How to Make Self-Rising Flour

How to Make Self-Rising Flour

Here’s how to make self-rising flour to use in biscuits, fried chicken and all your other Southern favorites.

  • Author: Erin Huffstetler
  • Prep Time: 2 minutes
  • Cook Time: 0 minutes
  • Total Time: 2 minutes
  • Yield: 1 cup 1x
  • Category: Ingredient Substitutions
  • Method: Mix
  • Cuisine: American


  • 1 cup all-purpose flour
  • 11/2 tsp baking powder
  • 1/4 tsp salt


Whisk all the ingredients together in a medium-sized bowl, until well combined. Then, use or store in an air-tight container. It’ll keep for months, if stored properly.

This makes one cup of self-rising flour.

Measurements for Bigger Batches

For 2 cups: 2 cups AP flour + 1 tbsp. baking powder + 1/2 tsp. salt.
For 3 cups: 3 cups AP flour + 1 1/2 tbsp. baking powder + 3/4 tsp. salt.
For 4 cups: 4 cups AP flour + 2 tbsp. baking powder + 1 tsp. salt.
For 5 cups: 5 cups AP flour + 2 1/2 tbsp. baking powder + 1-1/4 tsp. salt.
For 6 cups: 6 cups AP flour + 3 tbsp. baking powder + 1-1/2 tsp. salt.

Bulk Batch:

Store-bought self-rising flour comes in 5-lb bags. Here’s how to make the equivalent at home:

  • 18 cups all-purpose flour
  • 9 Tbsp baking powder
  • 1/4 tsp salt

*In the interest of keeping the measurements clean, this makes a speck less than 5-lbs.


This homemade self-rising flour has a smidge more protein than the store-bought kind, so your biscuits and baked goods might be slightly less tender. Most people won’t even be able to notice the difference. For a closer approximation of the store-bought kind, use pastry flour, instead of all-purpose flour.