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["Lynda" <lurine AT softcom.net>]

Self-rising flour generally has salt and baking powder in it.  To use it to 
make buttermilk biscuits, you have to know the proportion of flour to baking 
powder, add baking soda and then add enough plain flour to adjust the ratio 
of flour and baking powder to the baking soda.

For example, if you make something with plain flour and it calls for 2 
teaspoons of baking powder, if you want to sub in buttermilk, you add 1/2 
teaspon of baking soda and reduce the baking powder to 1 teaspoon.

And that's about the extent of my chemistry knowledge <g>

Lynda
----- Original Message ----- 
From: "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?