Ingredients

2 teaspoons bacon drippings
2 cups self-rising flour
1/4 cup very cold unsalted butter, cubed
3/4 to 1 cup cold buttermilk
2 tablespoons unsalted butter, melted, optional

Instructions

In a well-seasoned 8-inch cast iron skillet, melt the bacon fat over medium high heat.
Meanwhile, cut the cold butter into the flour. Add only enough buttermilk to the flour to form into a shaggy dough, turn out onto a floured surface, sprinkle a small amount of flour on top and quickly shape into a disc.
Turn dough over, sprinkle additional flour on top and tighten disc, just slightly smaller than the skillet.
Use a wide spatula to transfer the dough to the hot skillet.
Cover and reduce heat to between medium and medium low and cook until the bread browns on the bottom, then flip over, pour melted butter on top if desired, cover and cook until browned on the other side.
Break off pieces or cut into wedges and serve with pure butter, honey, sorghum or cane syrup, or use your favorite jam, jelly, preserves or fruit butter.

NOTES

May substitute vegetable shortening (like Crisco) for the bacon drippings. I use White Lily self-rising flour and Land O'Lakes butter for this recipe.

Oven Version: While traditionally made on the stovetop, you can also make this in the oven. Preheat oven to 400 degrees F. Add the bacon drippings to the 8 inch cast iron skillet and place into the oven. Meanwhile, cut the cold butter into the flour. Add buttermilk, increasing to about 1-1/2 to 2 cups, or until mixture is gooey, but still thick and not soupy. Using pot holders, carefully remove skillet from the oven and quickly pour the batter into the skillet, using a spatula to spread the dough across the skillet. Pour the melted butter on top, and place into oven, baking uncovered at 400 degrees F for about 20 to 25 minutes, or until top is golden brown.

Oven Cheese Biscuit Bread: Add 1 cup of shredded mozzarella or cheddar, 1/4 cup grated Parmesan cheese and 1/4 teaspoon of dried herbs (basil, sage, oregano, Italian seasoning, etc.) to the batter before adding the buttermilk. Cook in the oven as above.

Galettes: Instead of shaping into one biscuit, pinch off pieces of individual dough about a small palmful. Use fingertips to pat out into individual thin, flat breads, about 1/4 inch thick. Use the tip of a sharp knife to cut a small slit in the center of the bread. Omit the bacon drippings and fry galettes individually in about 1/2 inch of hot oil, turning once, until browned on both sides. Immediately brush with melted butter and sprinkle lightly with granulated or powdered sugar. Can also serve with jam, jelly, preserves, honey or cane syrup.