This recipe makes a big pan of buttery, cat's head sized biscuits!
4 1/2 cups self-rising flour (I use White Lily)
1 1/2 sticks butter, cold
2 cups buttermilk, plus a bit more for tops
Preheat oven to 450F. Grease a 10" cast iron griddle with butter or shortening. Add flour to a large bowl and make a well in the center. Add butter, then using a knife or pastry cutter, cut butter into small pieces, about the size of peas. Occasionally toss the butter with flour to stop it from sticking to itself. Once butter is cut up, mix it thoroughly with the flour, then pour in buttermilk. Use a big fork to stir to bring the dough together. Pat the dough down to flatten it in the bowl, adding more flour if necessary, then fold the dough on itself in an envelope fold. Repeat the folding 3-4 times. Pat the dough so it is about an inch thick, then cut out biscuits with a large cutter (3" or a 15 oz can) and arrange on pan. Bring the dough together and refold to cut out additional biscuits. Brush buttermilk on the tops. Bake 20-24 minutes, rotating the pan if baking unevenly.
