What makes biscuits fluffy?

Answer 1

read the article on biscuits that was published by Cooks Illustrated magazine, November 2007. They tried dozens of recipes and made hundreds of batches in order to find the best recipe. The recipe they came up with uses both baking powder AND baking soda:

== - makes 12 biscuits - Ingredients 2 cups (10 ounces) unbleached all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon sugar

3/4 teaspoon table salt

1 cup cold buttermilk

8 tablespoons unsalted butter, melted and cooled slightly (about 5 minutes), plus 2 tablespoons melted butter for brushing biscuits Procedure 1. Adjust oven rack to middle position and heat oven to 475°F. Whisk flour, baking powder, baking soda, sugar, and salt in large bowl. Combine buttermilk and 8 tablespoons melted butter in medium bowl, stirring until butter forms small clumps. 2. Add buttermilk mixture to dry ingredients and stir with rubber spatula until just incorporated and batter pulls away from sides of bowl. Using greased 1/4-cup dry measure, scoop level amount of batter and drop onto parchment-lined rimmed baking sheet (biscuits should measure about 2 1/4 inches in diameter and 1 1/4 inches high). Repeat with remaining batter, spacing biscuits about 1 1/2 inches apart. Bake until tops are golden brown and crisp, 12 to 14 minutes. 3. Brush biscuit tops with remaining 2 tablespoons melted butter. Transfer to wire rack and let cool 5 minutes before serving.

Recipe from Cook's Illustrated Magazine, November 2007

Answer 2

The fluffiness of bread comes from the raising agent, which is usually yeast, but may be baking powder. The gluten, ( a protein formed when flour is moistened) helps the bubbles produced by the rising agent to be trapped and gives the bread an elastic or chewy texture.

Answer 3

baking soda.

More information:

Depending on the type of cake, the rise might come from baking powder, baking soda combined with vinegar or buttermilk, or from air beaten into egg whites.

Answer 4

The yeast in the dough makes bread light and "fluffy." Yeast produces gas that forms bubbles in the dough, making it rise.

Answer 5

Baking soda, because it has properties in it that make the cookies rise under heat.

Answer 6

you know what by making the biscuits more fluffy your getting more fluffy of fattter than u are already.

Answer 7

the eggs make it fluffy

Answer 8

Leavening, usually by baking powder.

Answer 9

Baking soda