Think of all-purpose flour as a blank canvas. It does not assume. It does not pre-judge your recipe. It waits. Obediently.
Using self-rising flour when you shouldn’t is like wearing a tuxedo to a beach party. You’ll stick out. And your biscuits might taste like a salt lick. Disaster.
No self-rising flour gives you control. You decide how much salt, how much baking powder, how much fun you want to have.
A Quirky Fact: The South Is Obsessed
In the American South, self-rising flour is a religion. For biscuits, cornbread, and cobblers, it’s sacred. But the rest of the baking world? They laugh. They mock its arrogance.
Here’s a funny detail: if you accidentally use self-rising flour in a cookie recipe, your cookies will puff up like angry little clouds. They will rise, then collapse, then cry. It’s tragic. And hilarious.
