Preheat the oven and chill the flour

• Preheat the oven to 425°F (220°C).
• Add 2 cups of sifted self-rising flour to a bowl.
• Place the bowl of flour in the freezer to keep it cold.

Heat the skillet

• Add about a tablespoon of bacon drippings (or butter) to a cast iron skillet.
• Pop the skillet in the oven while it preheats.

Cut in the butter

• Grate one stick of frozen butter.
• Take the bowl of flour out of the freezer and add the grated butter.
• Fork the butter into the flour (this is also known as cutting it in) until well combined.

Add the milk

• Add the ice-cold milk a little at a time, right out of the refrigerator.
• Use a fork to lightly turn the flour over into the milk, keeping everything cold.
• Add just enough until the dough starts to form.

Form and fold the dough

• Flour a clean surface and flip the dough out onto it.
• Form the dough, then fold it over and pat it down 12 times, being very light with your hands.
• Add flour if the dough gets sticky.
• On the 12th fold, smooth the dough out a little if needed.

Cut out the biscuits

• Chill the cutter in the freezer until ready to use.
• Dip the cutter into flour so it is completely coated.
• Cut out the biscuits straight down and straight back up.

Bake the biscuits

• Carefully take the hot skillet out of the oven.
• Place the biscuits in the skillet, touching each other if you like.
• Bake at 425°F (220°C) for 15 minutes.
• Turn on the broiler until the tops get golden brown, keeping an eye on them as the time may vary.