2 plus cups self rising flour
1 cup buttermilk
1/2 cup shortening or lard
1/2 teaspoon salt (optional)
In a large mixing bowl, add 2 cups of flour and use a whisk to break up the clumps. Add the salt and whisk together.
Add the shortening and use a fork or pastry blender to cut it into the flour. You may use your hands for this as well.
Once the shortening is in pea-size pieces, add half of the buttermilk and stir with a fork very gently. Gradually add the remaining buttermilk until it comes together as a sticky dough.
Pour onto a generously floured surface and form an irregular circle about one inch thick.
Gradually add a little flour at the time and pat into the dough and fold in half. Sprinkle a little more flour, pat into the doughand fold in half. Repeat this process a few times.
Pat the dough out to form a circle about one inch thick. Using a biscuit cutter, dip it into the flour and cut the biscuits.
Place the biscuits in a greased/buttered cast iron skillet or on a baking sheet.
Bake at 450 degrees for about 20 minutes.