Recipe here.
Original thread and explanation of why I’m doing this here.
These have always been a huge hit in our house. It’s what I make on a weekend when I’m feeling up to cooking early for the family. They’re just perfect.
Make sure you cut a nice clean circle with even sides or they get wonky and try to go all fun house mirror on you. They really, really wanna bake into weird shapes.
Can you explain to me what is so great about self rising flour? It’s not common here, but as far as I can tell, it’s just white flour with baking powder and salt.
It really doesn’t seem necessary.
It’s just that it makes a fast bake even faster. Unless you remember your ratios every time (I don’t), you gotta pull it all out and weigh it to bake. Self rising flour basically takes a shake of the container to evenly distribute and that’s it. You add beer and nothing else and you get great beer bread. You add cream and you have biscuits.
Like I said I don’t have it in my house, but I bake with it at the cafe I work at and it allows us to have something on the menu for less than $2 because it costs like no time at all and you can just use whatever space there is in the oven.