Substitute for Baking Powder in Biscuits: Tall and Fluffy
When making biscuits, the best substitute for baking powder is Baking Soda + Cream of Tartar. This is what baking powder actually is. Mix the correct ratio and add to dry ingredients. Biscuits will rise just as tall. Use immediately after mixing since this is single-acting. Baking powder is the primary leavener in biscuits, creating the tall, fluffy rise. Most biscuit recipes use 2-3 teaspoons for maximum lift. The substitute must produce enough gas for biscuits to double in height during baking.
Best Substitute
Baking Soda + Cream of Tartar
1/4 tsp baking soda + 1/2 tsp cream of tartar per tsp of baking powder
This is what baking powder actually is. Mix the correct ratio and add to dry ingredients. Biscuits will rise just as tall. Use immediately after mixing since this is single-acting.
What else can I use instead of baking powder in biscuits?
Self-Rising Flour (swap the flour)
Replace AP flour with self-rising flour and skip baking powder and salt
Self-rising flour is the easiest swap for biscuits. It is designed for biscuit-making. Results are identical.
Baking Soda + Buttermilk
1/4 tsp baking soda + use buttermilk as the liquid per tsp of baking powder
Buttermilk provides the acid. If recipe already uses buttermilk, just add the baking soda. Classic Southern biscuit approach.
Whipped Egg Whites
1 whipped egg white per tsp of baking powder
Fold whipped whites into the dough last. Creates tender, airy biscuits. More work but excellent results.
Frequently Asked Questions
How do I make biscuits without baking powder?
Use 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar per teaspoon of baking powder. Or simply swap your all-purpose flour for self-rising flour, which already contains baking powder and salt.
Can I use baking soda instead of baking powder in biscuits?
Only if you add an acid. Use 1/4 teaspoon baking soda per teaspoon of baking powder, and add an acid like cream of tartar (1/2 tsp), lemon juice (1 tsp), or use buttermilk as your liquid.