Self-rising flour was invented in England in the 1840s. A guy named Henry Jones decided sailors needed bread on long voyages, and they couldn’t be trusted to mix their own leavening. So he did it for them. You’re welcome, Royal Navy.
Here’s the surprise: Southern American biscuits are practically built on this stuff. In the US South, self-rising flour is a religion. They don’t debate politics—they debate which brand of self-rising flour makes the flakiest biscuit. I’ve seen people get emotional over White Lily flour. It’s real.
How To Store Self Rising Flour Long Term at Mary Bilbo blog
The Emergency Substitute (Because Life Happens)
If a recipe calls for self-rising flour and all you have is all-purpose, don’t panic. You’re not stranded. For every one cup of all-purpose flour, add 1 ½ teaspoons of baking powder and ¼ teaspoon of salt. Whisk that like you’re trying to wake it up.
Now you have homemade self-rising flour. You saved the day. You’re a hero. But don’t store it for six months—use it now. Baking powder doesn’t like waiting around.
