By accident I bought self rising flour. I usually buy unbleached flour but this was unbleached but also self rising. I made a batch of NFSC today they seemed be rather flat looking and they also spread pretty badly. Does anyone know if the the flour would cause this or am I having additional problems getting them to hold their shape. I've been having problems with the spreading as well and I have read every thread on here about it. So today I thought I had everything going for me. No such luck.
I used to have trouble with them spreading too, and then i read a thread where someone said they put only half the amount of baking powder, so that's what I do now and I'm much happier.
Did you make the recipe as normal including adding salt and baking powder? If so, that's the problem, as self-rising flour already contains salt and baking powder. Omit those from the recipe and the self-rising should work better.
Thanks so much prterrell. Yes I made it exactly the same and it did taste more salty. I will definitely make it next time with no baking powder and no salt and give that a try. Thanks again!