Biscuits 101: yeast or baking soda?

Biscuits, those fluffy, buttery delights, are a staple in many kitchens. But do they contain yeast, the magical ingredient that makes bread rise? This question has sparked countless debates, leaving many bakers scratching their heads. In this blog post, we’ll delve into the world of biscuits and unveil the truth behind their yeast content.

What is Yeast?

Yeast is a type of fungus that consumes sugars and releases carbon dioxide gas. This gas creates bubbles in dough, causing it to rise and become light and airy. Yeast is commonly used in bread and other baked goods to achieve this desired texture.

Do Biscuits Contain Yeast?

Traditionally, biscuits do not contain yeast. Instead, they rely on baking powder or baking soda as leavening agents. These ingredients react with acids in the dough (such as buttermilk or vinegar) to produce carbon dioxide gas, which gives biscuits their signature rise.

Why Don’t Biscuits Have Yeast?

There are several reasons why biscuits typically don‘t use yeast:

• Quick Rise: Baking powder and baking soda provide a quick rise, making biscuits ready to bake in a matter of minutes. Yeast, on the other hand, requires time to ferment and rise, which is not ideal for the fast-paced nature of biscuit making.
• Dense Texture: Yeast produces a light and airy texture, which is not the desired characteristic of biscuits. Biscuits are known for their dense and flaky texture, which is achieved through the use of baking powder or baking soda.
• Flavor: Yeast can impart a slightly yeasty flavor to baked goods, which is not a desirable flavor profile for biscuits.

Variations on the Classic Biscuit

While traditional biscuits do not contain yeast, there are some variations that do incorporate this ingredient.

• Yeast-Raised Biscuits: These biscuits use a small amount of yeast to provide a slight rise, resulting in a slightly lighter and fluffier texture than traditional biscuits.
• Sourdough Biscuits: Sourdough culture, which is made from fermented flour and water, can be used as a leavening agent in biscuits. This imparts a tangy flavor and a slightly denser texture.

Final Thoughts: The Verdict

In conclusion, traditional biscuits do not contain yeast. They rely on baking powder or baking soda for leavening, which provides a quick rise and a dense, flaky texture. However, there are some variations on the classic biscuit that do incorporate yeast, offering a slightly different texture and flavor profile.

Basics You Wanted To Know

Q: Why are my biscuits not rising?
A: Check the freshness of your baking powder or baking soda. Old leavening agents may not provide enough lift. Also, ensure you’re not overworking the dough, as this can inhibit rising.

Q: Can I substitute yeast for baking powder in biscuits?
A: Yes, but you will need to adjust the amount of liquid in the recipe. Yeast requires more liquid to activate and rise.

Q: Can I use self-rising flour to make biscuits?
A: Yes, but be aware that self-rising flour already contains leavening agents. Adjust the amount of liquid accordingly to avoid over-rising.

Q: How can I make biscuits with a lighter texture?
A: Use cold ingredients and handle the dough as little as possible. Overworking the dough can develop gluten, making the biscuits tough and dense.

Q: What is the best way to store biscuits?
A: Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze the biscuits for up to 2 months.