Old fashion raw whole cultured buttermilk! It’s simple, but today it’s rare. Culinary artist love to use whole buttermilk to batter chicken, make pot pie, pancakes, cornbread or bake mouthwatering biscuits. The secret is the rich full tangy flavor. Don’t take our word for it. Use it to make a cake of cornbread and then pour some buttermilk over a hot slice. Better yet- make a pan of biscuits and pour some honey over a hot one!