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  • From: EarthNSky <erthnsky AT bellsouth.net>
  • To: homestead AT lists.ibiblio.org
  • Subject: Re: [Homestead] wooden bowls for biscuits
  • Date: Wed, 26 Nov 2008 18:25:21 -0500

So what is the difference that buttermilk makes? It is just that the cultures provide a bit of extra leavening as well as a bit of sourness?
Does it make sense that recipes that use self rising flour use sweet milk and those with AP flour use buttermilk?

Cathy wrote:

She used Martha White self-rising flour, sweet milk and, by the time I came
along she had adopted the new-fangled vegetable shortening over lard.
Instead of breaking up the fat into the flour then adding the liquid, she
pretty thoroughly mixed the liquid and fat in the well of her flour in the
dishpan then quickly mixed in enough flour and rolled out the dough.

She never measured anything, and by the time I was interested in the recipe
she wasn't cooking anymore. The biscuits were light, and not crumbly.



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