Self-Rising Flour

Self-rising flour (all-purpose flour with salt and baking powder mixed in) is fairly rare outside the South, and most American cookbooks don’t include recipes calling for it. Southerners swear by it for biscuits, shortcake, and other quick baked goods. (Find recipes here.)

If you have some on your hands, it works great for pancakes (just omit the baking powder). fauchon puts some in crab cakes, saying it makes them niftily puff up a bit.

Self-rising flour makes for a super-simple beer bread. Here’s MaggieB’s recipe:

3 cups self-rising flour
3 tablespoons sugar
1 12-ounce bottle or can of beer

Preheat oven to 375F (190C). Lightly grease or spray a 9×5-inch loaf pan with nonstick cooking spray. Combine all ingredients, mixing well. Pour into prepared loaf pan and bake for 50-60 minutes, until a tester comes out clean.

Variations: add chopped minced garlic, grated cheese, chopped jalapenos, chopped herbs, etc.

Board Links: What to do with Self-rising flour?