Q. Help! I forgot to wear my glasses and came home with 5 pounds of self-rising flour instead of all-purpose flour. What can I do with it? And why do grocery stores in the South devote so much shelf space to self-rising flour?
I'm glad to hear you still notice self-rising flour on shelves here in the South. Self-rising flour is traditional for making biscuits. Cooks who make biscuits often made them every day. Using self-rising flour saves a step because the baking powder is already in the flour.
So that's one thing you can do with your self-rising flour – make biscuits with it. You also can use it in recipes that call for baking powder, such as quick breads and some cookies. Just omit the baking powder and salt.
If you want to substitute all-purpose flour for self-rising, you'd add 11/2 teaspoons of baking powder and 1/2 teaspoon of salt for every cup. So you can figure that self-rising has about that much per cup and adjust accordingly.
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