Interesting. We've never done all that much baking, besides a periodic no-knead bread or Kenji cast iron pan pizza so I wonder what in our usual repertoire we could use it for.

Looking for information to learn about it, I see that it uses a lower protein flour and is suitable for biscuits and the pot pie you describe.

A friend who bakes a lot steered us toward King Arthur flour, which by contrast tends to be a higher protein content flour. We like it for the limited uses we have but it probably wouldn't be suitable for what you describe.

I do use higher protein flour for bread and even added gluten to my rye bread dough. I think that getting the right flour for what you are doing is important.

That shows the difference between someone who knows something about it (you) and someone who doesn't (me). We don't use much flour as it is, and only for bready things.

That shows the difference between someone who knows something about it

Lars (for gluten) and the entire Rye Bread (for flour info) thread helped me learn :)

Yes, I've tried KA self rising flour. ♥ King Arthur is my go-to. I have KA wheat & rye in the cupboard.

Safeway is carrying 4lb bags of white flour for .88each. I picked up half a dozen. I figure I can add baking powder or gluten...and it will work.

I've not ever used it as I find it just as easy to add the salt and baking powder on my own.

That's the kind I bought, White Lily.

Regular flour in different parts of the country is different. It will be a variable mix of spring or winter, red or white (in all their varieties) with more or less protein. Self rising if it is fresh is fine for most things you would use a soft wheat for, basic cake, biscuit, that sort of thing. Regular flour in the west tends to be harder wheat so easily purposed to some basic breads. It will make decent biscuit but not so light as the south. Problematic with self rising is how fresh the product is. It dictates how much baking powder you are putting and salt as well. If you seldom use flour it will get old and the BP might not work as well. Take that into consideration. I would personally not use it because I want more control. If I am using baking soda and an acid I want that to work as I intend without the unknown quantity of baking powder. Still if it suits your needs it is a good enough product. Flour these days comes presifted. Toss in your leavening and stir with a wisk.

I think self rising flour is a staple in the south. I keep it always on hand for pancakes, biscuits, and any time I fry anything. I have all purpose flour and baking powder and could use that, but I prefer self rising flour.

I am never without buttermilk either. I don't drink it but I cook with it, and in buttermilk, I only buy what they call Bulgarian...full fat buttermilk.

I keep SR flour on hand, too, even though I'm not able to cook very much. Also, my son and DDIL are on low carb diets, so that keeps me from baking, too. Like many in the upper South, I prefer Martha White flour over White Lily. I like biscuits that are golden brown and crisp on the outside and an inside that isn't so soft .

I've used SR flour most of my life, and so did my mother. I keep plain flour on hand for breading, and for recipes that require it.

Marilyn, you are probably using buttermilk made with Lactobacillus bulgaricus. Buttermilk these days is a cultured product like yogurt instead of being the liquid left over from butter making.

I wonder if self rising flour is soft wheat in the west as well? I am southern myself but as I said I was not taught to use self rising. Baking powder has a short shelf life so if the flour gets old it might not be as active plus I have to be very careful of salt which I always scant in recipes. Still no reason not to use it for most people.

Marilyn I sometimes buy buttermilk to cook with but I wanted to try to the Bulgarian, could not get it at HEB.

At my house there is little chance of a 5 lb bag of flour getting old:)

I get mine at Walmart. I just don't use low fat anything. Perhaps HEB has a regular fat buttermilk. I am trying to think of the brand....I think it is Borden's but I'm not at home right now, so not 100% sure, but I think it is.

I didn't know they made low fat buttermilk. I havent bought any in years. We have dried buttermilk powder that we keep at the back of the fridge. It gives the same flavor and acidity in baking that the liquid does. DH uses it in bread. He is the flour person. He buys the grain and mills his own. It keeps him busy.

I went ahead and ordered the cultured low fat buttermilk in my HEB order. I will order the non low fat next time I do a Walmart order.

I'm really liking the local HEB lately though. The local Walmart seems to be going through a hopefully temporary deal where they would be out of some items I ordered.

I've posted this before but the type of baking powder you use also matters. They are not all the same.

This is a very nice overview of the different types.

Baking Powder | The Fresh Loaf

I'm in Northern Utah and use a mix of AP / Pastry and Argo BP for my biscuits.

Buttermilk is the ONLY liquid dairy that I use in the kitchen with the exception of pudding that I make for Hubs. Buttermilk, whether it is low fat or full fat, gets used for all purposes from dunking breaded cutlets, to making biscuits, cakes, to making eggs dishes, waffles, slippery pot pie, etc,,,,,,,,,,,,,everything!!!!

My basic measure is one teaspoon of baking powder for each cup of flour in a batter. It works for most things.

I use about 1/4 teaspoon of baking soda added to the batter for each cup of flour for the buttermilk to react with, depending on what it is.

Buttermilk is the very best thing to use for so many uses in the kitchen.

I use nothing low fat when I make things with a dairy product. The difference in the actual amount of fat is so small that unless you consume a lot of other fat the flavor and texture differences in some things make up the difference. Also when I was first diagnosed with osteopenia my doctor wanted me to use whole milk because there is something about the absorption of calcium in low fat diets.

I will try the full fat buttermilk when I get over to Walmart again.

I am currently marinating some chicken pieces in seasoned buttermilk, tomorrow I will dredge with my self rising flour and fry in oil, not in the air fryer as mine is not large enough. And fry up some okra too.