Ingredients

9" cast iron skillet

Self Rising Flour - 220 grams 
(White Lily Self Rising Flour is a good option, it has a lower gluten content = soft crumbly biscuits)

Salt - 1 teaspoon (5g)
Vegtable oil - 1/4th cup (60 grams)
Buttermilk - 120 grams (~1/2 cup)
Milk - 25 grams (~2 tablespoons)

DIY Self Rising Cake flour

All-purpose flour - 200 grams
Baking Powder - 2 teaspoon (10g)
Corn Starch - 1 Tablespoon (15g)

Instructions

• Preheat oven to 500F
• Mix self rising flour and salt
• pour in the oil and mix it with a fork. You should get a sand like consistency
• add in the buttermilk, and mix until you get a shaggy dough.
• add in milk if you need extra liquid
• add in a small amount of flour if you over did the milk

• have a bowl of flour near by, flour your hands
• grab some dough and roll it to a ball
• Place the dough in your cast iron skillet
• Bake for 10 minutes