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.

*Adjusting for Higher Protein Flour Brands

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.