I had been using Martha White self rising flour for years. But my closest grocery recently went "low cost" (yes, my neighborhood is declining), and they no longer offer that brand. I tried the Gold medal SR flour, and the results were not as light as I got with MW. Could have been me, I dont' measure at all, and from time to time I have to consult my original recipe to get back "in line".
So, does anyone know which SR flours might be made from lower gluten flour? Am I going to have to drive to get good biscuit/scone/benzone flour? (I can walk to this store now, I love that).