Self-Rising Buttery Bread Sticks

Self-Rising Buttery Bread Sticks


These buttery bread sticks remind me of baking powder biscuits in a bread stick form.  They’re so good warm, dipped in spaghetti sauce or drizzled with honey.

Last weekend I was looking on the King Arthur Flour site for a bread stick recipe and saw these self-rising bread sticks.  I decided to give them a try because I’ve never made self-rising bread sticks.  But I didn’t have any self-rising flour so I did a quick google search and learned that I can make my own by adding in some salt and baking powder to all-purpose flour.  So that’s what I did and that’s how I wrote up this recipe.  If you want to use self-rising flour, just omit the baking powder and salt and use the full amount of flour (self-rising).

Self-Rising Buttery Bread Sticks

Yield: 24-32 bread sticks

Self-Rising Buttery Bread Sticks


  • 1/2 cup butter (8 tablespoons)
  • 2-1/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2/3 cup milk (plus a little more, as needed)


  1. Preheat your oven to 450 degrees.
  2. As the oven is preheating, place the butter in a 9x13 baking dish, and put the pan in the oven to melt the butter.
  3. When the butter is melted, remove the pan and set it aside.
  4. In a stand mixer (or by hand), mix together the flour, baking powder, and salt.
  5. Mix in the 2/3 cup milk and then add a little bit more, as needed, to make a dough that sticks together.
  6. Gather the dough into a ball and gently fold it over three or four times.
  7. Place the dough on a well-floured surface and roll or pat it into a 10"x8" rectangle. It'll be fairly thin.
  8. Cut the dough in half crosswise into two 5"x8" rectangles. Cut each rectangle into 12-16 sticks, about 5"x1/2" each.
  9. Lay the sticks close together in the pan, turning them to coat with the butter. You'll need to snug them right up against one another.
  10. Bake the sticks for 12-15 minutes, until they're a light golden brown.
  11. Remove the pan from the oven, and when they've slightly cooled, gently pull them apart and serve.

Recipe source: King Arthur Flour, slightly adapted (instead of using self-rising flour I used baking powder and salt with all-purpose flour, and I omitted the garlic)


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