1½ cups Southern self-rising flour, such as White Lily, see note
¹⁄8 teaspoon baking soda
1 tablespoon granulated sugar
1 to 1¼ cups buttermilk, or ¾ cup buttermilk and ½ cup heavy or whipping cream
1 cup all-purpose flour for shaping, see notes
2 tablespoons butter, melted
Notes: Not all White Lily four is self-rising.
• If Southern self-rising flour is not available, use 1 cup national brand self-rising all-purpose flour and ½ cup cake flour or instant flour (such as Shake & Bake or Wondra), plus ½ teaspoon baking powder. If self-rising flour is not available, use all-purpose flour and a total of 1½ teaspoons baking powder.
• Do not use self-rising flour for shaping because the leavener will give a bitter taste to the outside of the
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