How to Make Self-Rising Flour

Self-rising flour is a staple ingredient in so many southern recipes! Learn how to make your own self-rising flour with this quick and easy substitution recipe. All you need are 3 simple ingredients! 

Self Rising Flour - Learn how to make self-rising flour with this quick and easy substitution recipe. All you need are 3 simple ingredients! // addapinch.com

 

Have you ever started a recipe and realized that you didn’t have enough of a specific ingredient called for in that recipe? It is a frustrating thing when that happens. That’s when simple substitutions come to the rescue like this simple self-rising flour recipe for a homemade substitution.

Self-rising flour is used in so many southern recipes and has become a staple ingredient in my kitchen forperfect buttermilk biscuit, buttermilk pancakes, and cinnamon roll biscuits  and more. But, when I run low on it, I just make my own using just 3 ingredients that I always keep on hand. 

This homemade self-rising flour works perfectly in recipes that call for self-rising flour. I’ve included the recipe to make one cup of the homemade substitute, but it can easily be scaled up or down based on your specific needs.

How to Make Self-Rising Flour | Add a Pinch

It’s really simple to make and only takes about two seconds.

Here’s how I make it my own self-rising flour substitute. I hope you find it as helpful as I do!


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How to Make Self-Rising Flour
 
Prep time
Total time
 
Self-rising flour is a staple ingredient in so many southern recipes! Learn how to make your own self-rising flour with this quick and easy substitution recipe. All you need are 3 simple ingredients!
Author:
Serves: 1 cup
Ingredients
  • 1 cup all-purpose flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
Instructions
  1. Measure all ingredients and whisk to combine.
Notes
Measurements to equal each cup of self-rising flour.

Enjoy!
Robyn xo

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Comments

    • 7

      Robyn says

      Thank ya much! It’s perfect for those early morning pancakes and waffles and let’s not get started on the biscuits! :)

    • 13

      Robyn says

      Thanks, Missy. So great to just whip it up quickly and not have to add something else to my grocery list.

  1. 17

    says

    Wow, that’s awesome!! I resort to keeping Bisquick on hand. My husband does the breakfast cooking so I’ll have to tell him about this. I have been wanting to experiment more with wheat flour but I’m not sure where to start.

    • 20

      says

      …oops…
      Just stumbled upon this amazing recipe and your wonderful blog. Thanks for this. I can’t tell you how many times I’ve tried to make something and then realized that I don’t have self-rising flour. I use it so seldom that I would hate to buy a whole bag. Now I don’t have to!!!

    • 22

      Robyn says

      Hi Tina,
      Depending on if you spoon or dip the all-purpose flour into your measuring cup, you’ll have between 4.5 ounces and 5 ounces.

  2. 25

    charla says

    Just gave this info to my niece. I didn’t know exact measurements for a cup, so thanks. Also, if you’re using buttermilk or “sour milk” we were always told that you needed to add 1 tsp baking soda along with the baking powder and salt. That info was passed by my grandmother, now I’m the granny. 😉

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