Step 1

Preheat the oven to 450 degrees F. Place a 10 1/2-inch cast-iron skillet in the oven to heat.

Step 2

Add the flour to a large bowl. Use your hands or a pastry cutter to work the shortening into the flour until the crumbs are the size of large peas.

Step 3

Slowly pour in the buttermilk, then mix with your hands until the mixture starts to form a dough. Add buttermilk if it feels too dry. As soon as the dough comes together, transfer to a floured work surface. Press the dough into a square and fold it over itself to create layers, using additional flour to keep the dough from sticking. Shape into a 1/2-inch-thick rectangle. Use a 2- to 3-inch biscuit cutter to cut out biscuits, rerolling the scraps to use all the dough.

Step 4

Take the skillet out of the oven and add 2 tablespoons melted butter. Place the biscuits in the skillet, then lightly brush the tops with the remaining butter.

Step 5

Bake until lightly golden brown, 15 to 17 minutes. Let cool for a few minutes, then serve.