Substitute for Cream of Tartar in Biscuits: What Works

Baking powder is the simplest substitute for cream of tartar in biscuits when the recipe also calls for baking soda: replace each ½ teaspoon cream of tartar plus ¼ teaspoon baking soda with 1 teaspoon baking powder. These tender, flaky biscuits use baking powder directly, so they need no cream of tartar; they are served warm alongside a meal or with butter and jam.

Ingredients

2 cups (250 g) all-purpose flour, plus 1 tablespoon (8 g) for dusting if needed
1 tablespoon (12 g) baking powder
1 teaspoon (4 g) granulated sugar, optional
½ teaspoon (3 g) fine salt
6 tablespoons (85 g) cold unsalted butter, cut into small cubes
¾ cup (180 ml) cold buttermilk

Instructions

Heat the oven to 450°F (232°C). Line a baking sheet with parchment, or leave it unlined if it is nonstick. Measure the flour by spooning it lightly into the cup and leveling the top; packing flour into a measuring cup can make the biscuits dry.
In a large bowl, whisk together the flour, baking powder, sugar if using, and salt. Whisk thoroughly so the leavener is distributed rather than concentrated in a few biscuits.
Add the cold butter. Use a pastry cutter, two knives, or your fingertips to work it into the flour until the mixture has coarse crumbs and visible pieces of butter about the size of peas. A few smaller flakes are fine. If the butter begins to soften or smear, put the bowl in the refrigerator for a few minutes before continuing.
Pour in the cold buttermilk and stir gently with a fork just until there are no large pools of liquid. The dough should look shaggy and may have a few dry crumbs at the bottom of the bowl. If it is unusually dry and will not come together when pressed, add cold buttermilk 1 teaspoon (5 ml) at a time. Avoid stirring until smooth; overmixing develops gluten and can make biscuits tough.
Turn the dough onto a lightly floured surface. Gently press it together, then pat it into a rectangle about ¾ inch (2 cm) thick. Fold the dough in half, turn it, and pat it out again. Repeat this fold twice more, handling it lightly. The layers help create a flaky interior.
Pat the dough to about ¾ inch (2 cm) thick. Cut straight down with a 2- to 2½-inch (5- to 6-cm) biscuit cutter, without twisting. Press together the scraps gently and cut any remaining biscuits. Arrange them on the baking sheet with their sides just touching for softer sides, or spaced apart for more browned edges.
Bake on the middle rack for about 14 minutes, checking at 12 minutes. The tops should be golden and the sides set. If the biscuits are still pale in the center at 12 minutes, continue baking and check again after a minute or two. Serve warm.

Tips

Use the paired substitution, not cream of tartar by itself. For a recipe that lists both ingredients, replace each ½ teaspoon cream of tartar and ¼ teaspoon baking soda with 1 teaspoon baking powder. Baking powder contains both an alkaline leavener and an acid, so it can replace that pair. Do not add the original baking soda as well unless the recipe specifically calls for extra.
Check what the recipe is actually asking for. If it calls for baking powder already, you usually do not need cream of tartar. If it calls for cream of tartar without baking soda, the purpose may be different, and adding baking powder is not automatically a one-for-one swap. Cream of tartar is acidic; baking powder is a complete leavener with its own acid and base.
Skip a splash of lemon juice or vinegar as a direct replacement. Those liquids add acidity but also change the dough’s moisture, and they do not provide the same leavening balance as baking powder. A recipe designed around baking soda and buttermilk may use an acid, but adding extra acid to this biscuit dough is unnecessary.
Keep the butter and liquid cold, and handle the dough briefly. Warm butter can blend into the flour instead of forming the small pieces that create flaky layers. A slightly rough dough is preferable to a smooth, heavily kneaded one.

Serving Suggestions

Serve these biscuits as soon as they are warm enough to handle. They are an easy side for soup, stew, chili, or a plate of roasted vegetables, and their mild flavor works well with savory gravies. Split one and spoon gravy over it, or serve it alongside a meal so it can soak up sauce.

For breakfast or a simple snack, add butter, jam, honey, or fruit preserves. You can also split a biscuit and fill it with scrambled eggs, cheese, or leftover roasted vegetables. The biscuits are not sweet, so they pair comfortably with either savory fillings or a small amount of something sweet.

Variations

Make them with plain milk. If you do not have buttermilk, use ¾ cup (180 ml) cold whole milk. The result will be a little less tangy, but the baking powder supplies the leavening, so you do not need to add vinegar or lemon juice. If a different biscuit recipe specifically depends on buttermilk to react with baking soda, use the substitution directions for that recipe rather than assuming plain milk will behave the same way.

Add cheese and herbs. Stir ½ cup (55 g) finely grated cheddar and 1 tablespoon (3 g) chopped fresh chives into the dry ingredients before adding the buttermilk. Keep the cheese pieces small so the dough remains easy to cut. These additions make the biscuits more savory and pair especially well with soup.

Use salted butter. Salted butter works if that is what you have. Reduce the added salt to ¼ teaspoon (1.5 g), then taste a baked biscuit before adjusting the seasoning in a future batch. Different salted butters contain different amounts of salt, so this adjustment is a useful starting point rather than an exact conversion.

Cut smaller biscuits. Use a 1½-inch (4-cm) cutter for more, smaller portions. Begin checking them at about 10 minutes because their smaller size means they may bake faster. Look for risen biscuits with set sides and lightly golden tops rather than relying on the timing for full-size biscuits.

Storage and Reheating

Biscuits are best on the day they are baked, when the edges are crisp and the centers are tender. Let them cool until they stop steaming, then refrigerate them in an airtight container within 2 hours. They keep for 3 to 4 days in the refrigerator. Refrigeration can firm the crumb, so reheating helps restore a softer texture.

For longer storage, freeze cooled biscuits in a freezer-safe bag or container for up to 2 months. Freeze them in a single layer first if you want to remove them one at a time, then transfer them to the container. Thaw overnight in the refrigerator or reheat from frozen; there is no need to thaw individual biscuits fully before warming them.

To reheat, place refrigerated or thawed biscuits in a 300°F (149°C) oven for about 8 to 10 minutes, loosely covered with foil if you want to limit browning. A microwave is quicker: warm one biscuit for about 15 to 20 seconds, then add short bursts if needed. Microwaving can make the crust soft, so use the oven when you want to bring back some crispness.

Frequently Asked Questions

Can I replace cream of tartar with baking powder in any biscuit recipe?
Not in every recipe, because the ingredients have different roles. Baking powder is a useful replacement when cream of tartar and baking soda are listed together: use 1 teaspoon baking powder for each ½ teaspoon cream of tartar plus ¼ teaspoon baking soda, and omit both original ingredients. If the recipe uses cream of tartar alone, check its purpose before substituting; it may not be there as the main leavener.

What if I have baking soda but no cream of tartar?
Baking soda needs an acid to create reliable lift. Do not simply replace cream of tartar with extra baking soda, because excess soda can leave a soapy or bitter taste and affect browning. If you have baking powder, use the paired substitution above. If you have neither baking powder nor an appropriate acid, choose a biscuit recipe formulated for the ingredients on hand.

Can I use lemon juice or vinegar instead of cream of tartar?
They provide acidity, but they are liquids, not dry leaveners, so they can change the dough’s consistency. They may work in a recipe specifically written to balance an acid with baking soda, but they are not a dependable direct swap in a dry biscuit formula. In this recipe, use baking powder and buttermilk as listed; no added lemon juice or vinegar is needed.

Will these biscuits taste like cream of tartar?
No. Cream of tartar can add a slight tang when used in a noticeable amount, but it is often included as part of the leavening rather than for its flavor. These biscuits have a mild, buttery taste with a little tang from buttermilk. The baking powder does not make them taste like cream of tartar.

Why did my biscuits turn out flat or tough?
Flat biscuits can result from old baking powder, butter that became warm, dough rolled too thin, or twisting the cutter, which can seal the edges and limit the rise. Tough biscuits are commonly caused by overmixing or kneading too much. Check that your baking powder is in date, keep the ingredients cold, pat the dough to the stated thickness, and press the cutter straight down.

Can I prepare the dough ahead?
For the best lift, bake the biscuits soon after mixing, while the baking powder is active and the butter is cold. You can cut the biscuits and freeze them unbaked in a single layer, then store them frozen in a covered container. Bake from frozen at 450°F (232°C), allowing a few extra minutes and checking that the centers are fully baked before serving.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).