When you take a sip, of Cruze Farm's buttermilk, you understand why it kept the farm alive. You can taste the butter and the milk; the thick creaminess lingers on your lips. It's a little tangy. A little sweet. It's not sour. It also has the necessary acidity to make real buttermilk biscuits—it's the whole reason the lauded Southern staple came to be. The lactic acid in buttermilk—the same thing that gives it that tang—is also what makes for truly tender biscuits, breaking down the gluten in the flour. It also contributes to the leavening effect of baking soda, producing tiny bubbles of carbon dioxide that puff up the biscuits sky-high. You know how vinegar and baking soda together will explode? It's the same effect, except in miniature. And much more delicious.