Self-rising flour is great--so long as you remember that baking powder has a relatively short shelf life. You have to be sure your flour is fresh. Unless you use self-rising flour regularly, you may be better off with some other kind of flour and adding your own leavening. (And check the expiration date on your double-acting baking powder! Toss it if it's old. For biscuits, I often prefer using cream of tartar and baking soda in place of baking powder.)

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