One of our recent group projects was to bake and taste biscuits made with our new King Arthur Enriched Unbleached Self-Rising Flour.
Our goal wasn't just to enjoy hot biscuits with melting butter. We were tasked with choosing the very best biscuit recipe to print on the back of the flour bag; and we needed to make sure everyone, from biscuit novice to seasoned Southern biscuit baker, could successfully make it.
Self-rising flour is very familiar down South, where it's used for biscuits, light cakes, and other traditional Southern favorites. Milled from a softer wheat than all-purpose flour, it's lower in protein, meaning it produces softer, more tender baked goods.
Classic White Sandwich Bread
But self-rising flour's main point of distinction is in its name: self-rising. This convenient flour eliminates two steps in many of your favorite recipes: adding the baking powder, and adding the salt. Both are already in the flour.
How do you use self-rising flour? Well, first of all, check out our array of self-rising flour recipes, simply by searching on self-rising flour on our King Arthur Flour recipe site. Many older cookbooks call for self-rising flour, as well; so you've probably already got some self-rising flour recipes in your favorites file.
To try self-rising flour in recipes that don't call for it, look for baked goods that use baking powder. Any recipe calling for at least 1/2 teaspoon baking powder per cup of flour is a good choice.
King Arthur Bread Flour, Unbleached, 5 Lb
Pancakes, biscuits, scones, cake, muffins – are all good candidates for our new flour. Since it's lower protein and its absorption will be a bit less, you'll want to cut back any liquid just a touch, to achieve the desired dough or batter consistency.
And, don't forget to omit the baking powder and salt from the recipe you're following - it's already in your self-rising flour.
I've substituted self-rising flour in my favorite scone recipes. And in cakes. And pancakes and waffles, and muffins. The flour's lower protein really shines in baked goods designed to be tender, rather than chewy/hearty. And, with the baking powder and salt already in the flour, there's no chance of me forgetting to add them – something that happens all too frequently the older I get.
King Arthur Self Rising Biscuits
Plus, call me lazy, but it's just SO easy to make biscuits and dumplings with just two ingredients: self-rising flour, and enough heavy cream to make a soft dough. Mix; scoop; bake. Ahhh...
But I digress. Let's take a look at how we decided on a recipe for the back of our self-rising flour bag.
Did you know that by clicking anywhere on this block of pictures, you can enlarge them to full size? Go ahead, give it a try; it'll work for any of our photos.
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With seven of us all making biscuits at once, using seven different recipes, and with seven levels of baking experience – ranging from CIA grad to I'm not a baker – there were quite a range of techniques on display.
From pastry blender, to fingers, to mixer (to pastry fork, to food processor), we explored all the different ways to work butter into flour.
One thing I should have done, though – trim the edges of the square before cutting the biscuits. For best rise, biscuit edges should all be freshly cut (not patted, as the edges of my square biscuits were).
Homemade Self Rising Flour Biscuits (just 3 Ingredients!)
I paid the price – in delicious, but slightly misshapen biscuits. See how nicely the biscuit in the back rose – with its cut edge – compared to the biscuit in the foreground, with its uncut edge?
Our testing/tasting group, pictured above, included Mark Tecca, King Arthur's director of new business development; Julie Christopher, family flour outreach coordinator; Susan Miller, director of our Baking Education Center; Frank Tegethoff, a longtime baker familiar to many of you via our bakers' hotline; and Sue Gray, and Susan Reid, culinary school grads and seasoned bakers who wear a variety of hats (toques?) around the test kitchen.
All the recipes turned out very well indeed; but a couple stood out. In the end, the following recipe for Easy Self-Rising Biscuits ended up on the back of the bag.
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Next, measure 2 cups King Arthur Unbleached Self-Rising Flour into a bowl. Here Sue Gray, a 15-year test kitchen veteran, measures flour into a cup via the sprinkle and sweep method – which is the way we measure flour when developing our King Arthur recipes.
One cup of our self-rising flour weighs 4 ounces; if you have a scale, measuring ingredients by weight is both easier, and more accurate
Here, Sue uses a rolling pin to flatten the butter on a well-floured surface, then uses her bench knife to cut it into thin shards.
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A pastry blender (or your fingers) will make quick work of this. It's OK – in fact, preferable – to leave some of the butter in larger pieces; this will help the biscuits' texture.
Scoop the dough onto a well-floured surface, and fold it over on itself several times, using more flour as needed to prevent sticking.
Cut biscuits with a sharp, round 2 biscuit cutter, dipping the cutter into flour between cuts to reduce sticking. Or cut the rectangle into 12 small rectangular biscuits, which will allow you to skip the step of re-rolling and cutting scraps.
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Place the biscuits on an ungreased or parchment-lined baking sheet, leaving about 1 between them for crisp biscuits. Arrange biscuits so they're barely touching for soft-side biscuits.
If you have any leftovers, cool them completely, wrap airtight, and store at room temperature for several days; freeze for longer storage.
To refresh room-temperature biscuits, place on a baking sheet, tent lightly with foil, and bake in a preheated 350°F oven for 10 to 13 minutes, until heated through.
Bread Machine Bread
On the left, a biscuit baked in a cake pan; on the right, on a baking sheet. The biscuits in the pan, since they were crowded together, rose higher (they had to go up, not out); and had soft sides.
Yes, absolutely. Our biscuits made with 25% whole wheat flour (1/2 cup whole wheat substituted for 1/2 cup self-rising) rose higher than those made with all self-rising flour. Since whole wheat flour increases the protein and thus the dough's absorption level, the dough was drier; it held its shape more easily in the oven, rising up, not out.
And finally, at the end of the day (or even better, the beginning of the day) – warm, soft/crusty biscuits with a dollop of thick, golden honey.
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Who says we New Englanders don't know how to bake (and enjoy) great biscuits? Now that we've finally got the perfect flour – it's easy!
PJ Hamel grew up in New England, graduated from Brown University, and was an award-winning Maine journalist (favorite topics: sports and food) before joining King Arthur Flour in 1990. Hired to write the newly launched Baker’s Catalogue, PJ became the small but growing company’s sixth employee. ...
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