Biscuits

• Biscuits are arguably the single most common use for self-rising flour. Because the flour already contains the leavening, making a basic biscuit with it is as easy as cutting in some fat and adding a liquid. There are hundreds of biscuit recipes following that format, most of which include some eggs and sugar to sweeten and soften the crumb. Many add a small amount of baking soda for its browning action, and buttermilk for its flavor and acidity.
  
  

Pies and Cobblers

• Pies and cobblers are simple desserts, but much loved and widely appreciated across the country. There are several variations on the theme, but each combines a filling of fresh or preserved fruit with a crust of some sort. Some pour the fruit over a batter, which rises to the top as it bakes. Others use a thicker version of regular pastry crust, while still others use a sweetened biscuit-type dough. Each style lends itself to the use of self-rising flour.
  
  

Muffins and Coffee Cakes

• Muffin and coffee cake recipes are nearly the same, differing chiefly in how they're baked. Both are sweeter and richer than typical biscuit recipes, having higher quantities of fat, sugar and eggs. Like biscuits, both muffins and coffee cakes benefit from self-rising flour. They will tend to rise more evenly, since the baking powder is finely dispersed through the flour. Both muffins and coffee cakes also benefit from the low gluten in self-rising flour, which gives a tender crumb.
  
  

Pancakes and Waffles

• Made-from-scratch pancakes and waffles are unfortunately rare, even in households that boast an excellent cook. The convenience of all-in-one mixes has seduced most families, and the genuine article is correspondingly rare. Many novices abandon the notion after one or two attempts that yield leathery pancakes or doughy, spongy waffles. The even leavening and soft gluten of self-rising flour make it an excellent choice for this use.