We’re talking English Muffins.
For a good reason though!
I’ve always used shortening (Crisco) in my English Muffins, but I know that some people are super opposed to the stuff. And I recently had someone ask me about possible substitutions. My gut told me that butter (or another fat) would probably work, but I really didn’t know.
As luck would have it, Hubs had just finished off the last of the English Muffins and I had half a quart of buttermilk hanging out in the fridge. It was destiny.
So (inspired by the science-y nature of The Food Lab), I went into experiment mode. I made three identical batches of English Muffins (using half whole wheat flour), changing the fat in each batch. The control used Crisco, the next batch was butter, and bacon drippings in the third (I always have bacon drippings around and they’re my favorite fat to use when making bread or buns).