...and use over and over again:
Buttermilk.
Who keeps buttermilk? I don't. But I do keep lemon juice, and there's always milk.
To make buttermilk I pour 1 Tbsp. of lemon juice into a measuring cup, and then fill the cup to the 1 c. line with milk. It needs to sit for five minutes, and then I pour what I need into my dough.
Cutting-in butter.
Wow, do I hate this - I just can't seem to do it right. Instead of doing it the way I was taught in home ec, I grate my frozen butter with a large cheese grater. It works every time, and saves my sanity.
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