What are you making? And where is the recipe from? British baking experts suggest (and I agree) that the ratio of leavening agent to flour in self-rising flour is best suited for cakes, so you'll want a bit extra baking powder for scones or biscuits. ;o)
The King Arthur website advises this: the ratios in self rising flour are 1 cup flour to 1.5 teaspoons of baking powder and .25 teaspoons of salt. Given that, I would suggest using your recipe's given amount of flour, subbing your self-rising flour, and eliminating any additional baking powder and salt called for in your recipe. Please let us know if this turns out for you.
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