Buttermilk
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The acid in buttermilk reacts with baking
soda to produce bubbles of carbon dioxide, making buttermilk the
preferred liquid of many cooks for making light, tender, highest-rising
biscuits, scones, soda breads and other quick breads, pancakes,
waffles, muffins, and cakes.
For general information on Buttermilk, go to http://www.worldandi.com/public/1999/June/butter.cfm
