Here’s the easy-going rule: If the recipe calls for baking powder or soda and salt, use all-purpose. You’re in control. If the recipe just says “self-rising flour” or is a classic Southern recipe, use the pre-mixed stuff.
Self Rising Flour All Purpose Flour Conversion | Detroit Chinatown
Don’t overthink it. All-purpose is for when you want to be a baker. Self-rising is for when you want to be a baker in a hurry. Both are valid. Both will feed you.
One more tip: Self-rising flour has a shelf life. The baking powder inside loses its oomph after about six months. If your biscuits look like hockey pucks, check the bag’s expiration date. All-purpose flour can last a year in a cool, dry place—just don’t let the weevils find it.
