That’s all that is required to make self-rising flour at home. Whisk all three ingredients together, blending well.

Salt – Just a little to help activate the chemical reaction and make the flour rise.

Gradually stir in cream, adding enough to moisten flour to a sticky dough.

Baking powder – This recipe calls for 1.5 teaspoons of baking powder. Preheat oven to 500F degrees (yes, that is the correct temperature) Spray a baking sheet with a little nonstick spray.

Flour – You will use one cup of all purpose flour here.

This recipe requires three simple ingredients. If you don’t use it all you can keep it stored in an airtight container in a cool, dark place for about a week.

It can be used in any recipe that calls for self rising flour. That’s where this recipe for homemade self rising flour comes in. And if you don’t use all that flour quickly – and unless you own a biscuit shop, it’s unlikely you will – the flour will deactivate and not work as well. When you buy self-raising flour at the store, it is really just all purpose flour which has been combined with a leavening agent. In yeast breads, the yeast itself causes those breads to rise, so they’ll often use all purpose flour, wheat flour or cake flour rather than self-rising flour. Many southern recipes call for self-raising flour for quick breads or other baked goods. Self-rising flour: a common pantry staple in most Southern households, self-rising flour is simply flour with the baking powder and a bit of salt already added. The older it is, the less likely it is to fully activate, meaning baked goods made with older baking powder that has lost its punch will not rise as much as you would like them to.

I’ll spare you the entire chemistry lesson, but essentially, when baking soda is combined with an acid, and then it is activated with moisture (milk, buttermilk, butter, and so forth), it will create a chemical reaction which gives off a gas that gets trapped in the baked good, causing it to rise.Īnyways, baking powder needs to be fresh. You’ll see them often in recipes for baked goods.īaking powder is basically baking soda combined with cream of tartar – which is an acid.

You can use in it any recipe that calls for a cup of self rising flour, using just a cup of all purpose flour with a bit of baking powder.īaking soda and baking powder are both leavening agents, which mean they make things rise. So make a small batch and save it in an airtight container in a dark, dry place. This is a quick and easy time saving recipe for self rising flour that you’ll appreciate having in your recipe box. Be aware that this flour has a shorter shelf life than regular flour, as the baking powder tends to lose potency over time. Save yourself some money by making this self rising flour substitute at home! You can buy it in the store, and it does work well, but since the potency of baking powder diminishes over time, you’ll have wasted your money if you don’t use up the flour. Many biscuit recipes (though admittedly not this one) call for self-raising flour.

Biscuit recipe self rising flour