Don’t just dump the powder over the flour. That’s lazy. Use a wire whisk. Whisk it twenty times. Count them if you want. You’re aerating the mix and spreading the love evenly.
No whisk? Use a fork. Or shake it in a sealed jar like you’re making a cocktail. Flour martini, anyone? The point is: mix thoroughly. One clump of baking powder can ruin a biscuit’s reputation.
Store your homemade self-rising flour in a tightly sealed container. Put a label on it. Write the date in big, proud letters. You made this. Own it.
Why This is a Superpower
You now possess a secret kitchen weapon. No more running to the store for one missing ingredient. No more staring at a recipe that demands “self-rising” when you only have “plain.”
This trick works in every recipe: pancakes, scones, dumplings, cornbread. Even some cookies. Yes, you can use self-rising flour in cookies. They come out softer. Chewier. Science gifted us that.
How to Make Self-Rising Flour - Made in Motherhood
