My name is Shannon, and I started making small batch cultured butter and buttermilk at home as part of a lifelong quest to craft a perfect buttermilk biscuit made with real food and quality, local ingredients. I first baked with real buttermilk on a trip to North Carolina, and was disappointed to find anything similar on local grocery shelves so I started making my own. I soon discovered what a difference great butter and true buttermilk — the whey from the cultured butter-making process made in both the taste and texture of biscuits, as well as just about everything else in my kitchen.

I also discovered how much my cat, Gaby loved eating good butter, too. I never gave it to her, but she enjoyed licking leftovers on plates when she thought no one was looking. We started callling her the Buttercat. That was all the inspiration I needed to create my company name and logo. Once I decided to pursue this as a business, I was able to join the Incubator Kitchen Collective and begin making these products in a commercial kitchen.

I’m proud to craft a cultured butter that strives to recreate the experience of some of the best imported butters made with local, grass-grazed cream, and to be a source for those who will appreciate the difference real buttermilk makes in their own cooking and baking.

I hope Buttercat buttermilk biscuits bring back childhood memories for some and attract new fans who enjoy good food and care about where our food comes from and those who make it possible. We use the best, most local or regional ingredients we can find for everything we make!