Substitute for Self-Rising Flour in Biscuits: Best Options
Self-rising flour is the secret to effortless biscuits because it already contains the perfect ratio of leavening and salt. It produces tall, fluffy biscuits with minimal ingredients. The substitute must replicate the correct proportions of flour, baking powder, and salt.
Best Substitute
All-Purpose Flour + Baking Powder + Salt
1 cup all-purpose flour + 1.5 tsp baking powder + 1/4 tsp salt per cup of self-rising flour
This is the exact formula that makes self-rising flour. Whisk thoroughly to distribute the leavening evenly. Use a soft wheat all-purpose flour if available for the most tender biscuits.
Other Options
Cake Flour + Baking Powder + Salt
1 cup cake flour + 1.5 tsp baking powder + 1/4 tsp salt per cup of self-rising flour
Cake flour's lower protein creates even more tender, delicate biscuits. Closest to Southern self-rising flour, which uses soft winter wheat.
Whole Wheat Flour + Baking Powder + Salt
1 cup whole wheat flour + 1.5 tsp baking powder + 1/4 tsp salt per cup of self-rising flour
Creates heartier, nuttier biscuits with more fiber. Biscuits will be denser. Use white whole wheat flour for a lighter result.
Frequently Asked Questions
What can I use instead of self-rising flour in biscuits?
Mix 1 cup all-purpose flour with 1.5 teaspoons baking powder and 1/4 teaspoon salt per cup of self-rising flour. This recreates self-rising flour exactly. For extra-tender biscuits, use cake flour instead of all-purpose.
Why do biscuit recipes use self-rising flour?
Self-rising flour simplifies biscuit making by pre-mixing the leavening and salt in the right proportions. It's typically made from soft winter wheat with lower protein, which produces more tender biscuits. You can replicate this at home with all-purpose flour.