Skillet Buttermilk Biscuits

Ingredients: 
2 1/2 - cups self rising flour (prefer White Lily )
1 1/4 - cups buttermilk (if using White Lily Flour decrease the buttermilk to 1 - cup). Stir 1/2 teaspoon of baking soda into the buttermilk before pouring into the flour/shortening mixture. Don't ask me why, but I was taught anytime you use buttermilk in baking, you have to use soda.
1/2 - cup shortening or butter 
Cast Iron Skillet (well seasoned of course!)

Directions: 
Measure 2 cups of flour into a large bowl, add shortening and cut into flour. I find using my hands is easier to thoroughly mix the shortening. You can also use a pasty blender.  

Add the buttermilk and lightly mix dough just until it starts to come together. If the dough looks really wet that's OK just add more flour. I like to start with a wet dough and then gently add flour as I go.  

Turn the biscuit dough onto a floured surface and lightly knead. Make sure not to overwork the dough or it will result in tough biscuits.
 
Pat into a circle about 1/2 thick (do not roll with a rolling pin). If you like higher biscuits then leave the dough a bit thicker. Use a glass or biscuit cutter to shape the biscuits.

Gently press the floured glass or biscuit cutter into the biscuit dough and push down.  NEVER TWIST the cutter or glass, because this will end up sealing the sides of the
biscuits preventing from rising. 

Cut and shape all of the biscuits and place each biscuit into a large lightly greased cast iron skillet, touching each other. 

Make a fist and using your knuckles push down on each biscuit making an indention. Brush melted butter all over the biscuits. You can see where you pressed down all that melted butter just pools together. 

Most people don't agree with adding butter before baking and you can go either way, but this is how I make them with  my recipe.  Different strokes for different folks! 
  
Bake in a preheated 400 degree oven for 12- 15 minutes or until golden brown on top. When biscuits are done remove from oven and brush with more melted butter.
 
Cool, split each biscuit with a fork and serve.

Note: If you don't have fresh buttermilk on hand you can always make your own. Just add one tablespoon of white vinegar or lemon juice to every cup of whole milk. Stir and let sit for about 10 minutes. Now you have sour milk aka buttermilk.

I can make these with my eyes closed, but for those of you who aren't Southern biscuit experts, here's the particulars:

Measure 2 1/2 cups of flour into a large bowl. I start with 2 cups but by the end you will use more when kneading the dough, so it ends up being about 2 1/2 to 3 cups. Add shortening and cut into flour, I find using my hands helps to distribute the shortening throughout the flour.
 
You can also use a pastry blender which works just as well.  Add the buttermilk and lightly mix just until it starts to form together. If the dough looks really wet that's OK just add more flour. I like to start with a wet dough and then gently adding flour as I go.

Turn the biscuit dough onto a floured surface and lightly knead. Make sure not to overwork the dough or it will result in tough biscuits. Pat into a circle (don't use a rolling pin) to about 1/2 thick. If you like higher biscuits then leave the dough a bit thicker.

I use a glass to shape my biscuits, I don't have a biscuit cutter and that's what my mother use to do so I just do the same thing. Gently press a floured glass or biscuit cutter into the biscuit dough and push straight down, (NEVER TWIST) the cutter or glass this will end up sealing the sides of the biscuits preventing them to rise.

Cut each biscuit just like this. Reshape dough, roll out again and cut remaining dough.

Place the biscuits into a lightly greased large cast iron skillet making sure the biscuits are lightly touching (kind of like they are just dating not married) LOL. Make a fist using your knuckles push down on each biscuit making an indention. Why do I do this you ask????? Because they rise better!

Then brush the biscuits with melted BUTTER all over the tops. See all the butter puddling in the spots where I made the indentions?! Bake in a preheated 400 degree oven for 12- 15 minutes or until biscuits are lightly golden brown.