ANSWERS: 1
  • I wouldn't. They will be flat when you bake them. The active ingredient for leavening biscuits (leaven - that which causes breads to rise) is baking soda and/or baking powder. Both are a chemical leaven. They react with water, forming gas bubbles, those bubbles cause the mixture to 'rise'. Once the chemical process is through, it is done. Unlike yeast which is a biological (living) leaven that can be refrigerated to slow it down, and reactivated with a bit of sugar and warmth.

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