169 self rising flour recipes

Charlisa's Extra-Good Sesame Drop Biscuit-Muf recipe

Kentucky pecan cake with applesauce, cinnamon, and a full cup of chopped pecans, lightened with whipped egg whites and baked in a tube pan. A dense, spiced Southern cake dusted with powdered sugar.

This delicious pudding is great with Ice-cream or by itself. Try It!

Rhubarb crumble cake: a buttery orange-scented cake layered with tart rhubarb and a hazelnut muscovado crumble on top. British teatime classic, best on day two.

Versatile buttermilk fry batter with eggs, hot sauce, Worcestershire, and garlic salt for frying fish, shrimp, oysters, frog legs, or vegetables. Dip in the batter, roll in flour, and fry golden.

Deliciously moist cupcakes packed with tempting flavors. These go splendidly with a cream cheese frosting!

Self-saucing sticky toffee pudding, a date-studded muscovado sponge that creates its own rich toffee sauce underneath as it bakes. Spoon it warm over vanilla ice cream or pouring cream.

A European-style almond and cinnamon torte with a buttery shortcrust pastry, raspberry jam filling, and a lattice top dusted with powdered sugar. Elegant enough for Christmas, simple enough for any weekend.

Rich cocoa chocolate cake baked in a springform tin and finished with a dark chocolate ganache. A classic one-layer cake with an intensely fudgy crumb from bloomed cocoa powder.

We've kept all the great flavor of the original zesty chicken wings but eliminated some of the fat by using skinless breasts.

This traditional British Christmas pudding steams for hours with brandy-soaked fruits, warm spices, and breadcrumbs, then blazes to the table in flaming glory.

Savory sweet onion muffins studded with sharp cheddar, chopped pecans, and rolled oats. Vidalia onions bring natural sweetness to these golden, hearty muffins that bake up in 40 minutes.

Soft orange oatmeal cookies with fresh orange zest, orange juice, nutmeg, and quick oats. A citrusy Southern-style drop cookie with a chewy, golden edge.

British-style lemon meringue pie with orange-scented shortcrust pastry, a cornstarch-thickened lemon curd filling, and a soft, lightly browned meringue crown. Old-fashioned and unmistakably citrusy.

Welsh batch scone baked as one round and scored into wedges, spiced with cinnamon, ginger, and mace, studded with raisins and dates. Traditional teatime bread.

Jamaican chocolate cake soaked in cinnamon rum syrup, coated in melted semi-sweet chocolate, and studded with almonds. A spiced, boozy Caribbean dessert worth the wait.