Blog on saving money and living on a budget in CT.
Self rising flour is extremely popular in the South. When you are making bread you simply don't have to add extra leavening and or any salt.For example -- biscuits can be as simple as liquid, fat and self rising flour. I'm sure you'll do fine with it. I use it for all forms of quick breads. If you make a yeast bread it will be slightly drier so add a touch more fat and loaf might be a little denser, but still quite edible.
Shara, This is IS southern flour as it came from South Carolina! : )Do you have a TNT biscuit recipe to share? TIA
I have used it when I lived in the south for short periods of time, also. I wasn't making many yeast breads at the time because of the heat. Just leave out any baking powder, soda, or salt, and proceed as normal. I wonder how the habit of using self rising flour arose in the south and not in the north?
Self-rising flour is flour that has leavening and salt added, so anytime you substitute self-rising for all purpose flour, omit whatever leavening is called for, baking soda or baking powder, and salt.
http://www.kingarthurflour.com/recipes/easy-self-rising-biscuits-recipeI like these if you want to use solid fat.When I don't use that I use a basic oil recipe. Measures are approximate because I add flour as needed. Also these aren't as fluffy, but do hold up well to adding things to.2 cups self rising flour1/3 cup of oil1 cup of milkAdd flour to let you handle biscuits as needed. Or you can make drop biscuits. My family requests these with added shredded cheese and this does make them a bit more tender.
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