Buttermilk Biscuits

Directions

• Preheat oven to 450°F. Place a 10″ cast iron skillet into the oven to preheat as well.
• Measure the self-rising flour into a large mixing bowl.
• Using the coarse side of a hand grater, quickly grate 1 stick (1/2 cup) cold butter into the self-rising flour. Working quickly, use clean fingers to distribute the shredded butter through the self-rising flour.
• Add the buttermilk, then stir until barely combined.
• Turn onto a floured surface and, using floured fingers, quickly pat to approximately the size of an 8.5 x 11″ sheet of paper, which will be about 3/4″ thick.
• Dust the surface of the dough with excess 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 no more than six times, or fewer if you feel the dough begin to tighten – overworked dough makes for a tough biscuit! (This folding process substitutes for the normal kneading step and makes the biscuits layered and tender.) The final time, pat the dough to slightly larger than the size of your skillet.
• Using a 3″ biscuit cutter, cut into about 6 or 7 biscuits. Gather up the scraps, knead together, pat to the thickness of the other biscuits, then cut the final biscuit.
• Carefully remove the hot skillet from the oven and drop about 2-3 tablespoons shortening into the preheated skillet, then return to oven until fat is fully melted (about one minute).
• Carefully remove the skillet from the oven and place each biscuit into the skillet and then, using a fork or spatula, immediately flip each biscuit so both sides are coated with fat.
• Place the preheated skillet with biscuits into the hot oven, then reduce the oven temperature setting to 425°F.
• Bake until tops of biscuits are golden brown, about 20 minutes.
• Remove from oven.
• Brush tops with additional melted butter. Repeat brushing biscuits with melted butter additional times, until all melted butter is used.
• Best when served hot from the oven.