The 1st time I purchased Self Rising Flour was to make Magnolia Bakery Cupcakes.
Then I moved to The South. And tarted eating a lot of Buttermilk Biscuits!
When making Biscuits, you should really be using White Lily Flour. Because that is just the way it is done.
BUT when you don’t have Self Rising Flour at your disposal, you can make your own!
- 6 cups of flour
- 3 Tablespoon baking powder
- 1 Tablespoon salt
In a large mixing bowl, measure 6 cups of flour.
Add baking powder.
Either sift together or mix with a wire whisk until well combined.
Can be stored in airtight container for months.
Measure self-rising flour like regular flour.
For 1 cup of Self Rising Flour, add 1/2 Tablespoon Baking Powder & 1/2 a teaspoon to 1 cap of AP flour.
I’m searching for a great Biscuit Recipe to add to my arsenal of GO To Recipes… I have come close. Maybe I just need more practice!