Why Some Prefer Premixed Self-Rising Flour

In my culinary adventures, I often reach for unbleached all-purpose flour, finding its versatility to be a true kitchen workhorse. However, when it comes to crafting the perfect buttermilk biscuits, I usually opt for a time-tested secret: premixed self-rising flour. Self-rising flour is a time saver for biscuits, in particular, as it already contains the essential leavening agents, eliminating the need for separate measurements of baking powder and baking soda. It’s like having a shortcut to flaky biscuit success! The main reason I prefer premixed self-rising flour for biscuits is its precise balance of leavening agents, which ensures consistent results every time. The fluffy rise and tender texture of the biscuits speak for themselves when you use self-rising flour.

But what if you don’t have self-rising flour readily available in your pantry? Luckily, you can create your own by using all-purpose flour. 

Recipe: Self-Rising Flour

Ingredients:

• 1 cup unbleached all-purpose flour
• ½ teaspoon of baking powder
• ¼ teaspoon of salt

Instructions:

Mix together 1 cup of all-purpose flour thoroughly with ½ teaspoons of baking powder and ¼ teaspoon of salt to yield 1 cup of self-rising flour. Scale the ingredients up to yield the amount of self-rising flour needed for your recipe.