Substitute for Baking Powder in Biscuits: Easy Fix

A reliable substitute for baking powder in biscuits is a freshly mixed combination of baking soda and cream of tartar, which supplies both the alkaline base and the acid needed to make the dough rise. These tender, buttery biscuits use that homemade leavener with all-purpose flour and milk, and are best served warm from the oven.

Ingredients

2 cups (250 g) all-purpose flour, plus a little more for shaping
3/4 teaspoon (3.5 g) baking soda
1 1/2 teaspoons (about 5 g) cream of tartar
1/2 teaspoon (3 g) fine salt
6 tablespoons (85 g) unsalted butter, very cold and cut into small cubes
3/4 cup (180 ml) cold milk

Instructions

Heat the oven and prepare a pan. Set a rack in the center of the oven and preheat it to 450°F (230°C). Line a baking sheet with parchment paper, or leave it unlined if it is clean and nonstick. The oven heats while you mix and shape the biscuits.
Mix the dry ingredients. In a medium bowl, whisk the flour, baking soda, cream of tartar, and salt thoroughly so the leaveners are distributed evenly. Do this just before adding the milk: once the soda and cream of tartar are moistened, they begin reacting, so the dough should go into the oven promptly.
Cut in the butter. Add the cold butter cubes. Use your fingertips, a pastry cutter, or two forks to work the butter into the flour until most pieces are about the size of peas, with some flatter, larger pieces remaining. Avoid rubbing until the mixture looks uniformly sandy; those small pockets of butter help create tender, flaky layers.
Add the milk and bring the dough together. Pour in the cold milk and stir gently with a fork just until no large dry patches remain. The dough will be shaggy and a little sticky. If a small amount of flour remains at the bottom, press it into the dough with your hands rather than stirring repeatedly. Overmixing develops gluten and can make the biscuits firm.
Shape and cut. Turn the dough onto a lightly floured counter. Pat it into a rectangle about 3/4 inch (2 cm) thick; do not knead it smooth. Fold it in half once, pat it back to the same thickness, and cut out biscuits with a 2 1/2-inch (6 cm) cutter. Press straight down instead of twisting, which helps the sides rise evenly. Gather scraps gently and cut the remaining biscuits. You should get about 8.
Bake. Arrange the biscuits on the prepared baking sheet with their sides just touching for softer sides, or about 1 inch (2.5 cm) apart for more browning around each biscuit. Bake at 450°F (230°C) for 14 minutes, until the tops are golden and the sides look set. Ovens vary, so begin checking near the end of the bake; if the tops are still pale, give them a little more time.
Serve warm. Transfer the biscuits to a rack or serving plate. Let them cool for a few minutes so the centers finish setting, then split and serve. They are especially good warm, but can also be cooled completely for storing.

Tips

Measure the baking soda carefully. It is more concentrated than baking powder, so adding extra is not a safe shortcut. Too much can leave a bitter, soapy taste and cause the biscuits to brown too quickly. Use level measuring spoons and keep the cream of tartar in the listed proportion.
Keep the butter and milk cold. Cold butter is easier to distribute in small pieces and is less likely to melt before baking. If the kitchen is warm or the dough becomes soft while cutting, put the tray in the refrigerator for a few minutes while the oven finishes heating. The recipe’s 30-minute total assumes no extra chilling is needed.
Mix briefly, then bake promptly. The baking soda and cream of tartar begin reacting when liquid is added. A few gentle strokes are enough; there is no need to make the dough perfectly smooth. Cut and bake without leaving the mixed dough on the counter for a long time.
Know what your substitute can and cannot do. This ratio replaces 1 tablespoon of baking powder, the amount used in this biscuit recipe. Cream of tartar gives the soda its acid partner without adding extra liquid. If you do not have cream of tartar, see the buttermilk option in the questions below rather than replacing it with plain milk alone.

Serving Suggestions

Serve these biscuits warm with butter, honey, jam, or fruit preserves. For breakfast, split one and add scrambled eggs, cheese, or a spoonful of sausage gravy. For lunch or dinner, they work alongside soup, stew, chili, roasted vegetables, or a simple green salad; use them to catch the broth or sauce on the plate.

For a more substantial meal, split the biscuits and fill them with cooked chicken, sliced tomato, or sharp cheddar. Keep moist fillings separate until serving so the cut sides do not become soggy. A small bowl of softened butter is an easy accompaniment: let butter stand at room temperature until spreadable, then add a pinch of salt or a little honey if desired.

Variations

Use salted butter. Salted butter works in place of unsalted butter. Reduce the added salt to about 1/4 teaspoon (1.5 g), then taste the baked biscuit before deciding whether you would prefer more salt next time. Salt levels differ among butter brands, so this adjustment is a starting point.

Add cheese and herbs. Fold 1/2 cup (55 g) finely grated cheddar and 1 tablespoon (3 g) chopped fresh chives into the flour mixture before adding the milk. Keep the dough cool and handle it gently. The cheese adds salt and richness, so you may want to use slightly less added salt.

Make a buttermilk version. Buttermilk provides acidity that reacts with baking soda. To adapt this dough, use 1/2 teaspoon (about 2.3 g) baking soda, omit the cream of tartar, and replace the 3/4 cup (180 ml) milk with 3/4 cup (180 ml) cold buttermilk. Because acidity and thickness vary among buttermilks, add most of the liquid first and then add the remainder only if the dough needs it. The flavor will be tangier, and the rise may differ slightly from the cream-of-tartar version.

Make smaller biscuits. Cut the dough with a 2-inch (5 cm) cutter for more, smaller portions. They will bake faster than the full-size biscuits, so start checking after about 10 minutes and remove them when golden and set. Avoid pressing the dough thinner just to increase the count; thin biscuits will have less height.

Storage and Reheating

Biscuits are at their best on the day they are baked. Once cool, place them in an airtight container and keep them at room temperature for up to 2 days. If your kitchen is very warm or humid, refrigerate them instead; refrigeration can make biscuits seem drier, so warm them before serving. Refrigerate within 2 hours if they are served with perishable fillings or toppings.

For longer storage, freeze fully cooled biscuits in a freezer-safe container or bag for up to 2 months. Separate layers with parchment if you want to remove them individually. Thaw at room temperature or reheat from frozen. Warm room-temperature biscuits in a 300°F (150°C) oven for about 5 to 8 minutes; frozen biscuits usually need about 12 to 15 minutes. Cover loosely with foil if the tops are already browned and you want to limit further browning. A microwave can warm one biscuit in short 10-second bursts, though it will soften the crust.

Frequently Asked Questions

How much baking soda and cream of tartar replace baking powder?
Use 1/4 teaspoon (about 1.2 g) baking soda plus 1/2 teaspoon (about 1.7 g) cream of tartar for each 1 teaspoon of baking powder. This recipe needs 1 tablespoon of baking powder, so it uses 3/4 teaspoon baking soda and 1 1/2 teaspoons cream of tartar. Mix the two with the dry ingredients and add liquid soon afterward.

Can I use baking soda by itself?
Not as a direct substitute in this recipe. Baking soda needs an acid to create the gas that lifts the dough, and milk is not acidic enough to replace the cream of tartar here. Using soda alone can also give the biscuits an unpleasant alkaline taste. Use the specified cream of tartar, or adapt the recipe with buttermilk as described above.

Can I use lemon juice or vinegar instead of cream of tartar?
They can provide acidity, but they also add liquid and have different strengths and flavors, so they are less predictable in this dough. Do not simply swap them teaspoon for teaspoon for cream of tartar. If you have neither cream of tartar nor buttermilk, it is more reliable to use a different biscuit recipe designed for the ingredients you do have than to guess at the acid balance.

Why did my biscuits turn out flat?
Common causes include old baking soda, a dough that was mixed and left standing, warm butter, or dough patted too thin. Check that the baking soda is fresh, combine the dry ingredients evenly, and bake soon after adding the milk. Also make sure the oven has reached 450°F (230°C) before the tray goes in; an oven thermometer can help if the temperature seems unreliable.

Can I prepare the dough ahead?
It is better to mix and bake this dough right away because its homemade leavener starts reacting once it gets wet. You can measure the flour, salt, baking soda, and cream of tartar into a covered container ahead of time, and keep the butter chilled separately. Add the milk and cut in the butter shortly before baking. For a make-ahead option, bake the biscuits completely and freeze them instead.

Will these taste exactly like biscuits made with baking powder?
They should be tender, familiar biscuits, but small differences are possible because commercial baking powders vary in their acids and release timing. Cream of tartar and baking soda give a quick reaction after the liquid is added, so prompt baking matters. The biscuits may have a slightly different flavor or rise from a favorite family recipe, but the ratio here is designed to provide a balanced, practical substitute.

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).