Many years ago I cut out a tip that was written on a flour bag: “The Lemon Juice Secret for baking bread naturally.” It suggests that adding 1 tablespoon of lemon juice for every 4-5 cups of flour will add lightness and volume to your yeast doughs.
I am more inclined to make quick breads, like biscuits, on a whim for dinner, using baking soda or baking powder rather than taking the time to make yeast rolls or bread. When using baking soda or powder, one needs to add something acidic to cause a chemical reaction and create the leavening; most often a recipe will list buttermilk or cream of tartar.
I always knew that if you don’t have buttermilk on hand, you can substitute some lemon juice mixed with regular milk. I often think about that tip I cut out when I’m making biscuits, and in my recipe it lists regular milk and cream of tartar. I used lemon juice and milk instead of cream of tartar a couple times in my biscuits, and since then it’s all I use. The recipe calls for 2/3 cup of milk, and I usually put in 1-2 teaspoons of lemon juice, letting the juice and milk sit to blend for a couple minutes, where it becomes a bit curdled, before mixing it in.
Ever since I started making biscuits that way they have always been light and fluffy, and now it’s the only way I’ll make them. I hope you will have the same result if you give it a try!