Substitute for Buttermilk in Biscuits: Tall, Flaky Results
When making biscuits, the best substitute for buttermilk is Milk + White Vinegar. White vinegar provides clean acidity without any flavor interference. The curdled milk is the right thickness for biscuit dough. Biscuits will rise tall and have a tender, flaky texture. Buttermilk is essential in biscuits for two reasons: its acidity activates baking soda for a tall, fluffy rise, and its thick consistency creates a tender, flaky crumb. The substitute must provide acid and similar thickness.
Best Substitute
Milk + White Vinegar
1 cup milk + 1 tbsp white vinegar (let sit 10 minutes)
White vinegar provides clean acidity without any flavor interference. The curdled milk is the right thickness for biscuit dough. Biscuits will rise tall and have a tender, flaky texture.
What else can I use instead of buttermilk in biscuits?
Plain Yogurt + Milk
1/2 cup yogurt + 1/2 cup milk per cup of buttermilk
Creates exceptionally tender biscuits. Whisk smooth before adding to flour mixture. Higher fat means richer biscuits.
Sour Cream + Water
3/4 cup sour cream + 1/4 cup water per cup of buttermilk
Rich and tangy. Makes the most tender, melt-in-your-mouth biscuits. Handle the dough gently.
Cream of Tartar + Milk
1 cup milk + 1 3/4 tsp cream of tartar per cup of buttermilk
Provides acidity without thickening the milk. Biscuits will be slightly less tender but rise well.
Frequently Asked Questions
What can I use instead of buttermilk in biscuits?
Add 1 tablespoon white vinegar to 1 cup milk and let it sit 10 minutes. This creates the acidity needed for baking soda to work, giving biscuits their signature tall, fluffy rise. Yogurt thinned with milk also works well.
Why do biscuits need buttermilk?
Buttermilk's acidity reacts with baking soda to create carbon dioxide, which makes biscuits rise tall. It also tenderizes gluten for a softer, flakier texture. Any acidic dairy substitute triggers the same reaction.