For some odd reason, I've always been against self-rising flour. I don't really know why - it just always seemed vaguely like cheating to me...
Well, I bought some a few weeks ago because my mom gave me a couple of recipes to try out. I baked both today and WOW - they came out GREAT!!
The first is for a beer bread loaf (my mom doesn't remember where either of these recipes came from - I suspect she may have made them up).
This came out amazingly good - it smells and tastes almost exactly like yeast bread, just a little more dense. The crust comes out very crisp, but I placed my loaf in a ziploc bag overnight after it had cooled completely, and it was absolutely perfect!Super Beer Bread
3 cups self rising flour
1 12oz can of regular beer, room temperature (light probably wouldn't be too good - I used Straub)
3 tbs sugar
4 tbs butter, melted
Preheat your oven to 350〫F. Stir the flour and sugar together well and then dump the can of beer in - watch out, it'll foam up a lot! Stir it together well enough to incorporate all the beer, but it will be quite lumpy - that's good.
Immediately scrape the batter into a well greased 8x4 loaf pan and pop it in the oven for about 50 minutes. The crust should be golden and rough like a drop biscuit. Take your melted butter and brush all of it over the top of the loaf and pop it back in the oven for about 10 minutes. When it's done, let the loaf cool for about 5 minutes in the pan and then remove to a rack to cool completely before slicing.Lookie here at my bread!
I apologize in advance for this biscuit recipe. My mom just kind of explained this to me and I did it. I'm the kind of person who makes most things by just adding ingredients until it "looks right" - especially cornbread and biscuits!
If you have a good idea of what rolled or drop biscuit dough should be like in terms of consistency, then go for it - these are great!!Cream Biscuits
2 cups self rising flour
Decide whether you want rolled or drop biscuits. Preheat your oven to 400〫F and have a greased baking sheet ready. Put your self rising flour into a bowl and add cream, a little at a time, being sure to mix quickly to get to the consistency you want and not over-mix. I used about 1 1/4 cups to make rolled biscuits and 2 or 2 1/4 cups would probably make drop biscuits. If you make rolled biscuits, scrape the dough out onto a well-floured board and pat or roll out about 3/4 inch thick. Cut with a biscuit cutter and place your biscuits onto the sheet, with sides touching. Bake roughly 15-20 minutes, or until golden brown on top. For drop biscuits, just drop by the spoonful onto the sheet and proceed.
I hope you all enjoy these, and if anyone tries them, I'd love to know what you thought of them!