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!
What is 1.5 tsp? I tried to Google it and nothing would come up. I am assuming it is a 1/2 tsp but then the measurement for salt says /2 tsp. So is that not the same?
Hi Jenny, yes, 1.5 tsp is the same as 1/2 tsp.
Can you make the self rising flour with whole wheat/spelt flour substitution instead of all purpose or pastry?
We haven’t tried that Lilly, but we suspect it would work fine!
This little trick making your own self rising flour now goes into my books. I’ve used it twice and love the result. Let’s just say I now can make it in batches. Used it to make biscuits they rose nicely.
That’s awesome, we’re glad you find it useful! : )
Do you think spelt flour would work?
I haven’t tried spelt flour, and am doubtful it would perform exactly the same. But if you give it a try, let me know!
I made these biscuit and they turned out really well. My whole family liked them. I did use the self rising flour. I am a bit of a health person would have preferred to use a different one but once in awhile wont hurt. I like the fact that they only have 3 incredients. I will make these again. I did take a picture , not sure how to send. Thanks allie
Thanks Deborah, I’m glad they were a hit with your family!
Hi Ali!
Did you ever come up with a gluten free mix for this? Would love to eat biscuits again!
Love your site!
Regards,
Darlene
Can you use coconut flour
I haven’t tried coconut flour, but imagine it will work. They might not just rise quite as much. Let me know how they turn out if you give it a try. Thanks!
Since I can’t eat gluten do you think this would work with other nut flours such as coconut, almond or sunflower or a mixture.
Hi Lori,
I’m working on a gluten-free alternative for this recipe right now. Still need to do some more recipe testing to give you a solid answer…
~Ali
I saw the post about whole wheat flour and was wondering if it would work also.
It will taste and function slightly different than all-purpose flour.
Would a gluten free all purpose flour work in this?
No, sorry it will not function the same as all-purpose flour.