How to Make Self-Rising Flour

What is self-rising flour, and how do you make it? Find out here.

Top View Of Hand Holding Open Bag Of FlourPhoto: Shutterstock / Dream Perfection

Self-rising flour is a staple ingredient in many of our most-loved recipes. (It’s pretty-much essential when you want to make a big batch of these Key Lime Pie Cupcakes!) But what happens when a recipe calls for it and you don’t have any on hand?

What is Self-Rising Flour?

Self-rising flour is a blended mix that combines all-purpose flour, salt and a leavening agent like baking powder. The ingredients are evenly mixed throughout the flour, which results in a consistent product after each use. So it’s reliable and dependable. It’s pretty much the grandparent to shortcut baking mixes like Bisquick and Jiffy. We love it because it’s pretty versatile and great for making quick breads, biscuits and pancakes in a snap.

Self-rising flour is most commonly used in southern cooking and is a pantry staple among bakers in the South. Thanks to this flour mix, crispy biscuits get their moist, buttery centers while flaky cobbler gets its rich texture.

Pro tip: It’s important to note that self-rising flour is not a substitute for all-purpose flour.

How to Make Self-Rising Flour

Next time you need to whip up a quick batch of pancakes, make your own self-rising flour at home instead of using the prepackaged commercial kind. It’s easy: All you need is flour, baking powder and salt.

Step 1: In a large bowl, combine 1 cup of all-purpose flour, 1-1/2 teaspoons of baking powder and 1/4 teaspoon of salt. Make sure the ingredients are evenly distributed.

Step 2: Get baking!

Be aware that this flour has a shorter shelf life than regular flour, as the baking powder tends to lose potency over time. So make a small batch and save it in an airtight container in a dark, dry place.

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Laura Denby
Laura is a New York-based freelance food writer with a degree in Culinary Arts from the Institute of Culinary Education and a degree in Journalism from Penn State. Her work has appeared in Taste of Home, Chowhound, the Culture Trip and Patch.