Self-rising flour is flour with the baking powder and a bit of salt already added. It's a staple in many Southern recipes; it's traditionally made from a softer, lower protein version of all-purpose flour, which is what grows there. If you don't have self rising flour you can make your own using the alternative below.
2 cups Unbleached Self-Rising Flour (Recipe below if you do not have on hand)
1/4 cup butter or shortening
3/4 cup buttermilk
2 tablespoons butter, melted
HEAT oven to 475°F.
PLACE flour in a large bowl. Using a pastry cutter or fork, work butter or shortening into flour until crumbs are the size of peas. Add buttermilk, stir with fork just until flour is moistened.
TURN dough onto lightly floured surface. Gently roll dough with floured rolling pin until 1 inch thick. Cut out biscuits using a floured 2-inch biscuit cutter or the rim of a cup. Place biscuits on a baking sheet where the edges touch. Reform the scrap dough to make additional biscuits. The closer together you place your biscuits in the pan, the softer. For crispy sides place further apart
BAKE 8 to 10 minutes or until golden brown. Remove from oven. Brush tops with butter and enjoy. Try my recipe for bacon butter it goes great with the biscuits.
Don't over knead the biscuit dough.. You will have tough biscuits if this happens. Gently toss and fold to blend together. Watch the video below for illustrations and extra tips.
Oh no! You are out of buttermilk.. No worries here is a easy recipe to make at home.
1 cup of milk
lemon juice or vinegar
Pour 1 cup of milk into a bowl.
Grab one small fresh lemon or white vinegar. Stir in a tablespoon or two of lemon juice OR vinegar into the bowl with the milk. Stir to combine. ...
Use in place of buttermilk in the recipe as it calls for. Enjoy!
Self Rising Flour Recipe
Mix together before making your biscuits and set aside
1 cup Unbleached All-Purpose Flour (Pastry blend flour works even better for biscuit)
1 1/2 teaspoons baking powder
1/4 teaspoon salt