Self Rising Flour and Self Raising Flour

Is there a difference between the two?

I made biscuits using the UK self raising flour and something about them didn't taste right. I wondered if there was something missing from it.

Does USA self rising flour have salt or something in it that the UK flour does not?

Anyone know what I mean? Tips?

Does USA self rising flour have salt or something in it that the UK flour does not?

I think so. Try adding a bit of salt.

I have never used either as I tried self raising flour once and my cake didn't raise so I always substitute as follows:  1 cup self raising flour = 1 cup plain flour + 2 tsp baking powder

I've never used self rising flour in the US but did a google search and found that
1 cup self rising flour = 1 cup all purpose flour + 1 1/2 tsp baking powder + 1/2 tsp salt

Hope that helps  

Thanks for the replies.