OK, so what is SR flour?  Anything like all-purpose?

Hmmm, just had one of those "ahah" moments!  Self-rising maybe?  (We have a substitute around here somewhere for that.)

Oh, it's sold here!  And many people use it.  Some of us just don't see any reason to pay extra for it when all you have to do it add baking powder to regular flour.

This recipe sounds much like an old country custom here of using up the last of the biscuits from a meal with fresh sorghum.  Calling it dessert!  It was something my family and friends did when the sorghum had just been processed.  That doesn't happen much any more because there is very little cane being rasied in the US.