how to make baking powder biscuits not fluffy

It also neutralizes the acid, raising the overall pH and making the batter more alkaline. For one, when you mix baking soda with an acid, it doesn’t just create CO 2. If it’s really as simple as whether or not a recipe has an acid in it, then why all the fuss about when to use baking soda versus baking powder-and why do some recipes call for both? Well, it turns out that reality is a bit more complicated. Why do some recipes contain both baking soda and baking powder? In fact, 1 teaspoon of baking powder has approximately the same leavening power as just ¼ teaspoon baking soda. One other side effect of the additional ingredients in baking powder is that the mix is less concentrated (and thus less powerful) than baking soda. (If you’re having flashbacks to the papier-mâché volcanoes you made for the science fair, you’re on the right track.) When sodium bicarbonate comes into contact with an acidic liquid-think buttermilk, yogurt, sour cream, molasses, coffee, citrus juice, or vinegar- it produces carbon dioxide gas, and those bubbles produce the lift that you’re looking for. Let’s start with the science: Baking soda is the commercial name for sodium bicarbonate.

So, what’s the difference between baking soda and baking powder? Still, while they look the same, sound the same, and do virtually the same job, they aren’t substitutes for each another-at least, not entirely. Cakes, muffins, scones, quick breads, and basically anything you’re baking that doesn’t include yeast (a biological leavener) or beaten eggs (a mechanical leavener) rely on these compounds to produce a light texture or “crumb.” It’s totally fair to be confused because baking powder and baking soda actually do have a lot in common: They’re both chemical leaveners, which means that they add volume to baked goods by generating gas during the mixing and baking of a batter or dough. We’d be lying if we said we hadn’t wondered the same thing once or twice in the past before tying on our aprons. No matter where you are on your baking journey, at some point you’ve probably asked yourself, “what’s the difference between baking soda and baking powder?” It’s a reasonable question: They’re both plain white powders and their names certainly sound similar.

How to make baking powder biscuits not fluffy