Monday, June 24, 2013

Coming on July: use what you have on hand theme

My 5 gallon bucket of all purpose flour is empty.

 All that I have left on hand, is whatever remains in the kitchen canister.

 Luckily, Mom gifted me with 15 lbs of self rising flour, something that I have never used before, which I am sure I can adapt to my recipes.
As a convenience, I decanted one bag into one of my gallon jars to serve as another canister on the kitchen counter.

 Any tips in how to do so?


Anonymous said...

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.

CTMOM said...

Shara, This is IS southern flour as it came from South Carolina! : )

Do you have a TNT biscuit recipe to share? TIA

Marcia in rural WNY said...

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?

alaskadreamin said...

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.

Anonymous said...

I 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 flour
1/3 cup of oil
1 cup of milk

Add 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.