I made butter, of course.
The first time, I didn't take pictures because it was pretty spur of the moment, so I took pictures the second time around. You can pretend it was exactly the same, but the first time was better because I put a little bit of sour cream to "culture" the ultra-ultra pasteurized whipping cream, acting on the advice of Sally Schneider that cultured cream is far superior to sweet cream. It is. The sour cream was also left over from the bridal shower, though, and it had turned pink by the time I decided to make the second batch. And everyone was out of yogurt, and they don't really sell much creme fraiche in eastern Washington. So just pretend the second batch had culture in it. It looked the same anyway.
I made my butter in old pasta and jam jars (canning jars work as well, I hear). If you have a stand mixer or some kind of mixer thing that doesn't scare the crap out of you and spit stuff everywhere, you can just turn it on and leave it until it makes butter.
I started with about a cup of cream; it doesn't really matter unless you have a specific amount of butter you need. This made 4-5 tablespoons of butter. If you have cultured milk products, put 1 tsp of stuff in with the cream. If you're using creme fraiche, try half and half like the recipe says and tell me how it works.
Smitten Kitchen's Favorite Buttermilk Biscuits. You'll also have the exact amount of buttermilk needed.
The biscuits are delicious.