self rising flour

This traditional Southern caramel cake is perfect for when you want layer cake, and you'd like it fast. It's light and fluffy under the sweet caramel glaze, which hardens at room temperature and shatters gently with every bite. The glaze comes together quickly, thanks to the dark brown sugar, which already has that deep caramel flavor you’d get from cooking down granulated sugar. A little heat, butter and buttermilk give the icing body. The final cake is like a soft drop biscuit under a sweet caramel sauce, and it's just as good out of the refrigerator as it is warm.

Southern Caramel Cake

unsalted butter

granulated sugar

eggs,

buttermilk,

vanilla extract

unsalted butter (2 sticks)

dark brown sugar

salt

305 grams sifted confectioners’ sugar

Prepare the cake: Heat oven to 350 degrees. Grease and flour two (9-inch) cake pans. In a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 4 minutes, scraping down the sides of the bowl halfway through.

Add eggs, one at a time, and mix, scraping down the sides of the bowl after each addition. Add about a third of the flour and mix on low speed until combined. Add about half of the buttermilk and continue to mix until incorporated. Scrape down the sides of the bowl. Continue to add flour and buttermilk in the same way, beginning and ending with the flour.

Add vanilla and combine fully, making sure not to overmix.

Divide batter evenly between pans, and bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let cakes cool in the pans for 10 minutes before turning the cakes onto wire racks to cool completely.

As the cake bakes, make the icing: Melt the butter in a medium saucepan over low heat. Add the brown sugar and whisk to combine. Bring to a gentle boil over medium and let the mixture bubble for 5 minutes, whisking constantly. Carefully and slowly add the buttermilk (it will bubble up), stirring constantly, until the mixture comes to a full, rolling boil. Remove from heat and add salt. Transfer mixture to the bowl of a stand mixer fitted with a whisk attachment.

With the mixer on low speed, gradually add the sifted confectioners’ sugar, mixing until smooth, then add vanilla extract and mix to combine. The icing should look glossy and pour easily from the bowl.

While the icing is still warm, spread about 1 cup icing on one cake, then top with the second cake. Use the rest of the icing on the top and sides of the cake. The icing will set up as it cools. If the icing starts to harden, microwave the icing in 10-second intervals until smooth. (You can also make the icing up to 3 to 5 days in advance, and keep it in the refrigerator in an airtight container.) Serve immediately.

Self-rising flour is a staple ingredient in so many southern recipes! Learn how to make your own self-rising flour with this quick and easy substitution recipe. All you need are 3 simple ingredients!

How to Make Self-Rising Flour

all-purpose flour

baking powder

Measure all ingredients and whisk to combine.

https://www.youtube.com/watch?v=9XGRrLwzKo4

Self-rising flour is a staple ingredient in so many southern recipes! Learn how to make your own self-rising flour with this quick and easy substitution recipe. All you need are 3 simple ingredients!

Recipe: https://addapinch.com/how-to-make-self-rising-flour/

How To Make Self Rising Flour

Mace, nutmeg’s peppery sister, is what makes the difference in these crab cakes. The recipe, adapted from “Gullah Geechee Home Cooking: Recipes From the Matriarch of Edisto Island,” comes from Emily Meggett, one of the most well-respected cooks in the Gullah Geechee community, whose food traditions are built largely on the crabs, shrimp and fish they pull from the water near their homes along the southeastern shoreline. She has made thousands of these using freshly cooked blue crabs, but meat that has already been picked and processed works as well. Be sparing with the bread crumbs, which should just hold the mixture together, then add more if the cakes are falling apart. Make sure the pan is very hot, then reduce the heat the minute they hit the oil. Keep a close eye while they brown. These are lovely bites to start a meal, or can star as supper, alongside rice and fresh vegetables. Ms. Meggett serves them with what she calls pink sauce, which is similar to this <a href="https://cooking.nytimes.com/recipes/1022373-fry-sauce">sauce</a>, with the addition of grated onion and lemon.

Crab Cakes

bread

onion,

self-rising flour (see Tip)

355 milliliters whole or 2-percent milk

lemon juice

white vinegar

mace

lump crab meat, drained if needed

120 milliliters vegetable oil, plus more as needed

Heat the broiler to 500 degrees (or its highest setting). On your oven’s highest rack, broil all the bread slices on a baking sheet for 2 to 3 minutes, or until golden and crisp but not burned. Flip all the slices over and broil for another 2 to 3 minutes. Turn the broiler off and allow the bread to crisp in the oven until totally dry, 15 to 20 minutes. 

Remove the bread from the oven and let cool. Using a box grater or rolling pin, coarsely grate and crush the bread slices into bread crumbs (or, pulse them in a food processor). The crumbs should look and feel like sand; you should get about 4 cups. Set the bread crumbs aside.

In a large cast-iron skillet, melt the butter over high heat. Once the butter is melted, add the onion and cook, stirring often, until tender, about 5 minutes. 

Pour the butter and onion into a large bowl. Whisk the flour into the melted butter and onion, then slowly whisk in the milk to make a creamy sauce. Once the sauce is smooth, whisk in the eggs, lemon juice, vinegar and mace.

Add the crab meat to the cream sauce and mix lightly with a fork; don’t break up the pieces of crab meat. Gently fold in just enough of the bread crumbs so that the mixture holds together (about 2 1/2 cups). Divide the crab mixture into 12 equal portions, setting them on a baking sheet as you go. They should be thick rounds — about the size of the palm of your hand, and roughly 1 1/2 inches thick.

Using your hand, take a scoop of the toasted bread crumbs and coat each crab cake. 

Wipe out the skillet and heat the oil over high. Once the oil is hot, place a few of the crab cakes in the skillet. Reduce the heat to medium and cook for 3 to 5 minutes on each side, or until browned and cooked through. Place the cooked crab cakes on a paper towel to drain. Working in batches, cook the remaining crab cakes, adding more oil as needed.

Serve crab cakes immediately, or set aside in a warm oven (see Tip) while you cook the remaining crab cakes.

Biscuits for dessert? You betcha. These are great with that morning cup of coffee or for a quick and easy dessert any time of the day. They might even go well after a meal of fried chicken. Smile.

Blueberry Biscuits Recipe

Blueberries,

Self-Rising Flour, sifted

Tablespoons Lard

Tablespoon Granulated Sugar

Buttermilk

Confectioner’s Sugar

Vanilla Flavoring

Tablespoon Milk, maybe a few drops more

Rinse fresh berries under cold running water. Set aside to drain.

Cut the lard into the flour until it’s about pea sized pieces.

Make a well in the center of the flour. Add the buttermilk.

Stir with your hand, combining the flour and milk to make the dough.

Turn the ball of dough out onto a parchment paper sheet on your countertop.

Knead the dough a couple of turns, adding more flour so it’s not sticking to your counter or fingers.

Gently press the dough out until it’s about ¼ inch thick.

Sprinkle the cup of blueberries over the top of the dough.

Lightly press the berries into the dough.

Fold the top half of the dough down over the bottom half.

Gently press the dough out until it’s about ¾ inch thick.

Place biscuits in a lightly greased skillet.

Bake at 500F degrees for 10 to 12 minutes, until lightly browned on top.

Remove from oven when done. Place on wire rack to cool.

Brush the tops with butter once you remove them from the oven.

Place confectioner’s sugar in a small mixing bowl.

Gradually add milk until icing is of desired consistency.

Drizzle icing over warm biscuits. Serve while warm.

Bibingka is a Filipino cake traditionally made with rice flour and coconut milk and baked to supreme fluffiness over banana leaves in a terra-cotta oven. These versions are built to fit in the palm of the hand. Ray Luna, who ran the much loved coffee shop Mountain Province in Brooklyn, adapted the recipe from his lola (grandmother), using self-rising flour instead of rice flour and coconut cream for extra richness. The cakes are delicious when made with just the requisite five ingredients, but for a touch of refinement, follow Luna’s lead and bake in banana leaves, to infuse a green-tea scent. The final touch: macapuno, opalescent strands from rare, prized coconuts with jellylike flesh.

Mini Bibingka

banana leaf

unsalted butter, melted,

coconut cream

eggs

superfine (caster) sugar

self-rising flour

macapuno (coconut sport), optional (see Tip)

Heat oven to 350 degrees. Wash and dry the banana leaf, if using. Cut into 24 5-inch squares and use the squares to line 2 (12-cup) standard muffin tins. If not using banana leaf, drizzle a little melted butter in each muffin cup and coat the cups with it.

In a medium bowl, whisk together the 9 tablespoons of melted butter and half the coconut cream. In a separate, larger mixing bowl, beat the eggs with the superfine sugar until lighter in color.

Sift the flour into a medium bowl. Add about a third of the flour to the eggs and fold in by gently running a flexible spatula through and around the mixture until everything is combined. Then, fold in a third of the coconut cream mixture. Alternate folding in the flour and the coconut cream, making sure not to overmix and ending with the coconut cream. 

Divide the batter among the muffin cups. Bake for 6 to 8 minutes, until set along the circumference but still loose at the center. Take the tins out of the oven and raise the temperature to 375 degrees. Top each cake with a couple strands of macapuno, if using (see Tip). 

Return the tins to the oven and bake for another 4 to 7 minutes, until golden at the edges and springy at the center when lightly pressed. Cool and serve.

These Easy Homemade Biscuits only have 3 simple ingredients and are the most fluffy, flaky, and deliciously buttery biscuits you will ever make from scratch! Pour my Country Cream Gravy on top for the perfect Southern breakfast!

Easy Homemade Biscuits

flour

salted butter (cubed and very cold; ¾ cup = 1 ½ sticks of butter)

buttermilk

Preheat

Grease

Grease a large cast-iron skillet with shortening or melted butter. (You can also use a baking sheet lined with parchment paper.)

Pulse

Add flour and cubed butter to a food processor. Pulse just until butter is pea-size and incorporated (about 10 quick pulses). (If you don&#39;t have a food processor, you can cut the butter into the flour with a pastry cutter or a fork.)

Pour the flour mixture into a large mixing bowl. Make a well in the middle of the flour mixture and pour the buttermilk into the well. Using a rubber spatula, fold the flour mixture into the buttermilk until the dough comes together but is still crumbly. (Don&#39;t overmix.)

Fold

Turn the dough out onto a well floured surface. With floured hands, bring the dough together and gently flatten out into a ¾-inch thick rectangle. Trifold the dough in over itself, using a bench scraper as needed. Pat the dough back down to a ¾-inch thick rectangle and trifold one more time. Gently pat the dough back down to ¾-inch thickness.

Dip a 2 ¾-inch biscuit cutter or glass jar into flour and then press straight down into the dough. (Don&#39;t twist the cutter or it will seal off the edges of the biscuits and prevent them from fully rising.) Place biscuits in a greased cast-iron skillet (or baking sheet lined with parchment paper) side-by-side touching each other (this will allow the biscuits to climb up each other and fully rise). Bring leftover dough together and flatten back down to ¾-inch thickness. Continue to cut out biscuits, redipping the cutter in flour each time, until all the dough has been used. I usually end up with 12 to 15 biscuits.

Bake

Bake at 450°F for 13 to 16 minutes, until lightly golden brown on top.

Brush

Brush the tops with melted salted butter immediately when they come out of the oven.

Serve

Serve warm with extra butter, jelly, or Country Cream Gravy on top. Enjoy!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1643654925/ymb06modf5cngdu5nqme.mp4

The best Homemade Biscuits recipe! These easy Homemade Buttermilk Biscuits only have 3 simple ingredients and are the most fluffy, flaky, buttery biscuits to ever be made from scratch! Pour my Country Cream Gravy on top for the perfect Southern breakfast!

Top 6 self rising flour recipes from across the web

The most viewed self rising flour recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Southern Caramel Cake

How to Make Self-Rising Flour

Crab Cakes

Blueberry Biscuits Recipe

Mini Bibingka

Easy Homemade Biscuits

Top 6 self rising flour recipes from across the web

The most viewed self rising flour recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Southern Caramel Cake

How to Make Self-Rising Flour

Crab Cakes

Blueberry Biscuits Recipe

Mini Bibingka

Easy Homemade Biscuits

The most viewed self rising flour recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine