tag:blogger.com,1999:blog-4310710612386586063.post5782760585346489742..comments2015-05-16T08:05:00.940-05:00Magarhttp://www.blogger.com/profile/16801879129433390459[email protected]Blogger2125tag:blogger.com,1999:blog-4310710612386586063.post-74458095301712222612013-09-08T11:39:04.326-05:002013-09-08T11:39:04.326-05:00The short answer is in this particular recipe the baking soda is there to balance the acid in the buttermilk which I added to make the biscuits more tender and a little bit tangy. The long answer is explained here, http://www.kingarthurflour.com/recipe/leavens.html (much better than I could put into words!)<br /><br />-mMagarhttp://www.blogger.com/profile/16801879129433390459[email protected]tag:blogger.com,1999:blog-4310710612386586063.post-23071904972114774532013-09-05T05:09:00.634-05:002013-09-05T05:09:00.634-05:00Will totally try that one! Looks perfect for a sunday breakfast!! But i have to ask. What is it with americans and their baking soda? Here in Norway we almost only use baking powder, and i think i only know one recepi with baking soda, and its for a small cookie we call &quot;Dreams&quot;, and it is in it only to make the &quot;crust&quot; get cracks in it. I found a applemuffin recepi yesterday, an american one, and it was baking soda in it. will give it a go, and maybe im starting to use more of it if it makes a better result than on ly using baking powder... Puh! Long comment. Sorry. :) Have a great day!Miss Lindy Leehttp://www.blogger.com/profile/17078565029057146006[email protected]