These buttery biscuits get their flaky layers from folding the dough on itself repeatedly. They're easy and delicious!
2 1/2 cups White Lily Self Rising Flour
1 cup buttermilk
1 stick butter, cold
Bacon grease or melted butter
Preheat oven to 450F. Grease a cast iron griddle, skillet, or baking pan with shortening, butter, or bacon grease. In a large bowl, add the flour. Toss stick of butter in flour, then coarsely grate the butter into the flour. Toss the butter shreds in flour, then pour in buttermilk. Stir the dough together with the Old Country Kitchenware Slotted Scoop. Then using your hands, pat the dough down to flatten it in the bowl, then fold the dough in half. Repeat flattening and folding 3-4 times. Pat the dough so it is about an inch thick, then cut out biscuits with a floured cutter and arrange on pan. Bring the dough together and refold to cut out additional biscuits. Brush melted bacon grease on the tops. Bake 15-17 minutes or until golden brown on top.
