Easy Homemade Self-Rising Flour: 3-Ingredient Recipe

Self-Rising Flour is a staple in my southern kitchen. From fluffy biscuits to tender cakes and quick breads, it’s one of those pantry staples I reach for all the time. If you’ve ever started baking only to realize the self-rising flour canister is empty, making your own is incredibly easy.

With just three simple ingredients you probably already have on hand, you can whip up a homemade substitute in seconds. It’s quick, convenient, and works perfectly when you’re in the middle of a recipe and need self-rising flour on the fly.

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What is Self-Rising Flour?

There’s just something about self-rising flour that feels like home in a Southern kitchen. I use White Lily because that’s what my mom used. But when I don’t have it on hand, I make my own. 

Self-Rising Flour is simply a pre-mixed combination of all-purpose flour, salt, and baking powder. Just mix the ingredients together, and you’ve got self-rising flour. All-Purpose Flour is plain, and you need to add leavening agents. 

I always use self-rising flour to make Mom’s Homemade Biscuits, Bacon-Tomato Cobbler, and Southern Peach Cobbler. 

Helpful Tips

• I do not suggest refrigerating or freezing this flour mixture. Moisture can cause it to lose its effectiveness.
• This can be used just like the store-bought self-rising flour. No adjustments are needed for amounts in recipes.
• When storing flour for a while, be sure to stir it well before using it to ensure the best results.
• This flour will last for at least 3 months when stored in an airtight container in a dark place, such as a pantry or cabinet. 

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Yield: 4 Cups

Homemade Self-Rising Flour

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A quick, easy homemade self-rising flour substitute made with just 3 pantry ingredients. Perfect for biscuits, pancakes, cakes, and when you’re out of store-bought self-rising flour.

Prep Time 3 minutes

Total Time 3 minutes

Ingredients

• 4 Cups All Purpose Flour
• 2 Tablespoons Baking Powder
• 2 Teaspoons Salt

Instructions

1. Combine all ingredients in a medium mixing bowl and whisk until well combined.
2. Store in an airtight container for up to 3 months, in a cool, dry area. 

Notes

• I do not suggest refrigerating or freezing this flour mixture. Moisture can cause it to lose its effectiveness. 
• This can be used just like the store-bought self-rising flour. No adjustments are needed for amounts in recipes.
• If you take your time using the recipe, be sure to stir the flour well before using it to ensure the best results.

Nutrition Information

Yield

16

Serving Size

1
Amount Per Serving Calories 229Total Fat 1gSaturated Fat 0gUnsaturated Fat 1gSodium 463mgCarbohydrates 48gFiber 2gSugar 0gProtein 6g

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