Great recipe. However, you will need to adjust slightly for altitude if you're at a higher altitude. I'm in Denver, and I had to add just under a 1/4 cup buttermilk (I make a half recipe, add just under 1/2 cup buttermilk for the full recipe). Otherwise it seems a bit dry, and you may have trouble getting the dough to form together, but that's not unusual with high-altitude baking.

Reviewed On: Jan. 2, 2009