Baking powder is a field of contention. Some people think the amount of baking powder used is very specific and important, while others seem to think it's almost unnecessary. I've even read one book that said that rising occurs because of the fat in the biscuits, not the baking powder.
So what difference does baking powder really make?
To find out, I made five batches of biscuits that were identical except for the amount of baking powder used. Each batch uses two cups of flour and normally makes 8 biscuits, but I only cooked three biscuits from each batch so that I could make sure the baking conditions were exactly the same for all of the biscuits.
So what difference does baking powder really make?
To find out, I made five batches of biscuits that were identical except for the amount of baking powder used. Each batch uses two cups of flour and normally makes 8 biscuits, but I only cooked three biscuits from each batch so that I could make sure the baking conditions were exactly the same for all of the biscuits.
- Batch 1: 1/2 teaspoon baking powder
- Batch 2: 1 teaspoon baking powder
- Batch 3: 2 teaspoons baking powder
- Batch 4: 4 teaspoons (1 tablespoon) baking powder
- Batch 5: 8 teaspoons (2 tablespoons) baking powder
I then took a time-lapse video of the biscuits as they baked. The pan has three representative biscuits from each batch. Oven temperature is 425 F.
The video shows pretty clearly that a lot more rising occurs during the baking time when you use more baking powder. This picture, taken right after the biscuits had finished baking, shows the same thing:
But what about taste?
Both taste testers (my wife and I) thought that batches 1 and 2 (with only a tiny amount of baking powder) were noticeably denser and moister than the others. The texture wasn't the nice, flaky, classic biscuit texture we both like.
For batches 3, 4 and 5 (with half to double the base recommended baking powder amount), the taste difference was almost indistinguishable. My wife thought the batch with the most baking powder was best, while I thought it tasted a tad too salty and chemically. My favorite was the middle batch, with two teaspoons of baking powder, but my wife thought this one was a little too dense.
Both taste testers (my wife and I) thought that batches 1 and 2 (with only a tiny amount of baking powder) were noticeably denser and moister than the others. The texture wasn't the nice, flaky, classic biscuit texture we both like.
For batches 3, 4 and 5 (with half to double the base recommended baking powder amount), the taste difference was almost indistinguishable. My wife thought the batch with the most baking powder was best, while I thought it tasted a tad too salty and chemically. My favorite was the middle batch, with two teaspoons of baking powder, but my wife thought this one was a little too dense.
Conclusion:
More baking powder makes the biscuit rise more (imagine that!). About 1 tablespoon of baking powder per 2 cups of flour seems to be about the right amount, but even halving or doubling this amount should not ruin your biscuits.
More baking powder makes the biscuit rise more (imagine that!). About 1 tablespoon of baking powder per 2 cups of flour seems to be about the right amount, but even halving or doubling this amount should not ruin your biscuits.