Most People Can’t Spot The Difference Between These, But It’s Really Important Check

 

The Secret to Perfect Biscuits Lies in the Difference Between Baking Soda and Baking Powder

Introduction: A Kitchen Mistake Waiting to Happen

At first glance, they seem the same—white powders in small containers. Most of us have them in our pantries, and more than a few of us have confused one for the other when a recipe called for just one. The result? Flat cookies. Bitter muffins. Pancakes that don’t rise.

Welcome to the baking conundrum that has haunted generations: baking soda vs. baking powder.

“Most people can’t spot the difference between these, but it’s really important to check.”

These two ingredients may look identical, but in baking chemistry, they are anything but. And learning how and when to use each can mean the difference between a mediocre bake and something unforgettable.

To drive this point home, we’ll be baking something truly special: Southern-Style Buttermilk Biscuits. This recipe uses both baking soda and baking powder—on purpose—and is a masterclass in how they work together.

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Table of Contents

1. The Difference Between Baking Soda and Baking Powder

2. When and Why to Use Each

3. Ingredient List

4. Step-by-Step Instructions

5. The Science of Rise: How It Works in Biscuits

6. Biscuit Troubleshooting Tips

7. Variations and Add-ins

8. How to Store or Freeze

9. What to Serve With Your Biscuits

10. Final Thoughts: Get the Rise You Deserve

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1. The Difference Between Baking Soda and Baking Powder

Let’s break it down simply:

• Baking Soda (Sodium Bicarbonate):
  This is a base. It needs an acid to react with (like lemon juice, vinegar, buttermilk, or yogurt). The reaction releases carbon dioxide, which creates rise.

• Baking Powder:
  This contains baking soda plus an acid (usually cream of tartar) and a starch. It just needs moisture and heat to work. Most baking powder sold today is “double-acting”—meaning it reacts once when wet and again when heated.

In short:

• If your recipe has acid (like buttermilk), use baking soda.

• If it doesn’t, use baking powder.

• Some recipes, like our biscuits, use both—and for good reason.

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2. When and Why to Use Each

Think of them as teammates:

• Baking soda gives a strong, fast rise but needs help (acid).

• Baking powder is milder but self-contained—it works without extra acid.

• Using both can give your recipe lift and balance the flavors.

For example, buttermilk is acidic. It activates the baking soda, but also brings tang. Adding baking powder ensures the biscuits still rise high, while baking soda neutralizes that tang so it’s not overwhelming.

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3. Ingredients: Southern-Style Buttermilk Biscuits (Makes 12)

🧂 Dry Ingredients:

• 2 ½ cups (310 g) all-purpose flour

• 1 tbsp baking powder

• ½ tsp baking soda

• 1 tsp salt

• 1 tbsp sugar (optional, but helps browning and flavor)

🧈 Fat:

• ½ cup (1 stick or 113 g) very cold unsalted butter, cubed
  (or substitute ½ cup lard or shortening)

🥛 Liquid:

• 1 cup (240 ml) cold buttermilk

• Extra buttermilk or melted butter for brushing the tops

Optional:

• Add-ins: shredded cheddar, chopped chives, crumbled bacon, or herbs

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4. Step-by-Step Instructions

🔪 Step 1: Prep the Butter

Cut the butter into small cubes and place in the freezer while prepping the other ingredients. Cold fat is key to flaky biscuits.

🥣 Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together:

• Flour

• Baking powder

• Baking soda

• Salt

• Sugar (if using)

🧈 Step 3: Cut in the Butter

Use a pastry cutter, fork, or your fingertips to cut the cold butter into the flour until the mixture resembles coarse crumbs. Small visible chunks of butter are good—they create steam pockets that form flakes.

🥛 Step 4: Add the Buttermilk

Make a well in the center and pour in the cold buttermilk. Stir gently with a wooden spoon or spatula until just combined. The dough will be shaggy.

🧑‍🍳 Step 5: Fold for Flakiness

Turn the dough out onto a floured surface. Pat into a rectangle, then fold in half like a book. Repeat this pat-and-fold process 3–4 times—it builds layers.

Final pat: Press dough to about ¾ to 1 inch thick.

🔄 Step 6: Cut the Biscuits

Use a sharp biscuit cutter (or glass, but don’t twist) to cut out circles. Press straight down for clean edges so they rise evenly.

Gather scraps gently and repeat.

🔥 Step 7: Bake

Preheat your oven to 425°F (220°C).

Place biscuits on a parchment-lined baking sheet. For soft sides, place them touching. For crisp sides, space them apart.

Brush tops with buttermilk for color, or butter for flavor.

Bake for 13–16 minutes, until tall and golden brown.

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5. The Science of Rise: How It Works in Biscuits

This recipe uses:

• Baking powder for the initial lift

• Baking soda for additional lift when combined with buttermilk’s acidity

The cold butter, when baked, creates steam which pushes layers apart—this is where flakiness comes from.

If you overmix, the gluten toughens the dough. If your fat melts, you lose flake potential. That’s why cold ingredients and a gentle hand are so critical.

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6. Biscuit Troubleshooting Tips

Problem	Likely Cause
Flat biscuits	Used only baking soda or old leaveners
Tough, dense texture	Overmixed the dough
Spread too much	Butter was too warm
Not golden on top	Didn’t brush with buttermilk or butter
Salty or bitter aftertaste	Used baking soda without acid to balance

Always check expiration dates on baking soda and powder. They lose potency over time.

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7. Flavor Variations and Add-ins

Biscuit dough is a blank canvas. Try:

• Cheddar + Jalapeño

• Rosemary + Black Pepper

• Cinnamon Sugar + Vanilla (for sweet biscuits)

• Parmesan + Garlic

• Bacon + Chive

Just fold your mix-ins into the dough after the buttermilk step.

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8. How to Store or Freeze

Storing:

• Room temp: 1–2 days in airtight container

• Fridge: Up to 5 days, reheat before eating

• Reheat in toaster oven or oven at 350°F for 5–7 minutes

Freezing:

• Freeze unbaked cut biscuits on a tray, then store in a freezer bag for up to 3 months.

• Bake straight from frozen at 450°F, adding 2–3 minutes to baking time.

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9. What to Serve With Biscuits

The possibilities are endless:

• Breakfast: Scrambled eggs, sausage gravy, honey butter

• Lunch: Ham and cheese biscuit sandwiches

• Dinner: Serve with fried chicken, BBQ, or chili

• Sweet: Top with strawberries and whipped cream for shortcake

They’re also perfect with just butter and jam, especially warm from the oven.

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10. Final Thoughts: Get the Rise You Deserve

The difference between baking soda and baking powder may seem small—but it makes a world of difference in your final result. They serve different purposes, and knowing how to use them is a mark of a confident cook.

In this biscuit recipe, you’ve learned:

• The science of leavening

• The art of folding for layers

• How to create towering, flaky biscuits from scratch

• Why the right ingredients, in the right proportions, matter so much

So next time you're scanning your pantry, remember: most people can’t spot the difference—but now you can.