Make Your Own Self-Rising Flour

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!

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Make your own Self-Rising Flour

Prep Time

5 mins

 

Servings: 6 cups

Author: Cindy Campbell

Ingredients

• 6 cups of flour
• 3 Tablespoon baking powder
• 1 Tablespoon salt

Instructions

1. In a large mixing bowl, measure 6 cups of flour.

2. Add baking powder.

3. Add salt.

4. Either sift together or mix with a wire whisk until well combined.
5. Can be stored in airtight container for months.

Recipe Notes

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!