No self-rising flour for baked goods? No problem

Pillowy perfection is possible in just two ingredients, or so runs the recommendation for biscuits featured in this blog’s previous post.

Sticklers may say that self-rising flour, which contains salt and leavening, isn’t a single ingredient. But it’s still a scant number, whichever way you look at it, not to mention a simple process.

So what if you lack self-rising flour but want to add a tried-and-true recipe, like Jolene Black’s Cream Biscuits, to your repertoire? Do it the old-fashioned way. Or is that actually older fashioned? Or new-fashioned?

Regardless, the ratio of leavening and salt in most self-rising flours is 1/2 tablespoon and a 1/2 teaspoon, respectively, for every one cup flour. This English muffin recipe, which relies on just four ingredients, spells it out. Or substitute 2 cups self-rising flour for the first three ingredients, and you’ve got another two-ingredient wonder.

Tribune News Service

English Muffins

2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon kosher salt

2 cups plain, fat-free Greek-style yogurt

In a large mixing bowl, whisk together the flour, baking powder and salt. Scrape in the yogurt. Using a soft spatula, mash until dough comes together, for about 30 seconds.

Turn out onto a lightly floured work surface. Knead until smooth, for a few seconds.

Divide dough into 8 equal pieces. With lightly floured hands, roll each into a ball. Pat each into a puck about 3 1/2 inches in diameter and 1/2 inch thick.

Set pucks on a parchment-lined baking sheet, leaving a little room in between. Bake at 400 F for 10 minutes. Flip each muffin over and bake until golden-brown and hollow-sounding when thumped, for another 10 to 12 minutes.

Let cool a bit. Using tines of a fork, split a muffin. Prize open; slather each craggy face with butter and jam. Enjoy.

Slip cooled, leftover muffins into a plastic bag, seal and store in refrigerator. Reheat at 350 F for 5 minutes, or toast lightly.

Makes 8 muffins.

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