilk in stores, it's not on their website, and a Google image search doesn't show a picture. Odd that there is a response plus 2 blue stars for a product that doesn't seem to exist

HEB has (had?) a whole milk buttermilk at 3.25% butterfat. It has a yellow label. It's far superior to the skim buttermilk.

I say had(?) because it appears out of stock everywhere.

Borden's makes a "Country Store Bulgarian Style" at 3.5%...makes a good Texas Sheet cake even better.

FIDO*98* said:

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I read it as a tip long ago and have done it ever since. I'm guessing it just coats the flour grains and helps the other fats stay separate creating flakiness during baking. Or maybe it's as simple as just more fat

I've never seen Promised Land buttermilk in stores, it's not on their website, and a Google image search doesn't show a picture. Odd that there is a response plus 2 blue stars for a product that doesn't seem to exist

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Funny... appears you are correct. When it was suggested, I assumed it was produced. Their other products are high fat.

Almost every time I go to HEB they have NO buttermilk. Let alone any selection.

The Bulgarian stuff is my go-to for any recipe that uses buttermilk. Even the little dumpy Kroger by my house keeps it in stock.

Regarding biscuits, I've found that using the cream biscuit recipe from serious eats to be pretty hard to beat. It's a piece of cake to throw together on a weekday morning and I don't have to mess with cutting in butter or any of that.