You might be thinking, “Why not just buy the pre-made stuff?” Because you’re resourceful, that’s why. And because store-bought self-rising flour sometimes has a weird aftertaste. Blech.
How Do I Make Self Rising Flour At Home
Plus, you control the salt level. If you’re watching your sodium, cut it in half. The baking powder does the heavy lifting for lift, anyway.
Also, let’s be honest. It makes you feel like a kitchen wizard. You literally just created a specialty product in ten seconds.
Pro Tips From a Slightly Obsessive Cook
Use your homemade stuff right away if you can. Baking powder is a diva—it loses its oomph over time. If you make a big batch, store it in an airtight container.
Label it, for the love of all that is fluffy. You don’t want to grab your “self-rising” jar three months later and make pancakes that taste like your grandma’s dusty attic.
And here’s a secret: sift the flour mixture before using it. Sifting breaks up clumps and aerates the flour. Your biscuits will thank you by rising to the heavens.
