First, in a large mixing bowl we're going to add 2 cups of White Lily self-rising flour.
Next, you'll add 3 tablespoons of sugar in the same bowl.
Then, whisk the sugar and flour together.
After you're done whisking them together, you will add 1/4 cup of vegetable shortening.
Now, you’re going to break up the shortening with your fingers.
Once you’re finished it should look like little grainy pellets.
Then, add 1 cup of buttermilk.
Fold your ingredients with a spatula until everything is mixed together.
Pour the 1/2 cup of extra flour onto your countertop, in order to kneed your dough. You add flour so your dough will no longer be sticky.
Spread your dough onto your countertop.
Fold the dough about six times, in order to give your biscuit layers.
Once you’ve finished folding your dough, use your fingertips to kneed into the dough. I do not use a rolling pin with this recipe.
Then, you will cut your biscuits out with a biscuit cutter. Preheat your oven to 450 degrees.
Place your biscuits into a cast iron skillet or large baking pan.**If you’re using a large baking pan, you can use parchment paper or lightly grease your pan with butter or shortening. ** After you place your biscuits into the skillet, brush them with some of the melted butter. **Don’t forget to save some butter for the finished product.** Allow them to cook for about 15-20 minutes on 450 degrees. **I have a funny oven, so I raised my rack higher than the middle rack, to ensure that they won’t burn on the bottom. **
Remove your biscuits from the oven and place them onto a surface, and allow them to cool.