Cream of Tartar Biscuits

Close up view of biscuits in parchment lined baking dish by a cloth napkin.

5 from 10 votes

Cream of Tartar Biscuits

These Homemade Cream of Tartar Biscuits are simple, fluffy, and the perfect thing to spread butter and your favorite jam on straight from the warm oven.

Prep Time15

Cook Time25

Total Time40

Course: Bread

Cuisine: American

Keyword: cream of tartar biscuits, homemade biscuits

Servings:

Calories: 243kcal

Author: LaKita Anderson

Equipment

1 baking sheet or baking dish
1 pastry cutter or large fork
1 large mixing bowl
1 large spoon

Ingredients

3 cups all-purpose flour (plus extra)
4 teaspoons baking powder
2 tablespoons granulated sugar
¾ teaspoon cream of tartar
½ teaspoon salt
1 large egg
1 cup whole milk
¾ cup butter, cold and cut into small pieces

Instructions

Begin the biscuit recipe by preheating the oven to 425 degrees F. and line a baking sheet with parchment paper. In a large bowl, whisk together the 3 cups all-purpose flour, 4 teaspoons baking powder, 2 tablespoons granulated sugar, ¾ teaspoon cream of tartar, and ½ teaspoon salt. Set these dry ingredients aside. In a separate small bowl, whisk together the 1 large egg and 1 cup milk until combined.
Using a food processor, fork, or pastry cutter, process or cut the ¾ cup cold butter into the flour mixture until it resembles a coarse meal and the butter is about the size of a pea.
Next, add the milk and egg mixture into the flour mixture using a wooden spoon to stir just enough until it comes together to form a loose dough ball.
Roll the dough into a loose ball and lightly flour a clean work surface by sprinkling a little flour (all-purpose flour) onto the dry floured surface.
Using a lightly floured rolling pin, roll out the dough and cut the biscuit shapes using a floured biscuit cutter. Place the cut biscuits onto the lined baking sheet and place them into the oven to bake for 20 to 25 minutes, until golden brown.
Once finished, carefully remove the biscuits from the hot oven. Immediately brush the tops of each biscuit with some additional butter if you prefer. Serve warm and enjoy!

Video

Notes

Make sure the egg, milk, and butter are cold to make the best biscuits.
Cut the butter into small cubes or use a boxed grater to shred the butter into the flour mixture. This process will create more even-sized butter pieces.
Do not overwork the biscuit dough, it will make the biscuits tough. Stop mixing once the dough comes together and sticks to itself.
If the dough is too sticky or too wet, try adding a little more flour. Only add a small amount at a time.
If the dough is too dry and crumbly, add a little more milk. Just a little at a time until it sticks together to form a ball of dough.

Nutrition