2 cups of cold self-rising flour (such as White Lily brand)
1/4 cup very cold butter, shortening or lard
3/4 cup cold buttermilk
Preheat oven to 500 degrees. Coat a 10-inch cast iron skillet with additional shortening or oil and place into the oven for five minutes. Put the flour into a bowl and cut the very cold butter into cubes and toss in the flour. Using a pastry cutter or two knives, cut butter into flour until it is crumbly. Add buttermilk and use a fork to mix very lightly. Dough will be very shaggy.
Put a bit of additional flour on the countertop and scoop dough out. Sprinkle a small amount of flour over the top and gently push together to form a rectangle. Do not over handle the dough. Take the short sides of the rectangle and fold them in toward the middle, turn the dough, gently press down into a rectangle again and repeat. Repeat this folding once more and pat into desired thickness, usually about an inch. This folding creates flaky layers in the biscuits.
Using a biscuit cutter or the rim of a small juice glass, cut out into rounds, taking care not to twist the cutter and gently gather scraps for the last biscuits. Transfer biscuits to the prepared skillet or baking pan and bake at 500 degrees for 10-12 minutes, or until golden brown on top and cooked through.
Source: Mandy Rivers, www.deepsouthdish.com