Yes, but you’ll need to do a little math. Don’t worry, it’s easier than splitting a restaurant bill with your indecisive friends.
If a recipe calls for self-rising flour, just use 1 cup of all-purpose flour + 1 ½ tsp baking powder + ¼ tsp salt. Boom. Instant upgrade. Your biscuits will rise, and your ego will too.
But Wait—What If You Use Self-Rising Flour When the Recipe Says All-Purpose?
That’s like bringing a flamethrower to a barbecue. Chaos. Your baked goods might rise too fast, then fall flat, with a weird salty taste.
Unless you’re making southern-style biscuits or quick breads, stick to all-purpose. Self-rising is a specialist, not a generalist. (Respect its lane.)
