Baking with Milk Kefir

I picked up my starters of water kefir and milk kefir a week ago and so far all is going well. The kefir grains are multiplying as I was told they would, they are almost doubling on each batch yay! I decided to try cooking with the milk kefir this morning, for my first (and second) try I used my buttermilk biscuit recipe, just substituting the kefir milk in place of the buttermilk. This made a little flakier biscuit and a slightly calmer flavor and they rose just fine, I know I will try this again.

The strained Kefir milk is in the quart jar

The shapes are kinda wonky the batch before looked prettier
but I forgot to take a picture and hubby ate them before I
remembered :)

You cant really tell from the picture but they are more flaky with the kefir than with the store bought buttermilk. The texture is a little closer to when I make it with my homemade buttermilk, it may also make a difference because with the kefir and homemade buttermilk its made with my milk so it has not been pasteurized or homogenised....