Plump buttermilk croissants for just about any level of cook

Buttermilk creates light and airy croissants that even a beginner chef will find confidence in preparing. These work great for a Sunday dinner, sliced open for sandwiches, as a companion to your breakfast fare or munched with a little jam or honey.
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Shannon M. Smurthwaite is a Southern California native, cookbook author, food columnist and freelance writer. Her blog: www.myitalianmama.com. She and her husband, Donald, reside in Idaho. Email: shannonisitalian@gmail.com