Self Rising Flour

2 cups Self Rising Flour
1/2 cup lard, shortening, or butter, I used butter
1 cup sweet milk or buttermilk, I used sweet milk
Sugar is optional (1 Tbsp)
NOTES:
No need for additional salt, baking powder, or baking soda because it’s already in the self-rising flour.
Sweet milk is just whole vitamin D milk with a red lid.
Sift the flour, work in the shortening, then add the milk. Work only enough to incorporate all the ingredients. You want your end result to be a wet and sticky dough.
Very lightly flour your work surface, turn the wet dough out onto the countertop, and toss the dough in the flour. You only want a light coating of flour, just enough to keep the dough from sticking to the work surface.
Using your hands, flatten the dough into a square shape; then fold in all 4 sides towards the center of the dough to create layers. The more times you do this, the more layers it creates.
Now cut out the biscuits. Round or Square, your choice.
Do not twist when you cut. One cut, straight down.
For height, make sure all the biscuits are slightly touching one another in the hot and lightly oiled cast iron skillet.
Bake at 400°F for approximately 20 mins.