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Self-Rising Flour

serious Jan 21, 2010 01:32 AM

I bought a bag of this for recipe I was curious to try. (Tried and it wasn't repeatable.) I have not been successful in finding other recipes to use up the stuff. If I type "self rising flour" in epicurious search, the links most often say "don't use self-rising flour"!
What do you use this for? Any recipe suggestions? I have the impression that in England it's a more common ingredient.

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  1. jadec RE: serious Jan 21, 2010 02:31 AM

    Use it for recipes that call for plain flour and baking powder.

    1. bushwickgirl RE: serious Jan 21, 2010 02:59 AM

      It's big in the US South, pancakes, muffins, bisquits, quick breads, cakes, it's even used for a batter for dipping chicken before deep-frying. Forget the epicurious, Google "recipes with self rising flour" and you'll come up with lots of options.

      Easy Currant Scones:

      3 c. self-rising flour
      1/4 c. sugar
      1/4 c. brown sugar
      1/2 c. currants (dried)
      1/2 c. unsalted butter, cut in pieces
      1 c. whipping cream

      Preheat oven to 400 degrees. Butter 2 cookie sheets. Sift flour into bowl. Mix in sugars and currants. Mix in butter with a pastry knife or fingers until it is like cornmeal. Stir in enough cream to form soft, slightly sticky dough. Knead dough on floured surface until combined. Roll out 3/4 inch thick. Cut out 2 inch rounds, brush with heavy cream, sprinkle with sugar and bake until golden, approximately 12 minutes.

      2 Replies
      1. re: bushwickgirl
        serious RE: bushwickgirl Jan 21, 2010 03:01 AM

        Thank you and I'll try that recipe right now.

        1. re: serious
          bushwickgirl RE: serious Jan 21, 2010 03:09 AM

          It's a good morning for scones. I made some peanut butter cookies myself.

      2. e
        EmmaFrances RE: serious Jan 21, 2010 04:31 AM

        I love this recipe for ham and zucchini fritters: http://smittenkitchen.com/2006/11/she... I usually make small fritters instead of two large one.

        1. s
          serious RE: serious Jan 21, 2010 07:09 AM

          Allrecipes.com allows one to type in a specific ingredient and then hundreds of recipes appear using that specific thing. Just found it. Great.

          1. janetms383 RE: serious Jan 21, 2010 07:14 AM

            The only recipe I know of that uses self-rising flour is Beer Bread. 3 cups flour, 3 T sugar, 1 bottle of beer. Mix together to make a thck batter, pour into a loaf pan and bake at 350 for about 1 hour.
            It's great toasted with butter and jam

            1 Reply
            1. re: janetms383
              serious RE: janetms383 Jan 21, 2010 07:31 AM

              I had not heard of this until I went to that site. I am definitely curious.

            2. b
              Beckyleach RE: serious Jan 21, 2010 08:13 AM

              Self-rising flour (like "White Lily") is practically the ONLY accepted, non-heretical, traditionalist approved, non-Damned Yankee, flour of choice for biscuits, if one lives or was born south of the Mason-Dixon line. ;-)

              4 Replies
              1. re: Beckyleach
                danna RE: Beckyleach Jan 21, 2010 01:22 PM

                that is correct. ;-)

                1. re: danna
                  Will Owen RE: danna Jan 21, 2010 04:51 PM

                  The magic of this stuff is that even a ham-handed oaf such as I can use it to turn out biscuits that are actually light and tender, without my having to be too meticulously finger-tippy. Even my most delicate use of AP flour yields biscuits one could use to brain a mule. White Lily was the best, until Smucker's abandoned both the original mill and the original wheat sources; it's still good I suppose, but I don't want to give those ***holes any more of my money than I have to. Thing is, any self-rising flour is made with lower-gluten flour than any AP.

                  1. re: Will Owen
                    danna RE: Will Owen Jan 22, 2010 07:31 AM

                    what brand do you use now? and ditto on the help for ham-handed. I'm not sure WHY... but my first attempts at "baking powder biscuits" made me goes years before I tried again and learned to make at least passable biscuits w/ self rising.

                    1. re: danna
                      Will Owen RE: danna Jan 22, 2010 06:38 PM

                      I got some Gold Medal SR flour and it works okay. Not all silky like the old White Lily but it'll do. Listen, my forebears were all thrifty people, Scots and Yankees and Mennonites and stuff, and picky connoisseurship is not really in the genes. I can talk like a food snob but if what used to be called Kraft Dinner is the mac'n'cheese on the menu, so be it.

              2. mnosyne RE: serious Jan 21, 2010 09:42 AM

                I made this cake yesterday (Rick Stein's Sicilian Orange Cake) and it's amazing. It was my first experience with self-rising flour:


                1. Caitlin McGrath RE: serious Jan 21, 2010 01:31 PM

                  You might look around for some British recipes on the net for simple baked goods. Self-rising (or "self-raising," as it is called there) is common in the UK.

                  Also, if you look at these search results, you'll see that the listed recipes call for self-rising flour: http://www.epicurious.com/tools/searc...

                  1 Reply
                  1. re: Caitlin McGrath
                    greedygirl RE: Caitlin McGrath Jan 23, 2010 06:41 AM

                    Google "self-raising" flour rather than "self-rising" and you'll come up with a ton of British recipes. It's a standard baking ingredient here.

                  2. chowser RE: serious Jan 21, 2010 03:31 PM

                    Oddly, the Magnolia Bakery cupcake calls for both self rising flour and AP flour:


                    I make my own self rising because I don't need to add to my too extensive collection of flours.

                    1. w
                      weem RE: serious Jan 22, 2010 12:04 AM

                      I use it for beer bread, as has been mentioned above by others. I also make the gingerbread recipe from my "Two Fat Ladies" cookbook, which calls for self-rising flour. But I suppose that example would support the original post's contention that it's more of a British ingredient.

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