467 cream tartar recipes

Honey and cream griddle scones, an old-fashioned Welsh-style bakestone scone cooked on the stovetop, not baked. Whole wheat dough sweetened with honey and made tender with sour cream.

These are hotcakes from the isle of Cape Breton in Nova Scotia.

Dad's melty biscuits bake up tall, fluffy and tender, with cream of tartar and baking powder for extra lift and an egg for richness. Split them warm and slather with butter and jam.

Not too sweet, these scones are perfect to enjoy with a cup of warm tea!

Make your own 'Nilla wafers for use in recipes calling for vanilla wafers (or just for tea time!). Includes variations for sugar-free vanilla wafers and gluten-free vanilla wafers.

Whole wheat blueberry scones: hearty, lightly sweet, and cinnamon-spiced, with juicy blueberries folded into a tender whole-grain dough. A wholesome, bakery-style scone done right.

Classic fluffy and light Angel Food Cake topped with juicy raspberries.

These scones are an excellent treat alongside of a steaming cup of coffee for breakfast, brunch, or dessert!

Buttermilk breakfast biscuits cut into wedges, brushed with milk, and dusted with sugar before baking. A scone-style sweet biscuit with tender flaky layers and a lightly crisp golden top.

Cut-out sugar cookies with vanilla and almond extract. Buttery, soft-set centers with crisp edges. Roll, cut into flowers or shapes, decorate with icing for any occasion.

Norwegian sandbakkels rolled-out sugar cookies with a buttery, sandy crumb. A traditional Scandinavian holiday cookie that bakes up crisp and tender.

Golden buttermilk biscuits use shortening and tangy buttermilk for sky-high layers and a tender crumb, with cream of tartar doubling down on the lift. Old-school camp-style biscuits that bake up golden in just 10 minutes.

Chocolate waffles with ice cream, crisp on the outside and tender inside thanks to buttermilk and folded egg whites. Cocoa-rich batter with optional pecans, finished with a scoop of melting vanilla.

Gluten free chocolate cake with a light, airy crumb built from whipped eggs, melted semisweet chocolate, cornstarch and ground amaretti instead of flour. Spiked with dark rum and rich without being dense.

These cookies are sweet and they really don't need any frosting, but they should be sprinkled with colored sugar before baking. They are very pretty at Christmas time.

Classic British raisin scones with cream of tartar leavening, plump raisins, and a tender crumb. A 45-minute breakfast or tea-time bake that's ready before the kettle boils.