Buttermilk Baking Science: Why It Works in Pancakes, Cakes and Biscuits
Buttermilk is more than a tangy liquid. Its acidity shapes gluten, activates baking soda, and helps pancakes, cakes, and biscuits rise with a softer, finer texture.
Essential Concepts
Acid softens gluten
Acid plus baking soda makes gas
Gas adds lift
Texture turns tender
Flavor gains subtle tang