[realfood] cream biscuits & homemade baking powder - Easter

cream biscuits

"I'm on a mission to get people over their biscuit anxiety," says Chef Peacock. His advice? Knead the dough briefly just until it comes together, but don't work it too much. Also, don't twist the biscuit cutter. The twisting motion seals the edge of the dough, which can prevent the biscuit from rising completely.

Servings: Makes about 20 servings

4 1/2 cups (or more) bleached all purpose flour
2 tablespoons Homemade Baking Powder
1 tablespoon coarse kosher salt
3/4 cup (11/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
11/2 cups heavy whipping cream
3/4 cup half and half

Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 450°F. Combine 41/2 cups flour, baking powder, and salt in large bowl; whisk to blend. Add butter cubes and rub in with fingertips until mixture resembles coarse meal. Add cream and half and half and stir just until mixture is moistened and begins to clump together. Turn out dough on floured work surface. Knead gently just until dough holds together, adding more flour by tablespoonfuls if dough is very sticky, about 6 turns. Roll out dough to 1/2-inch thickness. Using tines of fork dipped into flour, pierce dough all the way through at 1/2-inch intervals. Using 23/4- to 3-inch-diameter biscuit cutter or cookie cutter dipped in flour, cut out dough rounds. Transfer dough rounds to 2 ungreased rimmed baking sheets, spacing 1 inch apart.

Bake biscuits until light golden brown and tester inserted into centers comes out clean, rotating baking sheets halfway through baking, about 14 minutes Total. Transfer biscuits to cooling racks and cool slightly.

DO AHEAD: Biscuits can be baked 4 hours ahead. Let stand uncovered at room temperature. Place biscuits on ungreased rimmed baking sheets and rewarm in 375°F oven for 5 minutes before serving.

homemade baking powder

Why would you make your own baking powder? "Because it tastes better," says Chef Peacock. By making your own, you're avoiding the chemicals and preservatives that go into commercial baking powder. Peacock has been making baking powder for almost 20 years, since legendary southern cook (and Peacock's dear friend) Edna Lewis turned him on to the homemade stuff.

Servings: Makes about 1/3 cup

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

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.

Test-kitchen tip: Homemade Baking Powder may clump after it has been stored, so be sure to resift before using. Use in the same proportions as commercial baking powder.

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