- 2 cups self-rising flour, plus extra for dusting counter
- ½ cup (1 stick) chilled unsalted butter, plus an additional 2 tablespoons melted butter
- ¾ cup buttermilk
- 3 tablespoons melted shortening
- Preheat oven to 450 degrees Fahrenheit. Place a 10.25 Inch Skillet into the oven to preheat.
- Measure the self-rising flour into a large mixing bowl.
- Using the coarse side of a hand grater, quickly grate 1 stick (½ cup) cold hard butter into the self-rising flour. Working quickly, use fingers to gently distribute the shredded butter into the self-rising flour.
- Add the buttermilk, then stir until just combined.
- Turn onto a lightly floured surface and, using floured fingers, quickly pat to approximately the size of an 8.5×11″ sheet of paper, which will be about ½” to ¾” thick. Very lightly dust the surface of the dough with flour from your fingertips, then fold the sheet of dough into thirds, as when folding a business letter. Repeat the patting, dusting, and folding steps seven times, or fewer if you feel the dough begin to tighten–overworked dough makes for a tough biscuit! The final time, pat the dough to a rectangle slightly larger than the size of your skillet. Using a round biscuit cutter or a drinking glass, cut into about 7 round biscuits. Gather up the scraps to form the 8th biscuit by hand.
- With a handle mitt, carefully remove the preheated skillet from the oven. Drop melted shortening into the preheated skillet, then return to oven for a couple of minutes, until it is melted. Place each biscuit into the skillet and, using a fork, immediately turn to coat both sides with shortening.
- Place the hot skillet into the oven, and reduce the oven temperature to 425 degrees Fahrenheit. Bake until tops of biscuits are golden brown, about 12-18 minutes.
- Remove from oven. Brush tops with additional melted butter. Serve while hot!Kitchen Note: This recipe is easily doubled to be cooked in a 12 Inch Skillet, and yields around 12 biscuits.