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Preheat the Skillet and Oven: Place a large cast iron skillet in the oven and preheat to 425°F (220°C). This ensures the skillet is hot and ready to give your biscuits a golden, crisp bottom.
Prepare the Butter and Flour: Grate 1 stick of pre-chilled salted butter. In a large chilled mixing bowl, combine 4 cups of self-rising flour with the grated butter. Stir until the mixture is evenly combined and resembles coarse crumbs.
Add Milk or Buttermilk: Pour in 2 cups of whole milk or buttermilk. Gently stir until just combined-avoid overmixing to keep the biscuits soft and fluffy.
Roll and Fold the Dough: Turn the dough onto a lightly floured surface. Press it out to about ¾-inch thickness. Fold the dough over halfway, then press out again. Repeat this 2–3 times to create flaky layers.
Cut the Biscuits: Smooth the dough with a rolling pin to ¾-inch thickness. Use a large biscuit cutter to cut 8–10 biscuits, pressing straight down without twisting to help them rise evenly.
Bake and Serve: Carefully remove the hot skillet from the oven, add 1 tablespoon oil to coat the bottom, and place biscuits snugly inside. Brush tops with 2 tablespoons melted butter and bake for 15 minutes until golden brown. Serve warm for the best buttery, flaky flavor.