I became accustomed to buying ALL PURPOSE FLOUR when we moved last year. Why, when I am a self rising flour snob? There are two reasons: #1 self rising flour is hard to find in this area (I spent three shopping trips in hope of finding it and I found ZERO, ZIP, ZILCH, NADA, NOTHING) #2 if I am able to find it, the price is $4.00 for a five pound bag. So yeah, I have come to realize it is so much cheaper to just make my own Self Rising Flour. Talk about easy to make... Boy, it is easy and you probably have everything in your pantry to make your own.
I went to the King Arthur Flour website since they have many recipes there. There is also an explanation about the protein level in their flour. Well, I don't use their flour but I did take into consideration what they explained. I have found with the flour I use, I have not had any problems with toughness or having to use more liquid. Just to let you know, at the moment I am using Gold Medal flour. Shhh... I found it for $1.25 a bag and bought all that was on the shelf at Wal*mart. I came out of the store that night a happy person; I have enough flour to get me through the holidays. I have also used the flour found at Sam's Club with the same outcome ~ yummy biscuits!
My flour container will easily hold 16 cups of flour, so when I mix up a batch of SR flour, I put everything in my mixer and mix away. Easy, easy, easy!
** I use my homemade baking powder in this and have had NO problems.**
Self Rising Flour
1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
4 cups flour
2 Tablespoons baking powder
1 tsp salt
8 cups flour
4 Tablespoons baking powder
2 teaspoons salt
Mix all ingredients together and use as you would in your recipes. Store any extra flour in an air tight container.