Self-raising Flour

Leavening agents are used with some varieties of flour, especially those with significant gluten content, to produce lighter and softer baked products by embedding small gas bubbles. Self-raising (or Self-rising) flour is sold premixed with chemical leavening agents. The added ingredients are evenly distributed throughout the flour which aids a consistent rise in baked goods. This flour is generally used for preparing scones, biscuits, muffins, etc. It was invented by Henry Jones and patented in 1845. Plain flour can be used to make a type of self-rising flour although the flour will be coarser. 

Self-raising flour is typically composed of the following ratio:

1 cup (125 g) flour

1 teaspoon (3 g) baking powder

a pinch to ½ teaspoon (1 g or less) salt

Recipe using Self-rising flour see Here and Here and Here .