1. Preheat the oven to 500 degrees and place your cast iron skillet in the oven during the pre-heating process. 

2. In a large mixing bowl measure out four cups of self rising flour. If you do not have self rising flour, use the instructions below. Using your hands or a wooden spoon, make a well in the flour. 

3. Add the lard or fat of choice into the well in the flour. 

4. Using your hands or a pastry cutter, cut in your cold fat. Keep working the fat into the flour until the mixture resembles course crumbs. 

5. Slowly add in buttermilk and mix with your hand or wooden spoon until just combined. Do not over mix. 

6. Turn out the biscuit dough onto a lightly floured surface. Press dough into a ball, do not overwork the dough. Using a rolling pin roll out the dough, adding a little flour as necessary until the dough is about 1.5 inches thick. 

7. Using a biscuit cutter or the rim of a mason jar, cut out biscuits by pressing the cutter straight down and pulling straight back up with out twisting the cutter. Avoid twisting the biscuit cutter when cutting out the biscuits as this seals the edges of the dough and won't allow the biscuits to rise properly. 

8. Carefully remove the hot cast iron skillet onto the top of the stove and quickly place the biscuits onto the hot cast iron skillet. 

9. Bake the biscuits for 8-10 minutes or until golden brown and flakey. 

10. Remove the hot biscuits from the oven and brush the tops with butter if you so desire. Serve warm with your favorite jam, jelly or gravy. 

11. Store leftover biscuits in an airtight container once cooled.