JJ, I guess you can use self rising flour if you prefer because it is suppose to be a convience to the baker. But I don't like to use it because it can deteriorate quickly when exposed to humid conditions or is left on the shelf to long. Baking powder can lose it's "poof" action after amount of time and your product will not rise properly. Same goes for the small can of baking powder that you have in your house. Here's a test to see if your baking powder is still good. You can check for the "strength" of baking powder by putting a 1/4 teaspoon in the palm of your hand and drizzling in some warm water---like a Tablespoon or so. It should vigorously foam and bubble immediately. The longer it takes to react to the water, the older and less powerful it is.