No, it is generally not necessary to knead dough when using self-rising flour. Self-rising flour is a type of flour that already contains a leavening agent, usually baking powder, which helps baked goods rise. It is typically used in recipes where a light and fluffy texture is desired, such as biscuits, scones, muffins, and some types of cakes.
Kneading is a technique used primarily with yeast-based doughs to develop gluten, which gives the dough structure and elasticity. Since self-rising flour already contains a leavening agent, kneading is not required or recommended. Over-kneading a dough made with self-rising flour can lead to tough and dense baked goods, which is not the desired result for recipes using this type of flour.
When working with self-rising flour, it's best to mix the ingredients just until they are combined, being careful not to overmix the batter. This allows the leavening agent to do its job during baking, resulting in a light and tender texture.
If you are making recipes that call for self-rising flour, follow the instructions provided in the recipe, and avoid kneading the dough unless the recipe specifically calls for it (which is rare for self-rising flour recipes). Instead, focus on gentle mixing and handling to achieve the best results.