Hi David- In a non-yeasted product like biscuits, usually you will just use some flavor by removing the salt (which is already in the self-rising flour). However, salt is very important in yeasted doughs (it not only brings flavor, but also regulates fermentation and strengthens gluten), so you are welcome to experiment with those kinds of recipes, but you may find they don't take very kindly to alterations in the salt amounts. If you have any further questions, please feel free to give our Baker's Hotline a call at 855-371-22523 and we'd be happy to help you out over the phone. Happy Baking! Jocelyn@KAF

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