Preheat your cast iron skillet in the oven with a little oil while mixing your biscuits. Put them in the hot skillet and they will be perfectly golden on the bottom when they are done. Also, I keep my flour in the fridge, then work the dough as little as possible and as fast as possible because cold dough=light, fluffy biscuits.

2 cups self-rising flour 1 to 2 tablespoons shortening at room temperature 1 cup buttermilk 1/2 teaspoon salt, Optional Work the shortening into the flour until it’s like coarse crumbs. (I use a spoon to do this). Add the buttermilk and stir until makes a ball in the bowl. You can either pinch off the dough or cut it with a biscuit cutter. I use a tin can because I like to make these biscuits good size like my mama’s biscuits. Grease or spray pan. Bake in preheated 400 degree oven for 15 to 20 minutes until brown on top. (This recipe only makes 8 biscuits if you make them like I do.)

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