Self-rising flour is a cornerstone of Southern American cooking—think impossible to resist Red Lobster cheddar bay biscuits or the iconic Martha White brand. In the UK, it’s called “self-raising flour” and is a staple for Victoria sponges and fairy cakes. Different cultures, same brilliant concept.
Fun fact: The first packaged self-rising flour hit stores in the 1880s, marketed to overworked farm wives. Today, it’s still a shortcut for modern chefs who want lazy Sunday mornings to taste like cultured effort. You’re continuing a tradition of clever convenience.
Self Raising Flour Recipe | How To Make Self Raising Flour – TPFA
