I agree that the Butter Bit rolls look interesting. I'd probably throw in some white whole wheat flour.

Thanks, Mike, for posting the link. I saved the three recipes for when I have time to try them.

KAF Self-rising flour is here

It has baking powder and salt added to it and is low protein at 8.5%. There is also a blog post that says it is milled from a softer, southern wheat.

Here is a site on how to make your own self-rising flour. It uses all purpose flour and adds baking powder and salt. But given what KAF (and others) say about it being softer I might substitute pastry flour.

I did make my own years ago for an Australian fruit cake. I probably used bread flour but the cake actually came out fine. It was a back in the mid-90s before there were recipes for everything on the Internet. According to my Brit and Aussie friends they mostly use what we call self-rising flour.

• This reply was modified 8 years ago by aaronatthedoublef.

KAF absolutely uses no aluminum containing baking powder in their self rising flour or any of their other products/mixes. The BalingCircle talked of this for years and KAF always stated their no aluminum thing.

Also on the BakingCircle, I learned when I first joined, the homemade self rising flour was...to one cup all purpose flour add 1 1/2 teaspoons baking powder and 1/2 teaspoon salt. This came from a BC member. KAF has on their site that they use 1 1/2 teaspoons baking powder and 1/4 teaspoon salt.

KAF Self-Rising Flour product label

I used my hand lens to read the Ingredients on the Self-Rising KAF bag...

LEAVENING (BAKING SODA, SODIUM ACID PYROPHOSPHATE,
MONOCALCIUM PHOSPHATE),

and it shows salt last...

This leavening uses baking soda and the rest of the leavening is the same as the Bakewell Cream so many of us old BCers love for baking biscuits. We had many threads about how many of us loved the Bakewell Cream. You use fresh baking soda and the Bakewell Cream to make great baking powder.

S_Wirth, thanks for the all the information. I just checked KAF website for the Bakewell Cream. It seems so simple, I have to clarify: Is that all you add to the Bakewell Cream, baking soda. No salt, nothing else? If that's the baking powder, I assume you do not add any regular baking powder. Is that correct?

I saw a photo on the site for Bakewell Cream Biscuits. I never get that kind of rise out of my biscuit recipes, except Angel Biscuits. (Although there is good rise of Ina's Buttermilk Cheddar Biscuits.) I'm putting together an order for KAF Black Friday or Cyber Monday, and I'm going to have to include this product that is new to me. Thanks for the tip! This might breathe new life into my grandmother's biscuit recipe.

Thanks for the link, S_Wirth. Since it's only $2.50, I'm going to order their cookbook. The blurb says it has quick bread recipes. I'm always in the market for those.