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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.
Self-rising flour is a staple in many recipes — particularly Southern recipes like biscuits, cobblers and more. It simplifies the baking process by including the leavener and salt right in...
Self-rising flour is flour to which baking powder and salt have been added. Milled from a softer wheat than all-purpose flour, it’s also lower in protein (around 8.5%), meaning it produces softer, lighter, more tender baked goods.
Self-rising flour is a blended mix that combines all-purpose flour, salt and a leavening agent like baking powder. The ingredients are evenly mixed throughout the flour, which results in a consistent product after each use.
Make your own self-rising flour when you run out of store-bought. Perfect for scones and biscuits, this simple blend of all-purpose flour, baking powder, and salt should be stored in an airtight container in a cool, dry place.
Self-rising flour is a combination of all-purpose flour, baking powder, and salt. Chances are high that you already have those staples in your pantry already too. The blend is typically comprised of 1 cup of all-purpose flour plus 1 1/2 teaspoons baking powder and 1/4 teaspoon fine salt.
Self-rising flour is all-purpose flour with baking powder and salt added in. You'll commonly find it called for in biscuit, scone, and muffin recipes. Don't have self-rising flour on hand? Here's a recipe so you can make it yourself.