Much ado about self-rising flour?
I found a biscuit recipe that requires self-rising flour. How different will my biscuits be if I substitute 1 cup regular flour plus 1.5 teaspoons baking power and .5 teaspoons salt for 1 cup self-rising flour (this substitution information came from the White Lily website).
The recipe recommends White Lily brand self-rising flour. White Lily also points out that they use SOFT wheat, with lower protein and gluten content, while most all purpose flours use HARD wheat. They say that baked goods from White Lily will be lighter and fluffier.
So will the use of of a self-rising flour instead of regular flour plus rising ingredients make a significant difference?
White Lily is much lower in protein and gluten than all purpose flour, and that will affect the texture of your biscuits. I actually don't care for biscuits made with it -- to me, they seem more like cake than biscuits. But, if you want to approximate White Lily, add your baking powder and salt, and substitute cake flour for about a third of the total flour. It's not exact, but it's pretty close.
I have never used self rising flour. I have used a formula (I don't remember it off the top of my head, so I don't know if it is the one you mentioned) and the things I made came out fine.
White Lily or another southern style soft wheat flour WILL make a difference. You can mail order White Lily, or I think Rose Levy Beranbaum has a formula for mixing all purpose flour with either cake flour or Wondra to approximate a soft wheat flour.(In the Pie and Pastry cookbook)