Martha Stewart Scott Peacock’s Homemade Baking Powder

Martha Stewart Scott Peacock's Homemade Baking Powder is quick, no-cook, and cuts the metallic bite from biscuits with cream of tartar and baking soda. Sift them three times, and in 3 minutes you have from-scratch powder for cornbread, pancakes, and weekend baking.

Scott Peacock developed this for buttermilk biscuits, but it works the same in cakes, muffins, and quick breads. Measure with leveled spoons, because too much soda makes baked goods soapy and too much tartar makes them crumbly.

Martha Stewart Scott Peacock's Homemade Baking Powder

0.0 from 0 votes

Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

9

servings

Prep time

3

minutes

Cooking timeminutes

Calories

5

kcal

Two pantry staples sifted three times into a fine, airy powder that gives baked goods a clean rise with no trace of that metallic store-bought taste.

Ingredients

• 2 tablespoons cream of tartar
  

• 1 tablespoon baking soda
  

Directions

• Sift and store: 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.

Tools for this recipe

• Cuisinart fine mesh strainer set, Ball regular mouth mason jars, 12 pack. As an Amazon Associate I earn from qualifying purchases.

FAQs

Why does homemade baking powder taste better than store-bought?

Most store-bought baking powder contains sodium aluminum sulfate, which leaves a metallic or bitter aftertaste in baked goods. This two-ingredient version uses only cream of tartar and baking soda, so the real flavors in your biscuits, cakes, and muffins come through without any off-taste.

How long does homemade baking powder last?

Keep it in a clean, airtight glass jar away from sunlight and moisture, and it stays active for up to 6 weeks. After that, drop half a teaspoon into hot water: if it fizzes strongly, it still works. If the fizz is weak, make a fresh batch.

Can I use this as a 1:1 swap for store-bought baking powder?

Yes, substitute it at the same amount any recipe calls for. One thing to know: this is single-acting, so it reacts the moment it hits liquid. Get your batter into the oven within 2 to 3 minutes of mixing for the best rise.

What is cream of tartar and where do I find it?

Cream of tartar is a fine white powder made from tartaric acid, a byproduct of winemaking. You can find it in the spice aisle at any grocery store, usually next to the baking soda. McCormick, Spice Islands, and store brands all work the same.

What happens if I get the cream of tartar to baking soda ratio wrong?

Too much baking soda makes baked goods taste soapy and spread flat, while too much cream of tartar gives a tangy, acidic flavor and can make things crumbly. Stick to the 2:1 ratio (2 parts cream of tartar to 1 part baking soda), and level your measuring spoons so the batch is consistent every time.