Ingredients

• 2 cups all-purpose white flour
• 1 tablespoon Homemade Phosphorus-Free Baking Powder
• 2 teaspoons sugar
• 1/4 teaspoon salt
• 1/2 cup chilled unsalted butter, cut into small pieces
• 1 cup liquid nondairy creamer

Preparation

1. Preheat oven to 450° F.
2. In a large bowl, combine flour, phosphorus-free baking powder, sugar and salt.
3. With a pastry blender or fork, cut the buuter into flour mixture until it resembles course crumbs. 
4. Add nondairy creamer, 1/4 cup at a time, and mix lightly until moistened.
5. Drop batter by the tablespoon onto a lightly greased baking sheet.
6. Bake in the preheated oven until golden on the edges, about 8 to12 minutes.
7. Serve warm.

Helpful hints

• Cream of tartar is the potassium acid salt of tartaric acid, which is a by-product of wine making. One teaspoon contains 495 mg potassium. When using cream of tartar with baking soda to replace phosphorus containing baking powder, be aware the potassium content of food will be higher but phosphorus is much lower.  
• Limit to one biscuit if you are on a low-potassium diet.