I’ve always said that I like a good balance of cooking and baking in my life. But man oh man, somehow I have gotten on a mega baking kick lately. And since I tend to prefer savory to sweet, the object of my affection as of late has been this epic 3-ingredient biscuit recipe that has pretty much changed my life. Ok, at least it has changed my breakfast. I have already made it 3 times since and counting!
That recipe is coming on the blog tomorrow. But for today, I thought I would post a quick tutorial for how to make one of the three ingredients homemade — self-rising flour!
It’s fairly rare that I have a bag of self-rising flour sitting in my pantry, partly because it doesn’t stay fresh as long with that baking powder mixed in. But mostly because it is so darn easy to make homemade! I’m not kidding. All you need are three easy ingredients — all-purpose (or pastry) flour, salt and baking powder — and you have an easy substitution ready for any recipe that calls for self-rising flour to help those biscuits, pancakes, cakes and more fluff up.
So bookmark this recipe if you ever need it for the future. (Hint hint — tomorrow!)
One quick note about the actual flour base in all-purpose flours. I have always used just traditional all-purpose flour in the substitution. But some brands (i.e. White Lily, King Arthur Flour and others) use cake or pastry flour in place of all-purpose, because it is low-protein. I’ve never found that it makes a huge difference. But if a recipe specifically calls for one of those, you might want to use cake or pastry flour instead.
Self-Rising Flour
Ingredients
- 1 cup all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
Instructions
- Whisk all ingredients together until blended.
Did you make this?Let me know how it turned out in the comments below!
I pretty much always keep most types of flours on hand, but for whatever reason I NEVER have self-rising. Thanks for the sub, I’ll definitely be using this!
I had no idea that you could actually “make” this. This is a perfect example of why I prefer to cook and not bake ;)
Thank you for this! I can’t tell you how many times I have passed up a recipe because self-rising flour isn’t something I usually keep on hand. Now it won’t be an issue!= )
I LOVE that graphic above! So creative! I love that all of this is something most of us already have in our pantry! Can’t wait for the biscuit recipe tomorrow!
Wow, this is so useful! Definitely pinning for later-and the photos are gorgeous!!
Love these photos!
This recipe has been such a lifesaver so many times! I agree with Lindsay – White Lily flour is a game changer. I buy it on Amazon because I found out after doubting for so long what a difference it makes!
Love your graphic!
So great to be able to make this at home! Fun post!
joeypieterse09@gmail.com
If the cake recipe require salt, and the subsitude require 1/2 teaspoon, won’t the salt be too much?
It’s great to be able to substitute in a pinch, but I will say there is no true substitute for White Lily flour in biscuits (something I didn’t learn until I moved to the South). The flour is made with a very specific kind of wheat, soft winter wheat, which makes the flour lower in protein/gluten and much lighter in texture than AP. I never thought there’d be much of a difference until I tasted biscuits side by side with and without it! I know it’s hard to find though outside of the South, so not even an option for many.
Yep. Unfortunately our stores don’t carry White Lily here (or if they do, I haven’t ever been able to track it down). When trying to make a substitution to use in a recipe that calls for that specific brand, I usually use pastry flour instead of all-purpose, which is a little bit closer to White Lily.
Or maybe I just need to make a trip to Nashville to get some. :D
Bob’s Red Mill Unbleached White Pastry Flour is also made from soft winter wheat berries. I live in a White Lily-free area, and it’s a great substitute.
Awesome post! I never have this stuff on hand, so I adore this! Pinned