1 cup of all-purpose flour
with 1 1/2 teaspoons of baking powder
and 1/2 teaspoon of salt.
- Whisk all of the ingredients together in a bowl; use as directed in your recipe. Making sure the ingredients are evenly distributed.
- NOW you are ready to get baking some great recipes with your newly created Self-Rising Flour !
- 2 cups Self-Rising Flour
- 1/4 cup cold butter (cut into pats), or shortening
- 2/3 to 3/4 cup cold milk or buttermilk
- Preheat the oven to 425°.
- Put the flour in a bowl. NOW work in the butter or shortening just until the mixture crumbs are the size of large peas.
- Add the 2/3 cup of the milk or buttermilk, and stir mixture until the mixture holds together and leaves the sides of the bowl, adding more milk or buttermilk if feel it’s needed.
- NOW scoop the dough onto a well-floured surface, and fold the dough over on itself several times, using a little more flour as needed to prevent sticking.
- Next you roll or pat the dough into a 5" x 8 1/2" rectangle about 1/2" to 3/4" thick.
- You can cut biscuits with either a sharp, round 2" cutter, making sure to dip the cutter into flour between each cut to reduce dough sticking. You may also cut the rectangle dough into 12 small rectangular biscuits, which will allow you to skip the step of re-rolling and cutting scraps.
- Pat the scraps together, and cut additional biscuits.
- Place the cut biscuits on an ungreased baking sheet, leaving about 1" between them . Arrange your biscuits so they str barely touching for soft-side biscuits OR farther apart for crispy edges... For higher-rising soft-sided biscuits, place biscuits in an 8" round pan.
- Bake the biscuits for 10 to 14 minutes, or until they're a light golden brown.
- Remove them from the oven, and serve hot. Cool leftovers completely, wrap airtight, and store at room temperature for several days; freeze for longer storage. To refresh room-temperature biscuits, place on a baking sheet, tent lightly with foil, and bake in a preheated 350°F oven for 10 to 13 minutes, until heated through.
- Yield: about 1 dozen 2" biscuits.
Recipe for Hard Tack ( is actually unleavened bread )
I thought you would enjoy learning this recipe since the recipe above was a recipe that was offered to British Sailors to take the place of their Hard Tack !!!
- Remove all rings before starting
- 2.5 cups flour plus a little extra
- 1 cup water
- 1 teaspoon salt
- 1- Mix the flour and salt in a large bowl
- 2- Mix your dry ingredients well
- 3- Start adding the water in small amounts
- 4- Mix and knead the dough by hand or with the bread hook attachment on a heavy duty stand mixer. Remember this is very thick and tacky.
- 5- If the dough is still sticky after several minutes of you kneading it, add a small amount of additional flour.
- 6- Once the dough forms a solid ball, dust your work surface with flour and place the dough on the floured surface.
- 7- NOW...Using a rolling pin, roll the dough out to roughly 1/4″-1/2” thick.
- 8- form the dough into a rough square
- 9- NEXT... Cut the dough into serving size portions. About the size of saltine crackers.
- 10- Now place your cut dough on a baking sheet and poke holes in them like saltine crackers have ( These holes allow more of the moisture to escape the dough during baking and keeps the dough from rising in the oven & easier to break apart when eating )
- 11- Bake for 25-35 minutes in a 375 degree oven, just until it begins to brown on the surface, a very light tan color.
- 12- Allow them to cool completely before storing
- *** It is said that you can store dry hardtack for many months or even several years – as long as it remains dry.
- This would be a great project to do with the kids...They could learn about something especially the sailors ate while they were on ships for months!!!
- *** If Made Right: Hardtack is cooked until very dry and very hard. AND all moisture is non existent in properly made hardtack.
- As you can see there is nothing to make this rise
***All-purpose flour will work for just about all of your self-rising flour recipes, but if you need something for tender baked goods like biscuits, you might want to replicate a Southern-style self-rising flour. Use a Pastry Blend flour of (10.3% protein) or an Unbleached Pastry Flour with (8.0% protein), instead of all-purpose then add the baking powder and salt as directed above.
**** It’s important to remember that self-rising flour is not a substitute for all-purpose flour.