Self-rising flour is one of those “if you know, you know” ingredients. Anyone who bakes with self-rising flour regularly knows that it can be the secret to softer, more tender baked goods. It’s also a brilliant baking shortcut, cutting out steps and streamlining your recipes.
Want to start baking with self-rising flour? Here’s what you need to know.
What is self-rising flour?
Self-rising flour is flour to which baking powder and salt have been added.
Milled from a softer wheat than all-purpose flour, it’s also lower in protein (around 8.5%), meaning it produces softer, lighter, more tender baked goods. Self-rising flour is common in the South, where it’s used for biscuits, cakes, and other traditional Southern favorites; part of its appeal is that because baking powder and salt are already in the flour, you don’t need to add them separately, streamlining your baking.
![Self-rising flour: What is it, and how do I bake with it? (1) Self-rising flour: What is it, and how do I bake with it? (1)](https://i0.wp.com/www.kingarthurbaking.com/sites/default/files/styles/scaled_small/public/2024-01/Self-rising-flour-cake.jpg?itok=aKvTJHgu)
Photography and food styling by Liz Neily
How do you use self-rising flour?
Many recipes already call for self-rising flour, taking advantage of its convenience, tenderness, or both.
To try self-rising flour in recipes that don’t call for it, look for baked goods that use baking powder. Any recipe calling for at least 1/2 teaspoon (and up to 1 teaspoon) baking powder per cup of flour is a good choice. If subbing in self-rising flour for all-purpose flour, simply omit the baking powder and salt called for in the recipe; if the recipe calls for baking soda, leave that in — you'll need it to enhance rising and browning.
Pancakes, biscuits, scones, cake, and muffins are all good candidates for self-rising flour because it gives those baked goods an especially tender crumb. Since it’s lower protein and its absorption will be a bit less, you’ll want to reduce the amount of liquid called for in the recipe just a touch, to achieve the desired dough or batter consistency. Start by holding back a few tablespoonsof the liquid, then add it in by the tablespoon until your dough has reached the desired consistency.
Learn more here: How to substitute self-rising flour for all-purpose flour
![Self-rising flour: What is it, and how do I bake with it? (2) Self-rising flour: What is it, and how do I bake with it? (2)](https://i0.wp.com/www.kingarthurbaking.com/sites/default/files/styles/scaled_small/public/2023-01/Easy-Drop-Biscuits_Product__0084_0.jpg?itok=lJ46GLPl)
Photography by Rick Holbrook; Food Styling by Kaitlin Wayne
Recipes to bake with self-rising flour
Some of our favorite recipes are made with self-rising flour. Take these Easy Drop Biscuits: Made from just two ingredients — self-rising flour and heavy cream — they come together in mere minutes and bake up to light, fluffy drop biscuits. (If you’re looking for a layered biscuit instead of a drop one, try Easy Self-Rising Biscuits.)
Or, for a quick and easy breakfast, make Light and Fluffy Pancakes with Self-Rising Flour. They’re a simple dump-and-stir recipe, baking up super fluffy without any extra steps like whipping egg whites.
You can also streamline your cakes by making Self-Rising Yellow Cake. Not only does self-rising flour reduce the amount of measuring, but the cake itself turns out soft and tender because of the lower protein wheat.
![Self-rising flour: What is it, and how do I bake with it? (3) Self-rising flour: What is it, and how do I bake with it? (3)](https://i0.wp.com/www.kingarthurbaking.com/sites/default/files/styles/scaled_small/public/2024-01/homemade-self-rising-flour_1118_updated.jpg?itok=YqmpPAya)
Photography and food styling by Liz Neily
How to make homemade self-rising flour
Self-rising flour is made from a softer, lower-protein flour, but this homemade version, which uses higher-protein all-purpose flour, can be used in any recipe that calls for self-rising flour. Because of the slightly higher protein, be prepared to increase the liquid in the recipe somewhat, and expect the resulting baked goods to be a bit less tender. If you want to replicate lower-protein, Southern-style self-rising flour, you can use Pastry Flour Blend (10.3% protein) or Pastry Flour (8.0% protein) instead of all-purpose flour when making your DIY version.
To make homemade self-rising flour, whisk together 1 cup (120g) all-purpose flour (or another flour of choice), 1 1/2 teaspoons baking powder, and 1/4 teaspoon table salt.Substitute 1:1 by weight or volume in any recipe calling for self-rising flour.
Ready to bake withself-rising flour? Pick up a bag (or make your own) and try one ofour many self-rising flour recipes.
Cover photo (Self-Rising Crunchy Sugar Cookies) and food styling by Liz Neily.