{"id":2086931,"date":"2024-12-05T14:34:52","date_gmt":"2025-01-16T06:49:53","guid":{"rendered":"https:\/\/www.tasteofhome.com\/?post_type=recipe&p=2086931"},"modified":"2025-02-25T14:16:36","modified_gmt":"2025-02-25T20:16:36","slug":"self-rising-flour","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/self-rising-flour\/","title":{"rendered":"Self-Rising Flour"},"content":{"rendered":"

Self-rising flour is a staple in many baking recipes. It’s an ingredient that makes recipes like fried beignets and quick breads easy. Store-bought versions of this flour are available, but what happens when you need it and don’t have any on hand?<\/p>\n

Check the pantry before you head to the store. You likely already have the three ingredients necessary to make self-rising flour on hand and can learn how to make all-purpose flour into self-rising. Just whisk the ingredients together, and you’re good to go.<\/p>\n

What is self-rising flour?<\/h2>\n

Self-rising flour is exactly what it sounds like: all-purpose flour mixed with a leavening agent, such as baking powder, plus salt. This all-in-one mix is common in southern cooking. It gives buttermilk biscuits<\/a> their moist, buttery centers and the baked topping of fruit cobbler recipes<\/a> a rich texture. In England, it is known as self-raising flour and is a common ingredient in British dessert recipes<\/a>, such as sponge cakes and scones.<\/p>\n

The ingredients are evenly mixed within self-rising flour, resulting in a product consistent\u00a0with each use. Store this type of flour<\/a> the same way you store others, ideally in an airtight container or zip-top bag.<\/p>\n

Ingredients for Self-Rising Flour<\/h2>\n