Skillet Buttermilk Biscuits
*3 cups self rising flour + more for dusting your hands
*1/4 cup butter cut into small cubes + 1 TBS melted for tops of biscuits
*1/4 cup shortening or lard + more for the pan
*1 tsp. salt
*1 1/2 cups of buttermilk ( you can use whole milk or you can add 1 1/2Tbs to the whole milk to make buttermilk)
Preheat oven to 425°
Melt 1 TBS of butter; set aside.
Cube the 1/4 cup of butter into small pieces then place in the freezer until ready for use.
Rub a thin layer of shortening on the bottom and sides of the skillet; set aside.
In a large bowl add flour, cubed butter, shortening and salt. With the back of a fork ( or a pastry cutter which I do not have) cut the butter and shortening into the flour. Do this until the shortening and butter is well mixed into the flour and there are no large lumps.
Slowly pour in the buttermilk, stirring to make sure it all comes together. Continue stirring slowly until dough starts to pull away from the edges of the bowl . The dough should not be too dry, it should be a little sticky to the touch, but not wet.
Dust your hands with a little flour and scoop out some of the dough and shape into rounds. Do this pretty quickly because you do not want to warm up the butter in the dough or the biscuits do not seem to rise as well.
Place the biscuit dough in the skillet, sides touching or at least close to touching ( this helps the biscuits to rise taller). Continue this step with the rest of the dough. Brush the tops of the biscuits with the melted butter.
Bake for about 18 to 20 minutes or until they turn golden brown.
Serve with butter or your favorite jam.