Make your own self-rising flour using all-purpose flour, baking powder, and salt.
Whisk the ingredients thoroughly or sift them together multiple times to ensure the baking powder and salt are evenly distributed throughout the flour.
Store your homemade self-rising flour in an airtight container in a cool, dry place. It will last as long as the expiration date on your baking powder.
Store-bought self-rising flour costs more and has shorter shelf life than all-purpose flour. Making it fresh at home is cheaper, gives you control over ingredients, and only takes 30 seconds.
Only for recipes that specifically call for self-rising flour. Using it in recipes meant for all-purpose flour will make them overly risen and dry. The baking powder already in it will cause over-leavening.
Use fine table salt or kosher salt (not coarse sea salt). It needs to distribute evenly and dissolve during the whisking process. Different salt types measure differently by weight.