Best Buttermilk Substitute in Biscuits

This substitute works because the acid (lemon juice or vinegar) curdles the milk slightly, lowering the pH to simulate buttermilk’s acidity. This acidity is crucial for activating baking soda, which produces carbon dioxide gas that leavens the biscuits.

For best results, use whole or 2% milk and allow the acid to react for at least 5 minutes before mixing into the dough. Avoid using skim milk as it reduces fat content, affecting tenderness.

Compared to original buttermilk, this substitute produces very similar texture and rise, with only a slight difference in flavor that is generally undetectable in biscuits.

Plain yogurt contains lactic acid similar to buttermilk, which helps activate baking soda for leavening. However, yogurt is thicker and more concentrated, so thinning it with water or milk adjusts the consistency to better match buttermilk.

Mix well to ensure uniform texture and avoid lumps. Use full-fat yogurt for best tenderness and flavor.

This substitute yields biscuits with good rise and a slightly tangier flavor. The texture may be a bit denser if thinning is insufficient.

Sour cream has acidity and fat content similar to buttermilk, which helps with leavening and tenderness. Diluting with water reduces thickness, making it easier to incorporate into biscuit dough.

Stir thoroughly to achieve a smooth consistency. Use full-fat sour cream for best results.

Biscuits made with this substitute tend to be rich and tender but may be slightly denser and heavier than those made with buttermilk.

Cream of tartar is an acid that can lower the pH of milk to mimic buttermilk’s acidity, activating baking soda for leavening. This combination replicates the chemical environment but lacks the flavor complexity of cultured buttermilk.

Mix cream of tartar thoroughly into milk before adding to dough. Avoid adding more than recommended to prevent off-flavors.

Biscuits will rise well and have a tender crumb, but the flavor may be less tangy and slightly metallic if cream of tartar is overused.

Plant-based milks combined with acid create a vegan buttermilk substitute that provides acidity for leavening. Soy and oat milks have protein content closer to dairy milk, helping with structure.

Allow the mixture to sit for 5 minutes before use to curdle properly. Avoid sweetened or flavored plant milks.

Biscuits made with this substitute may be slightly less tender and have a different flavor profile, but still achieve good rise and flakiness.