Hi Amy! If you want to make your own self rising flour, we have a great recipe for that: Homemade Self-Rising Flour

As for the outcome of your biscuits, both of those ideas you presented could be the cause. Fat content certainly can affect how a biscuit rises (here's a bit more information on that: Fats and liquids in biscuits). The temperature of your oven can play a part as well. If you are noticing that some batches are coming out a bit gummy or shorter, it could be that oven is not quite hot enough yet or the pan you baking them in is taking a bit longer to come to temperature. Another thought could be the biscuit itself. Are the ones not rising as much made from the dough that perhaps got re-rolled? The additional handling of the biscuit dough could cause that gluten network to develop a bit more, causing that density.

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