My parents always told me that the only dumb question is the one that doesn't get asked.

1.Using a dry measure, measure the desired amount of flour into a separate container.
2.For each cup of all-purpose flour, add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt.
3.Mix to combine.

Lisa

Here you go...

Here is a link that might be useful: How To Make Self-Rising Flour

There is no such thing as a dumb question.

The basic substitution is one cup all purpose flour and 1 1/4 teaspoon baking powder to equal one cup of self-rising flour.

Ann

And the one I found says 3/4 c. flour, 1 tsp. baking powder and 1/4 tsp. salt.

Which multiplies nicely for your recipe...
3 c. flour
1 T. baking powder
1 tsp. salt

And I agree, the only dumb question is the one unasked!

What'cha makin'???

Deanna

Because the great majority of bread recipes I've used call for 1 tsp. salt and 1 T. baking powder per two cups of flour, I halve those amounts per one cup of flour:

1 cup flour
1/2 tsp. salt
1/2 T. baking powder

I rarely buy self-rising flour, just keep salt and baking powder on hand.

simpleme, thanks for asking this question because I was about to ask 'whats in biscuit mix'. I had a bunch of zucchini I was going to turn into mini cheese muffins and found a recipe that included it, but I figured it was something I could pull togther myself.

Much easier to ask here than to google bwhaaahhhaa

thanks everyone, you certainly do rock.
I'm making some sausage cheese balls that my landlord asked me to help with for her Christmas eve. She gave me the recipe and I'm just helping her.
thanks so much.
simpleme.......

Yah, no such thing as a dumb question. The most experienced of cooks asked most or all of them at one point or another.

I've found the Cook's Thesaurus website (www.foodsubs.com) very handy when I need to find a food sub or when I want a quick insight into the differences between items such as napa cabbage or savoy cabbage vs regular cabbage.

Here is a link that might be useful: Cooks Thesaurus website

Never hesitate to ask a question because you are feeling dumb. I'm an old hand at cooking and still have questions. There is no dumb question Simpleme.

Whichever formula you use, make sure the baking powder and salt are thoroughly incorporated. (If you have it, using a sifter doesn't hurt.) You'll get better results.

Carol

Most self-rising flours sold in the south have the salt. I find some our here in the west don't. Personally, I prefer it with the salt, but that's probably because it's what I grew up on.

And that was not a dumb question at all!

(Actually, the only two dumb questions I've ever heard were my sister asking me once "Where do you keep your ice?" and once at the restaurant when a cook had stuck a knife all the way into his hand, one of the managers asked, "Are you hurt?" THOSE were dumb questions. LOL!)

The more questions the better. Not that I have all the answers but I enjoy reading the different answers provided by others. I learn alot from just reading questions asked in the forum. So, thanks for asking the question. Al

I agree, ask away. No dumb questions at all, in fact, I didn't even know the answer, here I seldom see self-rising flour.

Annie

"Where do you keep your ice?"

ROFL!!

I guess the answer to that is "Middle rack in the oven"? :-P