Being clear from the start that I have a lot to learn about Southern cooking, I have been grateful for the tips that I have discovered through cookbooks and on my own to help me in the kitchen. This section is an opportunity for me to share those with you, hopefully aiding you on your cooking journey.

I talked about baking powder in my post about a really good Southern biscuit. It made such a difference that it earned top spot for this section.

Courtesy of Scott Peacock & Edna Lewis, The Gift of Southern Cooking my cooking bible for this year long journey is where I first learned that you could make your own baking powder.

Once you have made your own baking powder and tried in a biscuit recipe or another for that matter, store bought won’t ever have it’s same place in the kitchen. I hadn’t even realized that there was an aftertaste in my baking, especially in a biscuit till I replaced store bought with homemade baking powder.

Fresh, clean- perfect melt in your mouth, with the only lingering taste being one of Southern perfection. Whether it is a biscuit, cornmeal muffin or any other recipe that calls for baking powder, trust me take the time to make your own. It keeps in an airtight jar for about 4-6 weeks. You will notice a difference in your baking.

Homemade Baking Powder

Scott Peacock & Edna Lewis, The Gift of Southern Cooking

1/4 cup cream of tarter

2 tablespoons baking soda

• Sift all of the ingredients together 3 times, and transfer to a clean, tight-sealing jar. Store at room temperature, away from sunlight, for up to 6 weeks.

Use the same amount of this recipe in place of commercial baking powder.