Self-rising flour makes impossibly fluffy pancakes, sky-high biscuits and muffins that rival any bakery’s. But it’s not all that common in recipes, plus it has a short shelf life, so stocking up isn’t ...

There’s nothing like a fresh, homemade biscuit still warm from the oven. The best biscuits are so flaky that you can tear the top and bottom away from each other easily, and there’s a slight crunch on ...

A three-ingredient biscuit recipe in a Christmas event booklet made me question what I knew about a very basic ingredient: flour. The booklet was published for the 2003 Weihnachtsmarkt, a Christmas ...

The perfect scratch-made biscuits have a delicate balance of airy, fluffy goodness but are hearty enough to stand up to toppings like gravy or a healthy slathering of butter. But how is this soft yet ...

Cut out biscuits with a floured 2-inch round cutter and place in the prepared pan. Gather up any unused dough, press together, and repeat the cutting process. Bake biscuits in the preheated oven until ...

Save yourself a trip to the store with this easy formula for homemade self-rising flour. If you don't bake frequently, it probably isn't practical to keep your pantry stocked with an endless array of ...

Every time Rebecca publishes a story, you’ll get an alert straight to your inbox! Enter your email By clicking “Sign up”, you agree to receive emails from ...

It's natural to assume that because self-rising flour eliminates the need for leavening agents in your baked goods that it is a better choice than all-purpose flour for baking. In some cases, this is ...