Recipe by Brinna Sands
Self-rising flour is flour with the baking powder and a bit of salt already added. It's a staple in many Southern recipes; it's traditionally made from a softer, lower protein version of all-purpose flour, which is what grows there. This version, which uses higher-protein all-purpose flour, can be used in any recipe that calls for self-rising flour; be prepared to increase the liquid in the recipe somewhat, and expect the results to be a bit less tender.
Prep
5 mins
Total
5 mins
Instructions
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Whisk all of the ingredients together in a bowl; use as directed in your recipe.
Tips from our Bakers
All-purpose flour will work for just about all of your self-rising flour recipes, but for tender baked goods like biscuits, you might want to replicate a Southern-style self-rising flour. Start with our Pastry Flour Blend (10.3% protein) or Pastry Flour (8.0% protein), instead of all-purpose; add baking powder and salt as directed above.
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