I am guessing that Southern-style self-rising flour is just like other self-rising flours, in which case I think it might work, but I'm not sure this would be the best recipe to use that in as the biscuits will be more tender and cakier, which could make it so they don't hold up to the filling quite as well. If you do choose to try the self-rising flour, I would use the volume to exchange the flours (and then determine your self-rising flour weight based on the volume), not the weight of the original flour directly, as it may have a different per cup weight than the self-rising flour. You would definitely want to remove the leavener and salt as well as you mentioned, and just be aware that you may need to be a bit more careful in handling the final product. Happy Baking! Jocelyn@KAF

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