What is the function of cream tartar when cooking biscuits?

Cream of tartar, also known as potassium bitartrate, is a white crystalline powder that is a byproduct of winemaking. It has a slightly tart flavor and is often used as an acidic agent in baking. In biscuits, cream of tartar is used as a leavening agent, meaning it helps to make the biscuits rise.

When cream of tartar is mixed with baking soda, it reacts with the baking soda to produce carbon dioxide gas, which causes the biscuits to rise. Cream of tartar also helps to stabilize the egg whites in the biscuit dough, which contributes to the biscuits' light and fluffy texture.

Additionally, cream of tartar helps to prevent the biscuits from becoming too brown, as it inhibits the Maillard reaction, which is the browning of food when exposed to heat.