Self-rising flour was invented in England in the 1840s. A guy named Henry Jones patented it. He wanted soldiers to make bread without carrying yeast. Heroic, right?
Later, Southern US millers made it their own. They added soft winter wheat. That’s why Southern biscuits are legendary. They have less protein. Less toughness. More cloud-like heaven.
You don’t have to live in the South to enjoy this. Just use all-purpose flour. But if you find “soft wheat” flour—like White Lily—grab it. Your biscuits will thank you by disappearing in three minutes.
The “Wait, This Changes Everything” Moment
Here’s a wild fact: you can infuse your self-rising flour. Add a teaspoon of sugar? That’s a “self-rising biscuit mix.” Add dried herbs? You just made savory scone base. Boom. Flavor customization without extra work.
Don’t try to make self-rising flour with whole wheat all-purpose. Whole wheat flour is heavier. It needs more leavening. Stick to white all-purpose for this trick. Your chemistry set prefers white flour.
