Southern recipes often call for self-rising flour, and there was a time when it was available only in the South. Now it is readily available across the United States. Southerners use self-rising flour in breading for fried chicken, for cornbread and biscuits, and for cakes, pancakes and cobblers. Self-rising flour is convenient and saves some time and cleanup.
If a recipe calls for self-rising flour and you only have all-purpose flour, here's how you can make your own.
You can use self-rising flour in yeast bread or roll recipes, but you'll need to omit any salt called for in the recipe.
If you use self-rising flour as a substitute for all-purpose flour in a quick bread or muffins, omit salt and baking powder and add 1 1/2 extra teaspoons of the self-rising flour for each cup of all-purpose flour.
Self-rising flour does not contain baking soda, so when substituting for all-purpose flour add baking soda if it is an ingredient in the recipe.