How to Make Self-Rising Flour at Home

A few months ago, I was halfway through baking biscuits when I realized I was out of self-rising flour. I had everything else measured out, butter cubed and chilling in the freezer, oven preheated. Classic baking moment—you’re in the zone, then hit with a missing ingredient. I remembered hearing somewhere that you could make your own, so I gave it a shot. Three ingredients. That’s it.

So, I made it. The biscuits turned out fine—actually, they were better than usual. That moment kicked off a habit I didn’t expect, and I started mixing my own flour blends regularly. If you bake a lot or just want more control over what goes into your food, making your own self-rising flour might be worth it for you too.

What is self-rising flour anyway?

It’s just all-purpose flour with baking powder and salt mixed in. That’s it. No magic. No mystery. Store-bought versions vary depending on the brand. Some are saltier. Some rise a little harder than others. Making your own lets you control that.

If you're baking biscuits, pancakes, muffins, or quick breads, this flour saves you a step. You don’t have to measure baking powder and salt separately. That’s why it exists—to speed things up. But if you’re already in the kitchen with a measuring spoon in hand, it takes less than a minute to mix it yourself.

Why make your own self-rising flour?

First: consistency. I’ve bought different brands over the years. Some make my biscuits puff beautifully. Others fall flat or taste off. When I make my own, I know what I’m getting every time.

Second: control. You choose the flour. You decide how much salt. You pick the baking powder. That matters if you’re watching sodium or using low-sodium baking powder.

Third: fewer pantry items. Once I realized how easy this was, I stopped buying pre-mixed self-rising flour altogether. One less bag to keep around.

And last: emergencies. Like mine. You’re halfway through something and need it now. If you’ve got flour, baking powder, and salt—you’re good.

What is the basic ratio for making homemade self-rising flour?

For every 1 cup of all-purpose flour, add 1 ½ teaspoons of baking powder and ¼ teaspoon of salt. That’s it. Mix it well so the ingredients are evenly distributed.

I usually make a few cups at a time and keep it in a jar labeled “Self-Rising Flour.” It saves time when I bake biscuits or muffins on a whim, which happens more than I’d like to admit.

What type of flour should I use when making self-rising flour?

Use regular all-purpose flour. Not bread flour, not cake flour. If you want softer baked goods, you can sub in some cake flour or use a low-protein flour blend, but that’s getting into preferences. If you’re using unbleached flour, that works just fine.

How do you adjust the recipe for higher protein flour brands when making your own self-rising flour?

If you’re using a higher protein flour like King Arthur or Bob’s Red Mill (around 4 grams of protein per ¼ cup), your self-rising flour will behave a little differently than if you’re using something like Gold Medal (which has about 3 grams per ¼ cup). That protein difference affects texture, structure, and how your baked goods rise.

Here’s the deal—higher protein = stronger gluten. That means your biscuits or muffins might come out a bit tougher or chewier unless you tweak things slightly.

So, if you're using King Arthur or Bob's Red Mill, here's how to adjust:

1. Use a lighter hand when mixing. Don't overwork the dough or batter. You want to mix until just combined. Overmixing = dense, tough results.

2. Sub in a tablespoon of cornstarch per cup of flour. This brings the protein content down and softens the flour. Just scoop out 1 tablespoon of the all-purpose flour per cup and replace it with cornstarch before adding your baking powder and salt.

3. Add a tiny bit more fat (butter, oil, etc.) if you're doing something like biscuits or quick bread. Fat shortens gluten strands and softens the final product.

You don’t have to do this every time, but if you’re trying to match the softness of biscuits or muffins made with lower-protein flour like Gold Medal, it helps. Otherwise, your results might be a little firmer or breadier—not bad, just different.

And honestly, if you're baking something rustic or hearty like cornbread or savory muffins, you might actually prefer the structure from higher-protein flours. But for soft, flaky biscuits or tender cakes, give the cornstarch trick a shot.

Why not just buy pre-made self-rising flour?

You can. But I like not depending on an extra product. The DIY version works exactly the same, and if you’re a baker, you already have all the ingredients. There’s something satisfying about not having to buy a separate bag just for biscuits or pancakes. One less thing to store. One less brand to compare.

Some things I’ve made with self-rising flour

I use it for quick buttermilk biscuits and cornbread, and it works great there too. I’ve even used it in banana muffins and a few quick breads when I’m too lazy to measure out the baking powder and salt separately.

Once, I tried it in waffles, and they were fluffier than usual. So now I just keep a jar on hand. It’s one of those little shortcuts that makes sense.

Tips if you’re using your homemade version in a recipe

Make sure the recipe doesn’t already include baking powder or salt. If it does, cut those out or reduce them. If not, you’ll end up with over-salted or over-leavened baked goods. Not cute.

Also, use it fresh. Baking powder can lose its punch over time, especially if it’s sitting in a humid kitchen. If you mix a big batch, keep it in a sealed container and use it within a month or so. Or just mix it as you go.

Making your own self-rising flour isn’t groundbreaking. It’s just practical. If you bake often or like having fewer things to buy, it’s worth doing. It takes a few seconds, gives you more control, and saves pantry space. And if you’re ever mid-baking like I was and realize you're out—it might save your biscuits.

Recipe: Homemade Self-Rising Flour

Ingredients

• 1 cup all-purpose flour *

• 1 ½ teaspoons baking powder

• ¼ teaspoon salt

*Note: If using a higher protein flour sub in a tablespoon of cornstarch per cup of flour. Just scoop out 1 tablespoon of the all-purpose flour per cup and replace it with cornstarch before adding your baking powder and salt.

Directions

Add the flour, baking powder, and salt to a bowl. Whisk it together until fully mixed. Use immediately or store in an airtight container for up to one month.