Always test your baking powder before using homemade self-rising flour. Drop a teaspoon of the flour into a cup of hot water—if it fizzes vigorously, you’re good to go. No bubbles? Your baking powder is dead, and your biscuits will be hockey pucks.
If you’re gluten-free, you can adapt this method. Use a gluten-free all-purpose blend that contains xanthan gum, then follow the same ratio of baking powder and salt. Just whisk longer to ensure even dispersion, as GF flours are denser.
One last hack: Double whisk your flour mixture right before scooping. Flour settles during storage, so a quick re-whisk reactivates the leavening. Your cakes will thank you with a lift that’s airy and proud.
