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[EarthNSky <erthnsky AT bellsouth.net>]

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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