Scott Peacocks Homemade Baking Powder Recipes

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SCOTT PEACOCK'S HOMEMADE BAKING POWDER



Scott Peacock's Homemade Baking Powder image

Peacock's palate is sensitive to the metallic back note of flavor in commercial baking powders, so he makes his own for his buttermilk biscuits. It takes practically no time to put together.

Provided by Martha Stewart

Categories     Food & Cooking

Time 3m

Yield Makes 3 tablespoons

Number Of Ingredients 2

2 tablespoons cream of tartar
1 tablespoon baking soda

Steps:

  • Combine cream of tartar and baking soda in a small bowl, and sift together 3 times through a fine sieve. Store baking powder in a clean, dry, airtight jar at room temperature, away from sunlight, up to 6 weeks.

SCOTT PEACOCK'S BUTTERMILK BISCUITS



Scott Peacock's Buttermilk Biscuits image

Homemade biscuits are delicious with butter and preserves or honey. Or serve them as cocktail sandwiches, with thin shavings of ham and a dab of mustard. We love the idea of using homemade baking powder, but store-bought will also work.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 30m

Yield Makes 12

Number Of Ingredients 6

5 cups sifted unbleached all-purpose flour, plus more for working, as needed
1 tablespoon plus 1 teaspoon Scott Peacock's Homemade Baking Powder
1 tablespoon coarse kosher salt
1/2 cup plus 2 tablespoons packed very cold lard or unsalted butter, cut into cubes
2 cups well-shaken buttermilk
3 tablespoons unsalted butter, melted

Steps:

  • Preheat oven to 500 degrees with rack in upper third. Whisk together flour, baking powder, and salt in a large bowl. Add lard and coat well with flour mixture. Working quickly, rub the lard between your fingertips until roughly half is coarsely blended and half remains in large flat pieces, about 3/4 inch in size.
  • Make a well in the center of the flour-lard mixture, and add buttermilk all at once. Stir quickly with a wooden spoon, just until mixture is blended and begins to come together into a sticky dough. (The dough will not form a ball at this stage and will, in fact, look unpromising.)
  • Immediately turn out dough onto a generously floured surface. With well-floured hands, knead briskly 8 to 10 times, just until a cohesive ball of dough forms. With your palms, gently flatten dough to an even thickness; then roll out to a 3/4-inch thickness, working from center of dough outward with a floured rolling pin. (Flour rolling pin as needed, but avoid flouring top of dough unless you want dusty biscuits.)
  • Dip a dinner fork in flour, and pierce dough completely through at 1/2-inch intervals. Flour a 3-inch biscuit cutter, and stamp out rounds as close together as possible, taking care not to twist cutter. Place rounds 1/2 inch apart on a parchment-lined heavy baking sheet. Place dough pieces that remain after cutting on baking sheet, too. Bake biscuits until crusty and rich golden brown, 10 to 15 minutes. Remove biscuits from oven and brush with melted butter. Serve hot.

OKRA FRITTERS



Okra Fritters image

Very good Okra Fritters that I seen made on the today show with Chef Scott Peacock. He made them for Giada De Laurentiis to try as she had never eaten okra.

Provided by Barb G.

Categories     Vegetable

Time 1h

Yield 16 2inch fritters

Number Of Ingredients 11

1/2 cup white cornmeal
1/2 cup flour
1 1/2 teaspoons salt
1 egg, lightly beaten
1/2 cup water
1/2 teaspoon fresh ground black pepper
1/2 cup finely chopped onion
1/2 cup thinly sliced okra
canola oil (for frying)
4 tablespoons cream of tartar
2 tablespoons baking soda

Steps:

  • Put the cornmeal, flour,1 teaspoon of the salt & 1 teaspoon of the home made Baking Powder in a mixing bowl and stir well with a whisk to blend.
  • In a separate bowl, whisk together the egg and water and stir into the dry ingredients, mixing only until moistened.
  • Sprinkle the remaining 1/2 teaspoon salt and the pepper over the onion and sliced okra and toss lightly.
  • Fold the okra & onion into the batter.
  • Pour 1 inch of oil into heavy skillet and heat to 340-350 degrees; Spoon the okra batter by heaping tablespoons into hot oil, fry until golden brown on one side and turn and continue until both sides are browned and the fritters are cooked through; remove from skillet to paper towel to drain.
  • Serve & enjoy.
  • For homemade baking powder: sift the 2 ingredients together 3 times and transfer to a clean tight-sealing jar; store at room temperature for up to 6 weeks.

Nutrition Facts : Calories 41.6, Fat 0.5, SaturatedFat 0.1, Cholesterol 13.2, Sodium 695.2, Carbohydrate 8.1, Fiber 0.6, Sugar 0.3, Protein 1.2

SCOTT PEACOCK'S CLASSIC BUTTERMILK BISCUITS



Scott Peacock's Classic Buttermilk Biscuits image

Biscuit recipes don't vary much. Usually, the difference between a good biscuit and a great one is technique. Scott Peacock honed the technique taught to him by the great Southern cook Edna Lewis while he was a chef at Watershed restaurant in Decatur, Ga. It's a touch fussy - one is required to make baking powder from baking soda and cream of tartar - but the results are superior.

Provided by Christine Muhlke

Categories     dinner, weekday, side dish

Time 30m

Yield Makes 12 to 16 biscuits

Number Of Ingredients 7

1 tablespoon cream of tartar
1 |1/2 teaspoons baking soda
5 cups sifted unbleached all-purpose flour, plus more as needed
1 tablespoon plus 1 teaspoon Diamond Crystal kosher salt
1/2 cup plus 2 tablespoons packed lard or unsalted butter, chilled and cut into pieces
2 cups chilled cultured buttermilk, plus more as needed
3 tablespoons unsalted butter, melted

Steps:

  • Set a rack in the upper third of the oven and preheat to 500 degrees. Sift together the cream of tartar and baking soda to make baking powder. In a large bowl, whisk together the flour, baking powder and salt. Add the lard or butter. Working quickly, rub it between your fingertips until half is coarsely blended and the remaining pieces are 3/4-inch thick.
  • Make a well in center of the flour. Add all the buttermilk and stir the mixture quickly, just until it has blended and a sticky dough forms. (If the dough appears dry, add 1 to 2 tablespoons buttermilk.)
  • Immediately turn the dough onto a generously floured surface. Using floured hands, briskly knead about 10 times until a ball forms. Gently flatten the dough and, using a floured rolling pin, roll to 3/4-inch thick.
  • Using a fork dipped in flour, pierce the dough through at 1/2-inch intervals. Flour a 2 1/2- or 3-inch biscuit cutter. Stamp out rounds and arrange on a heavy, parchment-lined baking sheet. Bake until golden, about 12 minutes. Remove and brush with melted butter. Serve hot.

Nutrition Facts : @context http, Calories 273, UnsaturatedFat 3 grams, Carbohydrate 36 grams, Fat 11 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 7 grams, Sodium 218 milligrams, Sugar 2 grams, TransFat 0 grams

HOMEMADE BAKING POWDER



Homemade Baking Powder image

Why would you make your own baking powder? "Because it tastes better," says Chef Peacock. By making your own, you're avoiding chemicals and preservatives.

Provided by Scott Peacock

Categories     Quick & Easy     Bon Appétit     Bake

Yield Makes about 1/3 cup

Number Of Ingredients 2

1/4 cup of cream of tartar
2 tablespoons baking soda

Steps:

  • Sift 1/4 cup cream of tartar and 2 tablespoons baking soda through fine strainer 3 times into small bowl.
  • Do Ahead
  • Can be made 4 weeks ahead. Store airtight at room temperature.

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  • Preheat the oven to 450°. In a bowl, sift the flour with the baking powder, baking soda and salt. Using your fingers, work in the lard just until the mixture resembles coarse meal. Stir in the buttermilk just until moistened.
  • Turn the dough out onto a lightly floured work surface and knead 2 or 3 times. Roll out or pat the dough 1/2 inch thick. Using a 2-inch round cutter, stamp out biscuits as close together as possible. Transfer the biscuits to a baking sheet. Pat the dough scraps together, reroll and cut out the remaining biscuits; do not overwork the dough.
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