Last weekend, I made two batches of pancakes. One with actual self-rising flour, one with all-purpose and a Hail Mary of baking powder. The all-purpose batch came out like rubber frisbees. My kid threw one at the dog. The dog refused. That’s how bad it was.
Meanwhile, the self-rising flour batch was fluffy, tender, and needed zero extra salt. The lesson? Don’t cheat your recipe unless you enjoy eating your mistakes. And check your pantry before you start — I’ve found self-rising flour hiding behind the oatmeal, looking smug.
When You Can Actually Get Away With It
Okay, I’m not here to be a flour dictator. If you’re making something dense like pizza dough or no-knead bread, all-purpose flour works fine. But for things that rely on a delicate rise — like drop biscuits, muffins, or that viral lemon cake — you need the real deal. Or you can make your own self-rising flour by mixing 1 cup all-purpose flour + 1½ teaspoons baking powder + ¼ teaspoon salt. Just sift it three times, because clumps are the enemy.
Self-Rising Flour
But here’s a side comment: store-bought self-rising flour also has a lower protein content (around 8% vs. 10-12% for all-purpose). If you DIY it, you’re still getting that chewier texture. So if you want real softness, buy the bag. I’m not judging your commitment level, but your biscuits are.
