``` Tools 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 Adding my Gravy recipe here for reference ![[Country Gravy]]