Cut the butter into the flour

• Add the self-rising flour to a bowl.
• Slice the cold butter and add it to the flour.
• Rub the butter into the flour with your hands until it looks like wet sand and holds together when squeezed.

Add the milk

• Pour in the milk, starting with most of it and adding the rest as needed.
• Mix until a sticky, wet dough forms.

Roll and fold the dough

• Dust the countertop generously with self-rising flour.
• Turn out the dough and roll it out.
• Fold the dough over on itself three times to create layers.

Cut out the biscuits

• Cut the dough with a palm-sized glass.
• Pat the leftover dough out and cut two more biscuits.
• Roll the last piece of dough into a ball.

Bake in the cast iron

• Add the butter to the cast iron skillet.
• Place the biscuits in the skillet.
• Brush the tops with butter.
• Bake until golden and risen.