If you bake biscuits, scones, or sweet breads more than once a month, buy the bag. It saves time, and it prevents you from crying when you realize you have no baking powder at 7 AM on a Sunday. Your hungover self will thank you.
If you’re a precise, control-freak baker who measures salt in grams and judges your neighbor’s pie crust, avoid it. You’ll just get angry. But for the rest of us, self-rising flour is a beautiful shortcut. It’s the flour equivalent of ordering takeout—and honestly, sometimes you just need a damn biscuit without the algebra.
So go forth. Buy a bag. Make some fluffy, salty, glorious oblivion. The flour will do the heavy lifting. You just do the eating.
