{"id":1566,"date":"2026-01-04T00:34:17","date_gmt":"2026-01-04T00:34:17","guid":{"rendered":"https:\/\/cupcake.website\/?p=1566"},"modified":"2026-01-04T00:34:17","modified_gmt":"2026-01-04T00:34:17","slug":"the-mistake-thats-keeping-your-biscuits-from-getting-tall-and-fluffy","status":"publish","type":"post","link":"https:\/\/cupcake.website\/?p=1566","title":{"rendered":"The Mistake That\u2019s Keeping Your Biscuits From Getting Tall and Fluffy"},"content":{"rendered":"


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What do cakes, brownies, pancakes, muffins, and quick breads have in common? Well, save for some basic ingredients like flour, salt, and sugar, all these dishes rely on baking powder as a leavener. There’s no ignoring what a powerhouse the ingredient is. And yet, for those who aren’t hobby or professional bakers, baking powder is one of those ingredients that gets chucked in our pantry and long-forgotten.\n<\/p>\n

When I saw an Instagram post<\/a> showing the difference between biscuits made with old and new baking powders, something went off in my brain. In all my years of baking, it had never occurred to me that baking powder could lose efficacy over time, resulting in smaller, flatter baked goods. I knew I had to try the experiment myself.\n<\/p>\n

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Does Baking Powder Have a Shelf Life? <\/span> <\/h2>\n

My own tin of baking powder was opened about a month ago, so I knew it was fresh. I contacted a friend who does not bake often, and she gave me a container of baking powder that she estimated was at least a year old (her partner said two years). Regardless, it was quite hard and lumpy and had to be pushed through a sieve to measure and use.\n<\/p>\n