Baking Soda and Sour Milk

Admittedly, I don't bake often, but Celia's Scone recipe had me thinking about what I usually do when making similar recipes. I add 1 Tbspn of either vinegar or lemon juice to 1 cup of milk, stir and let it sit for a couple of minutes to sour and curdle. The other thing I do is add 1/2 tspn of baking soda to an appropriate amount of melted, but not hot, butter and stir it up. This technique, I believe, coats the baking soda (alkaline - carbonate) with the fat and keeps it from reacting too quickly with the acids in the sour milk when mixing up the batter/dough. I then add the butter/soda with the dry ingredients, mixing thoroughly before adding the sour milk. Then, as the cooking takes place, the butter fat melts and they react, releasing the CO2 to make what you're cooking rise. I've done this quite successfully with biscuits and pancakes. Does anyone else do this or something similar?

Admittedly, I don't bake often, but Celia's Scone recipe had me thinking about what I usually do when making similar recipes. I add 1 Tbspn of either vinegar or lemon juice to 1 cup of milk, stir and let it sit for a couple of minutes to sour and curdle. The other thing I do is add 1/2 tspn of baking soda to an appropriate amount of melted, but not hot, butter and stir it up. This technique, I believe, coats the baking soda (alkaline - carbonate) with the fat and keeps it from reacting too quickly with the acids in the sour milk when mixing up the batter/dough. I then add the butter/soda with the dry ingredients, mixing thoroughly before adding the sour milk. Then, as the cooking takes place, the butter fat melts and they react, releasing the CO2 to make what you're cooking rise. I've done this quite successfully with biscuits and pancakes. Does anyone else do this or something similar?

Wow, Howie. Who Knew?

That's very clever!

Howie, have you ever thought of using buttermilk in place of the sour milk ? The reason I ask is because when you run out of buttermilk, the suggested substitute is milk and a Tbsp of vinegar or lemon juice...

The bicarb and fat trick is neat - new to me - will try it ! Thanks.

Howie, have you ever thought of using buttermilk in place of the sour milk ? The reason I ask is because when you run out of buttermilk, the suggested substitute is milk and a Tbsp of vinegar or lemon juice...

The bicarb and fat trick is neat - new to me - will try it ! Thanks.

Usually, when I make things like this, it's at the spur of the moment, and buttermilk would require a special trip to the store. However, I do use buttermilk in pancakes if I'm planning ahead.

buttermilk would require a special trip to the store.

Howie, Saco dehydrated buttermilk comes in handy in a pinch. I keep a box of packets around for those last minute pancake decisions.

Howie,

I do the lemon juice and milk a lot in lieu of buttermilk. I also add lemon juice to boiling milk to make lemon ricotta if I run out. However, never heard of the butter and baking soda...sounds interesting. I will certainly try it. Thanks for the tip.