Baking Powder
The reason a biscuit rises. Baking powder is the quiet workhorse behind nearly every tender, fluffy thing that comes out of your oven.
What It Is
Baking powder is a leavening blend, not a single ingredient. It combines sodium bicarbonate (baking soda) with an acid (here, mono calcium phosphate) and a starch to keep them stable until they hit moisture and heat. This version uses tapioca starch instead of the more common cornstarch, which is what earns the non-GMO status.
The double reaction is worth knowing: a small burst happens when liquid is added, and a second, bigger lift happens in the oven. That is why pancake batter left sitting too long falls a little flat.
What To Do
The standard ratio is one teaspoon per cup of flour. Use it for biscuits, muffins, quick breads, pancakes, cakes, and anything leavened without yeast. If a recipe calls for both baking powder and baking soda, use both; they are doing different jobs.
To test freshness, stir a teaspoon into a cup of hot water. It should bubble immediately. Store in a cool, dry spot with the lid tight, and it will stay active for about a year.
