Sorry for the lack of art. Have some recipes!

I'm starting to sound like a broken record but things really have been crazy. We had a pending sale on our home in less than two days after listing it and we're scrambling to cover as many items as possible on the repair addendum while looking for a new place AND preparing for school, on top of managing the household and a bunch of health appointments.

I wanted to give you guys something, so here's a few recipes that use self-rising flour:

Biscuits:

Preheat the oven to 450°F.
Mix roughly 1 cup of self-rising flour with about ¾ cup of heavy whipping cream, more or less, depending on how the dough feels when mixed. Do not over mix or over knead. Your dough is ready to be rolled out and cut when it stops sticking to your fingers.
Roll out the dough over a lightly floured surface and use a biscuit cutter or drinking glass to cut the shapes. I like thick biscuits, so the dough is ¾"-1" thick when I cut it.
Bake the biscuits for about 15 minutes.
Adjust the cooking time if you prefer a different thickness. If your dough is closer to half an inch thick when you cut it they only need about 12 minutes.

Fruit cobbler:

Preheat the oven to 350°F.
Melt a stick of butter in a 9" square baking dish. Glass is best.
Mix 1 cup self-rising flour, ½ cup sugar, and ⅔ cup 2% milk together.
For cherry cobbler add 2 teaspoons pure vanilla extract or 1 teaspoon almond flavoring to the mix. For apple cobbler add between 1¼ and 1½ teaspoons pure vanilla extract and ½ teaspoon ground cinnamon to the mix instead.
Pour this mix over the melted butter as evenly as possible and don't stir.
For cherry cobbler, gently press 2 cups of pitted cherries into the batter. For apple cobbler, peel and core three small granny smith apples and cut them into eight wedges each. Gently press the wedges into the batter, broad side up, until you run out of wedges.
Don't press the fruit in there very deep; the self-rising flour makes the batter rise up and surround the fruit pieces during the baking process.
Bake for 45 minutes.

The best orange chicken you've ever had:

To make this you gotta cut boneless, skinless chicken breast or thigh meat into bite-sized pieces and then velvet them. You do this by coating the pieces in baking soda for fifteen minutes, then thoroughly rinsing the baking soda off and drying the pieces with paper towels. Set aside.
Make the sauce: Pour 330 ml orange soda (1 can) into to a medium sized sauce pan and dissolve 1¼ tbs cornstarch in it. Then add 2 tbs sugar, 2 tbs soy sauce or tamari, 2 tbs butter, 1 tbs sriracha sauce or sambal oelek, ¼ tsp (or more, to taste) garlic powder and, lastly, the zest and juice of a mandarin orange.
Thoroughly mix these ingredients and bring them to a boil while stirring. Simmer for one minute, then turn off the heat.
Preheat a frying pan with vegetable oil to 350°F and prepare your station to bread the chicken: I used heavy whipping cream but you can use egg wash instead if you want. Put some of this in a bowl.
Grab another bowl and mix just a bit more than a cup of cornstarch with a tsp of baking powder, a tsp of salt and half a cup of self-rising flour.
Dip the chicken pieces in the whipping cream and then thoroughly coat them with the flour mix. Do not double dip!
Fry the pieces for 8 minutes, turning them over once. Bring the sauce to a rolling boil and let it keep boiling to thicken it, stirring it occasionally.
Serve the pieces and the desired amount of sauce over rice.
Optional: garnish with sesame seeds or fresh green onion.