That morning, I whisked my flour, baking powder, and salt together. I cut in the cold butter (the key to flaky layers, don’t ever skip it), added the buttermilk, and baked those biscuits. They rose tall, golden, and perfect. My husband didn’t even notice they weren’t made from “real” self-rising flour. He just said, “These are the best you’ve ever made.”
And that, my friend, is the beauty of it. You don’t need a special bag from the store. You just need a little knowledge and a dash of confidence. Now, go liberate your all-purpose flour from its boring, flat existence. It’s meant for so much more.
Seriously, go make some biscuits. Your kitchen is waiting.
