Ah, the classic curveball. If your recipe calls for both self-rising flour and buttermilk, you’re in for a chemistry lesson. Self-rising flour already has acid (from the baking powder), so adding buttermilk can make things too acidic and mess with the rise.
My solution? Use all-purpose flour, skip the salt, and add 1 teaspoon of baking powder plus ½ teaspoon of baking soda per cup. The baking soda loves that buttermilk acid. It’s like a tiny science fair in your bowl.
I learned this the hard way when my biscuits turned out like hockey pucks. My friend still brings it up at parties. Thanks, Karen.
What About Storage? (Because You’ll Have Leftovers)
Homemade self-rising flour doesn’t keep forever—baking powder loses its oomph after a few months. Store it in an airtight container in a cool, dark place, and label it with the date. You’ll thank yourself later.
Don’t be me and forget about it for a year. I found a jar once that was older than my car’s registration, and the biscuits came out flat as a pancake. Literally.
Pro tip: write “USE BY [3 months from now]” on the lid with a Sharpie. Future-you will high-five present-you.
