Recipe here.
Original thread and explanation of why I’m doing this here.
These have always been a huge hit in our house. It’s what I make on a weekend when I’m feeling up to cooking early for the family. They’re just perfect.
Make sure you cut a nice clean circle with even sides or they get wonky and try to go all fun house mirror on you. They really, really wanna bake into weird shapes.
I have a love hate relationship with self rising flour. I already keep like 6 different flours in the house (more if you count stuff like semolina) and every time I find myself cooking with self rising, I gain a pound. The cafe I work at makes a beer bread with self rising flour that’s fabulous (for the basically zero work it takes) and I’m afraid if it’s too easy to make in my own house then I’ll make it every day. Then again, we’re talking about biscuits so it’s not like I’ve got good standing on healthy food here to begin with.
I’ll try that recipe.
I understand the struggle. I did not want yet another flour to store. Especially one with a built in timer like self rising. I compromised. Walmart has a 2 pound bag of self rising. I got a container just big enough for that.
Can you explain to me what is so great about self rising flour? It’s not common here, but as far as I can tell, it’s just white flour with baking powder and salt.
It really doesn’t seem necessary.
It’s just that it makes a fast bake even faster. Unless you remember your ratios every time (I don’t), you gotta pull it all out and weigh it to bake. Self rising flour basically takes a shake of the container to evenly distribute and that’s it. You add beer and nothing else and you get great beer bread. You add cream and you have biscuits.
Like I said I don’t have it in my house, but I bake with it at the cafe I work at and it allows us to have something on the menu for less than $2 because it costs like no time at all and you can just use whatever space there is in the oven.