Is Sour Cream + Water a good gluten-free substitute for Buttermilk in Biscuits?

Yes. Adds acidity and fat but must be diluted to prevent heaviness in biscuits. Use a ratio of 3/4 cup sour cream + 1/4 cup water per 1 cup buttermilk.

Is Milk + Cream of Tartar a good gluten-free substitute for Buttermilk in Biscuits?

Yes. Provides acidity but can impart a slight aftertaste if overused. Use a ratio of 1 cup milk + 1 1/2 teaspoons cream of tartar.

Gluten-Free

Gluten-Free Buttermilk Substitute in Biscuits

3 tested gluten-free options that contains no gluten (safe for celiac disease and gluten sensitivity). Each with exact ratios and tips for Biscuits.

✅

Quick Answer

The best gluten-free substitute for Buttermilk in Biscuits is Plain Yogurt (thinned with water or milk) (3/4 cup plain yogurt + 1/4 cup water or milk per 1 cup buttermilk). Provides acidity and moisture but requires thinning to avoid overly dense dough.

Gluten-Free Buttermilk Substitutes for Biscuits

Substitute	Ratio	Notes
⭐ Plain Yogurt (thinned with water or milk)	3/4 cup plain yogurt + 1/4 cup water or milk per 1 cup buttermilk	Provides acidity and moisture but requires thinning to avoid overly dense dough.
Sour Cream + Water	3/4 cup sour cream + 1/4 cup water per 1 cup buttermilk	Adds acidity and fat but must be diluted to prevent heaviness in biscuits.
Milk + Cream of Tartar	1 cup milk + 1 1/2 teaspoons cream of tartar	Provides acidity but can impart a slight aftertaste if overused.

Detailed Guide: Gluten-Free Buttermilk Substitutes in Biscuits

⭐ Plain Yogurt (thinned with water or milk) (Best Gluten-Free Option)

3/4 cup plain yogurt + 1/4 cup water or milk per 1 cup buttermilk

Quick tip: Provides acidity and moisture but requires thinning to avoid overly dense dough.

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 + Water

3/4 cup sour cream + 1/4 cup water per 1 cup buttermilk

Quick tip: Adds acidity and fat but must be diluted to prevent heaviness in biscuits.

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.

Milk + Cream of Tartar

1 cup milk + 1 1/2 teaspoons cream of tartar

Quick tip: Provides acidity but can impart a slight aftertaste if overused.

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.