Southern "Cathead" Biscuits - cooking recipe

Ingredients

3 cups white lily self-rising flour (I use unbleached)
1 cup buttermilk (I use 3/4 cup while milk and a splash of vinegar)
1/4 - 1/3 cup cooking oil

Preparation

Preheat oven to 450\u00b0F
Measure 1 cup of buttermilk into liquid measuring cup. I use 3/4 cup whole milk with a splash of Heinz White Vinegar. Let sit a few minutes until you need it.
In a medium bowl, measure the flour by spooning it into a one-cup measure and leveling off with a knife. (This is very important!) Sometimes I sift it. Most of the time I do not.
Make a deep well and add the oil and buttermilk.
Stir gently until moistened. Sprinkle with even flour to allow handling of the dough.
I shape my biscuits by hand but you could also roll them out and cut them. Place them in a 9x9 Pampered Chef Baker (stoneware.) I have used Pampered Chef stoneware for the last ten years and it has never failed me. However, for those of you still using metal bakeware, just use a regular square baking pan.