1. Can I make self rising flour instead?

2. Also, I use a heated cast iron skillet with a little butter at the bottom. My first few batches did great, but then my biscuits started not rising very high. Is it possible that the cast iron was too hot or there was too much butter at the bottom? Reason I came to this conclusion is that the bottom looks a bit gummy after baked or some of the biscuits were shifting to the side instead of rising high. Or is it my cream? I get my cream from a farm. Is it possible the cream is too fatty as well?

Thanks so much!

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