So, rule of thumb: if you’re making something that should be flat (like shortbread or fajitas), avoid self-raising flour unless you want shortbread that looks like a muffin top. If you’re making something that should rise (like muffins, cakes, or your hopes and dreams), go for it.
And if you really mess up? Just add enough sugar and butter to distract everyone from the texture. Pastry chefs call this “the butter defense.” I call it breakfast. Now go bake with reckless abandon—your kitchen, your flour, your strange, puffy legacy.
