Honestly, learning this trick is like knowing how to jump-start a car. You hope you never need it, but when you do, you feel like a superhero. The other day, I used it to make last-minute drop biscuits for a casserole, and my partner said they were “as good as grandma’s.”
Grandma, of course, probably used store-bought self-rising flour and never told anyone. But that’s the beauty of this—you get the same result with zero extra trips to the grocery store. And you save the cost of buying a separate bag of flour that will sit in your pantry for three years, whispering, “Why don’t you ever love me?”
So next time a recipe demands self-rising flour, don’t panic. Don’t cry. Don’t order takeout. Just grab your all-purpose flour, some baking powder, a pinch of salt, and a whisk. You’ve got this. You’re the flour boss now.
And if you mess up the ratio? Add extra butter. Butter fixes everything, including existential dread and flat biscuits.
