substitute for self rising flour
You can probably look at from scratch recipes for pancakes and muffins and get an idea of what amounts to use.
A quick trip through the land of Google and I came up with formulas that called for anything from 1/8th teaspoon of salt per one cup of flour to 1/2 teaspoon of salt per cup of flour. Baking powder ran between 1-1/4th teaspoon to 1-1/2 teaspoon per cup of flour.
There is no substitute for self-rising flour, but you can easily make your own out of all-purpose flour. To make 1 cup of self-rising flour, take 1 cup all-purpose flour and add 1-1/2 teaspoons baking powder and 1/2 teaspoon salt.
In some recipes that call for all-purpose flour and baking powder, you may be able to substitute self-rising flour if you decrease or eliminate the baking powder and salt called for in the recipe.
Do not use self-rising flour in recipes containing yeast unless the recipes specifically calls for it.
just my 2 cents/
To make a "rough" cup of the equivalent to Bisquick:
1/2 cups AP
1/2 cups cake flour
1 tsp Double acting baking soda
2 pinches table salt
(Optional) 1 pinch Baking soda
Double acting baking powder responds to liquid and heat. Baking soda responds to liquid acid. Baking soda responds to liquid acid. The double acting baking powder contains a dry acid which converts to liquid acid when it's wet and then potentiates the baking soda in the baking powder (to produce leavening carbon-dioxide), and a pyrophosphate which is potentiated by heat (leavening carbon-dioxide again).
If you want to follow a "self-rising" recipe it's very important to use a double acting powder like Calumet or Clabber Girl, but not a single actor like Rumsford. The tiny bit of additional baking soda helps to kill any baking powder taste by fully converting the dry acid -- self risers are often balanced this way.
Hope this helps,
though this is years after, you have one of the best descriptions on the how and why of self rising flour. One item, I assume you meant 1tsp baking powder, not baking soda. I'm going to make it as such and hope for the best.
Thanks. Yes, I did mean baking powder when I referred to the double acting leavening. Nice catch, and it's now properly edited.
Not exactly apropos, but your screen name reminds me of something a wise man said: