![]() The result will be butter bits that are the size of oat flakes and small peas. If you work quickly, breaking down the butter into the flour will take about 4 minutes. Quickly press the butter and flour in between your fingers creating little bits of butter throughout the flour. Using your fingers, break the butter down into the flour. Measure out the cold buttermilk before your hands get dirty. How to make your own Gluten-Free Self-Rising Flour: 1 cup King Arthur Gluten-Free Multi-Purpose Flour + 1 1/2 teaspoons baking powder + 1/4 teaspoon salt + 1/2 teaspoon xanthan gum.įor more on flour, check out Baking 101: The Difference Between Baking Flours.Ĭold butter is cut into small cubes and added to the flour. Whisk together until thoroughly combined. Of course, if using all-purpose flour, the protein content will be a bit higher. How to make your own Self-Rising Flour: 1 cup all-purpose flour + 1 1/2 teaspoons baking powder + 1/4 teaspoon salt. Self-rising flour also contains non-aluminum baking powder and a dash of salt so we don’t have to deal with measuring spoons and extra additions. The lower protein content makes the flour extra light, creating wonderfully tender biscuits. I encourage you to go buy a bag and experience just how convenient it is! Self-rising flour has a lower protein content (8.5%) than all-purpose flour (11.7%) because it’s made using a soft wheat flour rather than the hard wheat flour that makes up all-purpose flour. This super easy biscuit recipe features King Arthur Flour’s Unbleached Self-Rising Flour. How is it possible to have them one day and then lose them the next? I don’t know.
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