Biscuits and gravy. Chicken pot pie. Strawberry shortcake. So many comfort food classics start with soft, fluffy biscuits. And if you’re still making biscuits with cans from the grocery store that you thwack against the counter, it’s time to step away from those terrifying, exploding tubes and learn the truth about homemade biscuits: they’re ridiculously easy to make. Like, can’t-mess-them-up easy.
You don’t need any fancy equipment or pro-level baking skills either, because there’s no tiresome kneading, long wait times for rising or precise rolling to worry about perfecting. You really just need basic kitchen tools and three simple ingredients: self-rising flour, butter and buttermilk. That’s it. Which means there are only three ingredients standing between you and a pan of warm homemade biscuits.
And truly, the process couldn’t be simpler. You just cut cold butter into the flour, stir in buttermilk and bring the dough together with a few folds. Then into the oven they go, and about 14 minutes later, you’ve got flaky biscuits ready for jam, gravy or eating straight off the pan with a little butter.
Why Self-Rising Flour Makes Biscuits So Easy
One of the reasons homemade biscuits come together so easily is self-rising flour—a shortcut ingredient bakers have relied on for generations. This handy-dandy blend of all-purpose flour, baking powder and salt is formulated specifically to save you time and effort in the kitchen. Though skipping the baking powder and salt might not sound like a huge convenience, when all you want is a batch of soft, fluffy biscuits, it’s surprisingly satisfying to skip those extra measuring steps.
Since self-rising flours contain pretty much all the same things, it’s easy enough to think all brands of self-rising flour are the same. But they’re really not. The type of wheat, protein content and leavening ratios can vary quite a bit between brands, which affects everything from texture to rise to how sturdy the biscuits feel once baked.
And in a recipe as simple as biscuits, the flour you choose will make a pretty noticeable difference.
How I Tested Four Self-Rising Flours for Biscuits
To find the best self-rising flour for biscuits, I tested four popular brands using the same biscuit recipe. The doughs were handled as similarly as possible, cut to about the same thickness and baked at the same temperature until they reached an internal temperature of 200-205°F.
I focused less on “perfect” technique and more on how approachable and forgiving each dough was to work with, how it handled during shaping, how tall the biscuits baked and whether the final texture felt soft and delicate or a little sturdier.
And, of course, how they tasted, as well as the types of meals I could actually imagine myself using each type of biscuit for.
At a Glance
While all four self-rising flours baked up tender, homemade biscuits I’d happily make and enjoy again, each one had a noticeably different texture and overall feel. Some leaned soft and delicate, while others baked up a little chewier and sturdier.
For those of you who just want to get baking, let’s jump ahead to the TL;DR summary:
- Best for Classic Biscuits: Martha White. Easy to work with, soft and fluffy, nostalgic flavor, classic everyday biscuit
- Best for Ultra-Light Biscuits: White Lily. Tender and delicate, feathery-light layers, ideal for butter and jam
- Best for Hearty Biscuits: King Arthur. Golden tops, heartier, slightly chewier, great for sandwiches and gravy
- Best Overall: Bob’s Red Mill. Tall and fluffy, rustic texture, wheaty flavor, versatile for sweet or savory biscuits
Now, let’s dive into each flour to see exactly how each one mixed together, handled, baked and tasted.
Martha White Self-Rising Flour
About the Flour: A longtime Southern staple, Martha White Self-Rising Flour is made from soft wheat, which helps create especially tender biscuits, pancakes and muffins. Its famous “Hot Rize” formula became popular in the 1950s as more and more home bakers sought out faster, easier baking methods.
The Biscuit Test: Martha White biscuits immediately felt familiar in the best way, like I’ve probably had them before on top of a casserole or alongside a bowl of soup on a cold day.
These also felt like some of the most approachable biscuits of the group. The dough was soft, came together quickly and was easy to shape neatly without having to try too hard.
Once baked, the biscuits had a good rise with a soft, fluffy interior and a classic homemade texture. The tops stayed a bit paler than those of the other brands, but the overall feel was comforting and nostalgic, with a mild, buttery flavor.Best For: Everyday breakfasts, biscuits and gravy, nostalgic Southern-style biscuits
White Lily Self-Rising Flour
About the Flour: Among biscuit bakers, White Lily Self-Rising Flour has an almost legendary reputation. Made from soft red winter wheat with a lower protein content, it’s known for baking up exceptionally light and delicate in all kinds of homemade baked goods.
The Biscuit Test: White Lily produced the softest, lightest biscuits of the group, with feathery layers that practically melted in my mouth. The dough felt especially soft and smooth while mixing and shaping, and the finished biscuits baked up airy and tender with a buttery flavor.
If your ideal biscuit is ultra-soft and delicate, this is probably the flour you’re looking for. Depending on where you live, you might not find it in grocery stores, but it’s easy enough to order it online.
Best For: Butter and jam, honey, strawberry shortcake, lighter fillings
King Arthur Self-Rising Flour
About the Flour: King Arthur Self-Rising Flour stands apart from many Southern-style self-rising flours because it’s made from harder wheat with a higher protein content. Rather than an ultra-soft biscuit, this type of flour tends to create baked goods with a little more chew.
The Biscuit Test: King Arthur’s dough felt especially soft and smooth, yet held together well during shaping and cutting. The biscuits baked up evenly with beautifully golden tops and a fluffy interior, but were slightly sturdier than some of the softer Southern-style flours.
These biscuits had the most structure of the group, with enough body to hold up well to hearty fillings without falling apart. If you prefer biscuits with a bit more substance, King Arthur stands out.
Best For: Breakfast sandwiches, sausage gravy, heartier biscuit recipes
Bob’s Red Mill Self-Rising Flour
About the Flour: Bob’s Red Mill Self-Rising Flour falls somewhere in the middle between soft Southern biscuit flour and heartier all-purpose baking flour. Its slightly higher protein content helps baked goods hold their shape while still baking up soft and tender.
The Biscuit Test: Bob’s Red Mill Self-Rising Flour stirred into a slightly shaggy dough—a good sign when making biscuits—but quickly became soft and easy to fold, pat out and cut.
The baked biscuits rose tall with a fluffy center and were slightly heartier than those made with softer Southern flours. They also had the most noticeable wheat flavor of the group, with a subtle nuttiness that made them especially satisfying warm from the oven. The slightly heartier texture gave them more of a homemade, rustic feel overall.
Bob’s Red Mill felt like one of the most versatile flours of the group. The biscuits were sturdy enough for savory meals like biscuits and gravy, but still tender enough for butter, jam or shortcake.
Best For: Breakfast biscuits, hearty casseroles, shortcakes, most biscuit recipes
How to Choose Your Favorite Self-Rising Flour for Biscuits
Biscuits are one of the easiest homemade breads you can make, which is exactly why self-rising flour is so appealing. It streamlines the process while still delivering buttery, tender, flaky biscuits. And whether you’re making a holiday brunch or a Sunday morning breakfast at home, fewer steps are always a good thing.
As you can see, all of these self-rising flours baked up delicious, homemade biscuits that would be right at home on any breakfast table. So the “best” self-rising flour for biscuits really comes down to the kind of biscuit you like best.
For light, airy, ultra-tender biscuits, White Lily is the standout choice. For heartier, chewier biscuits with a bit more structure, King Arthur is a solid pick. For a classic, nostalgic Southern biscuit, Martha White is a great option.
And Bob’s Red Mill falls comfortably in the middle. The biscuits baked up tall and fluffy with enough structure for breakfast sandwiches and biscuits and gravy, while still feeling tender enough for strawberry shortcake or a smear of butter and jam. It’s an easy, reliable flour that works well for both sweet and savory biscuits.
