Preheat your oven to 475º F. This high temperature is crucial for achieving that golden-brown color and flaky texture.
In a large mixing bowl, combine the self-rising flour and kosher salt. Whisk them together to ensure they are well mixed.
Now, it’s time to cut in the shortening and very cold butter. Use a pastry cutter or your fingers to mix them into the flour until the mixture resembles coarse crumbs. This step is key to getting those flaky layers.
Slowly pour in the buttermilk, mixing gently with a spoon or your hands just until the dough holds together. Be careful not to overwork it!
Turn the dough out onto a lightly floured surface. Gently pat it into a round disc, about half an inch thick. Try to avoid using a rolling pin, as this can flatten the layers.
Using a sharp metal or glass cutter, cut the dough into rounds. The sharper the cutter, the cleaner the cut, which helps the biscuits rise evenly.
Place the cut biscuits into a well-greased baking dish or skillet, making sure they touch slightly. This will help them rise taller.
Brush the tops lightly with the melted butter if you’re using it. This will add a beautiful golden finish.
Now, place them in the hot oven and bake for 10 to 12 minutes, or until they are golden brown. Keep an eye on them as they bake; you want that perfect golden hue!
Once baked, remove them from the oven and let them cool slightly before serving. They are best enjoyed warm!
