Serves 6 to 8

2½ cups of southern self-rising flour
1⁄8 teaspoon baking soda
½ teaspoon salt
1 Tablespoon sugar
4 Tablespoons shortening
1¼ cups buttermilk
2 Tablespoons butter, melted (or more!)
1 cup extra flour, any kind

Preheat the oven to 450°F. Melt butter, set aside. In a mediummixing
bowl, combine self-rising flour, soda, salt, and sugar, stir
with a whisk. Incorporate the shortening with your fingers until it
looks like coarse cornmeal.

Stir in the buttermilk. Put the remaining flour in a separate bowl.

Flour your hands well. Scoop with a small ice cream scoop a biscuit-sized lump of wet dough into the flour and sprinkle some flour on top.

With your hands in the flour, shape the biscuit into a soft round in the shape of a sea scallop. Brush off any excess flour. Tightly pack the shaped biscuits into the pan. If there is any remaining space in the pan, crumple up some foil and fill the space.

Gently brush the biscuits with the melted butter and place on the oven.

Bake about 20 to 25 minutes, until lightly browned. Brush liberally with butter and invert the pan over a serving plate.