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SELF RISING FLOUR

Last Post: Re: SELF RISING FLOUR by Cindbo, Saturday, July 19, 2008 8:53 AM

6/4/2008 1:52:09 PM
treefrog1 joined on: 6/4/2008 Posts: 7	SELF RISING FLOUR
treefrog1 joined on: 6/4/2008 Posts: 7	HI! IM KNEW TO THIS. CAN ANYONE GIVE ME ANY SUGGESTIONS ON WHAT TO MAKE WITH SELF RISING FLOUR BESIDES WHAT I ALREADY DO WITH IT. THE ONLY THING I KNOW TO MAKE WITH IT IS BEER BREAD. CAN ANYONE HELP ME WITH THIS?

6/5/2008 7:45:12 PM
jooley joined on: 6/5/2008 Posts: 3	Re: SELF RISING FLOUR
jooley joined on: 6/5/2008 Posts: 3	Alot of recipes you can use self rising flour just eliminate the soda and salt. I made some beer bread today and it didn't turn out very well or I didn't like it. Hope this helps.

6/6/2008 9:51:48 AM

granna2

joined on: 1/8/2008

Posts: 567

Re: SELF RISING FLOUR

Hi treefrog, I use self-rising flour most of the time, Smile . I love it for biscuits, Big Smile . I have used it in recipes calling for Regular flour by omiting the baking powder, salt, and/or baking soda, called for in the recipe, as the flour already has that in it. If I was in dought , I also measured the flour in the amounts that the above listed items called for . That way you used all of the "dry" ingredents called for in the recipe. Lots of luck, let us know how it worked for you Smile

6/16/2008 12:31:15 PM
treefrog1 joined on: 6/4/2008 Posts: 7	Re: SELF RISING FLOUR
treefrog1 joined on: 6/4/2008 Posts: 7	thanks granna2 for the suggestion on the biscuits. any other suggestions? is it possible to make rolls or bread with self rising flour and not yeast?or would i have to put yeast in it? let me know. sorry it took so long to reply.

6/16/2008 11:11:20 PM
AlabamaCooker joined on: 4/26/2008 Posts: 344	Re: SELF RISING FLOUR
You can use self-rising flour in most quick bread recipes like pancakes, muffins, biscuits and cakes. Just use self-rising in place of all-purpose and eliminate the baking powder and salt called for in the recipe. You can use it to make gravy, thicken soups, bread chicken, chops, etc. Just remember that it has a little salt in it already. Chicken Pie 3 cups diced cooked chicken 10 oz pkg. frozen mixed vegetables 1 can cream of celery soup 1 cup chicken broth 1/4 tsp pepper 1 cup milk 1/2 cup butter, melted 1 cup self-rising flour Place chicken and vegetables in a greased or sprayed baking dish. Combine soup, broth and pepper. Pour over chicken and vegetables. Combine milk and butter and flour, stirring until smooth. Pour evenly over soup mixture. Bake at 400 degrees for 40-45 minutes until golden brown. For light, fluffy biscuits, be sure not to overwork the dough. If you want soft biscuits, place them touching each other on the baking sheet or in the pan. This will also help them rise a little higher. If you want a more crispy outside, do not let them touch each other. Biscuits 2 cups self-rising flour 1/4 cup shortening 2/3 – 3/4 cup milk Cut shortening into flour. Add milk and mix until it forms a ball. Knead lightly 3 times on a floured surface then roll out to about 1/2-inch thickness. Cut into circles and place in greased baking pan. Bake at 450 degrees for 10 minutes until lightly browned. Makes 12. Buttermilk Biscuits 1/2 cup cold butter 2 cups self-rising flour 3 Tbsp powdered buttermilk 3/4 cup water Mix the flour and powdered buttermilk together cut in butter until the mixture resembles crumbs. Add water and mix just until combined. Roll out to 1/4 inch thickness on a floured surface. Cut into biscuits and bake at 425 degrees for 11-13 minutes or until golden. Cream Biscuits 1 3/4 cups self-rising flour 1 cup heavy whipping cream 1/4 cup butter, melted Place flour in bowl. Gradually stir in cream, adding only enough to make a sticky dough. Turn dough onto a lightly floured surface and lightly fold twice to form a ball. Gently pat dough to 1/2 inch thickness. Cut into rounds and place on a lightly sprayed baking sheet or pan. Brush tops with butter. Bake at 475 degrees for 8 to 10 minutes until golden brown. Butter-Me-Nots 2 cups self-rising flour 8 ounces sour cream 1 cup butter, melted Combine ingredients. Stir just until mixed. Spoon batter into lightly greased mini-muffin pans, filling full. Bake at 400 degrees for 15 minutes until golden. Makes about 3 dozen. Cinnamon Buttermilk Biscuits 2 cups self-rising flour 1/4 cup sugar 1 tsp cinnamon 1/4 tsp baking soda 1/3 cup shortening 1/2 cup raisins 3/4 cup plus 2 tbsp buttermilk Frosting 3/4 cup powdered sugar 3 to 4 tsp milk Combine flour, sugar, cinnamon and baking soda in large bowl; mix well. Cut in shortening until mixture resembles coarse crumbs. Stir in raisins. Stir in buttermilk with a fork until mixture leaves sides of bowl and soft dough forms. Turn dough out onto floured surface; knead lightly until no longer sticky. Roll out dough to 1/2-inch thickness. Cut with floured 2 1/2-inch round cutter. Place on ungreased cookie sheet with sides touching. Bake at 450 degrees for 10 to 13 minutes or until light golden brown. Combine powdered sugar with just enough milk for spreading consistency. Frost warm biscuits. Quick Banana-Nut Bread 1 1/2 cups self-rising flour 2/3 cup sugar 1/2 cup vegetable oil 3 tbsp milk 2 eggs, lightly beaten 1 cup mashed ripe bananas 1/2 cup chopped pecans Combine flour and sugar. Add oil, milk and eggs, stirring until blended. Fold in bananas and pecans. Spray only the bottom of an 8x4 inch loaf pan and pour mixture into it. Bake at 350 degrees for 60 to 65 minutes until toothpick inserted in center comes out clean. Cool in pan 15 minutes then remove from pan to finish cooling.

6/16/2008 11:11:20 PM

AlabamaCooker

joined on: 4/26/2008

Posts: 344

Re: SELF RISING FLOUR

You can use self-rising flour in most quick bread recipes like pancakes, muffins, biscuits and cakes. Just use self-rising in place of all-purpose and eliminate the baking powder and salt called for in the recipe.

You can use it to make gravy, thicken soups, bread chicken, chops, etc. Just remember that it has a little salt in it already.

Chicken Pie

3 cups diced cooked chicken
10 oz pkg. frozen mixed vegetables
1 can cream of celery soup
1 cup chicken broth
1/4 tsp pepper
1 cup milk
1/2 cup butter, melted
1 cup self-rising flour

Place chicken and vegetables in a greased or sprayed baking dish. Combine soup, broth and pepper. Pour over chicken and vegetables. Combine milk and butter and flour, stirring until smooth. Pour evenly over soup mixture. Bake at 400 degrees for 40-45 minutes until golden brown.

For light, fluffy biscuits, be sure not to overwork the dough. If you want soft biscuits, place them touching each other on the baking sheet or in the pan. This will also help them rise a little higher. If you want a more crispy outside, do not let them touch each other.

Biscuits

2 cups self-rising flour
1/4 cup shortening
2/3 – 3/4 cup milk

Cut shortening into flour. Add milk and mix until it forms a ball. Knead lightly 3 times on a floured surface then roll out to about 1/2-inch thickness. Cut into circles and place in greased baking pan. Bake at 450 degrees for 10 minutes until lightly browned. Makes 12.

Buttermilk Biscuits

1/2 cup cold butter
2 cups self-rising flour
3 Tbsp powdered buttermilk
3/4 cup water

Mix the flour and powdered buttermilk together cut in butter until the mixture resembles crumbs. Add water and mix just until combined. Roll out to 1/4 inch thickness on a floured surface. Cut into biscuits and bake at 425 degrees for 11-13 minutes or until golden.

Cream Biscuits

1 3/4 cups self-rising flour
1 cup heavy whipping cream
1/4 cup butter, melted

Place flour in bowl. Gradually stir in cream, adding only enough to make a sticky dough. Turn dough onto a lightly floured surface and lightly fold twice to form a ball. Gently pat dough to 1/2 inch thickness. Cut into rounds and place on a lightly sprayed baking sheet or pan. Brush tops with butter. Bake at 475 degrees for 8 to 10 minutes until golden brown.

Butter-Me-Nots

2 cups self-rising flour
8 ounces sour cream
1 cup butter, melted

Combine ingredients. Stir just until mixed. Spoon batter into lightly greased mini-muffin pans, filling full. Bake at 400 degrees for 15 minutes until golden. Makes about 3 dozen.

Cinnamon Buttermilk Biscuits

2 cups self-rising flour
1/4 cup sugar
1 tsp cinnamon
1/4 tsp baking soda
1/3 cup shortening
1/2 cup raisins
3/4 cup plus 2 tbsp buttermilk

Frosting
3/4 cup powdered sugar
3 to 4 tsp milk

Combine flour, sugar, cinnamon and baking soda in large bowl; mix well. Cut in shortening until mixture resembles coarse crumbs. Stir in raisins. Stir in buttermilk with a fork until mixture leaves sides of bowl and soft dough forms.
Turn dough out onto floured surface; knead lightly until no longer sticky. Roll out dough to 1/2-inch thickness. Cut with floured 2 1/2-inch round cutter. Place on ungreased cookie sheet with sides touching.
Bake at 450 degrees for 10 to 13 minutes or until light golden brown.
Combine powdered sugar with just enough milk for spreading consistency. Frost warm biscuits.

Quick Banana-Nut Bread

1 1/2 cups self-rising flour
2/3 cup sugar
1/2 cup vegetable oil
3 tbsp milk
2 eggs, lightly beaten
1 cup mashed ripe bananas
1/2 cup chopped pecans

Combine flour and sugar. Add oil, milk and eggs, stirring until blended. Fold in bananas and pecans. Spray only the bottom of an 8x4 inch loaf pan and pour mixture into it. Bake at 350 degrees for 60 to 65 minutes until toothpick inserted in center comes out clean. Cool in pan 15 minutes then remove from pan to finish cooling.

6/23/2008 12:47:57 PM

granna2

joined on: 1/8/2008

Posts: 567

Re: SELF RISING FLOUR

tree frog 1, No you shouldn't use self-rising flour in place of yeast, it works differently, Smile . But you can pretty much use it in any recipe calling for flour, baking powder, salt and or baking soda. However if it calls for baking soda only, I wouldn't use it because of the baking powder. Baking powder raises more then baking soda. Sorry to take so long to get back to you, hope that helps, lots of luck, Smile

6/23/2008 12:50:03 PM
granna2 joined on: 1/8/2008 Posts: 567	Re: SELF RISING FLOUR
granna2 joined on: 1/8/2008 Posts: 567	Alabama cooker, Thanks for the recipes I am going to try a few of them, they looked really good and easy

6/25/2008 8:24:31 PM
Fradian joined on: 6/26/2008 Posts: 1	Re: SELF RISING FLOUR
Fradian joined on: 6/26/2008 Posts: 1	Thank You so much Alabama Cooker for your receipes! I had the same questions as Treefrog1 and came across all these helpful answers. Thanks everyone! I guess I better go buy some yeast to make the white bread.

6/26/2008 10:56:53 AM
flourman joined on: 6/2/2008 Posts: 126	Re: SELF RISING FLOUR
flourman joined on: 6/2/2008 Posts: 126	If you need help with the procedures to make the bread...please let me know..I have photos to post of bread I make..but so far the website won't allow me to do that. My breads contain no fat...but contain...alot of water..

6/30/2008 3:36:49 PM
treefrog1 joined on: 6/4/2008 Posts: 7	Re: SELF RISING FLOUR
treefrog1 joined on: 6/4/2008 Posts: 7	thank you very much for the ideas and receipies im going to try them. sorry it took so long to reply

7/19/2008 8:53:13 AM
Cindbo joined on: 7/19/2008 Posts: 4	Re: SELF RISING FLOUR
Cindbo joined on: 7/19/2008 Posts: 4	I would love to try your bread recipes.

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