Preheat oven to 400° and place greased skillet in oven while heating.
Make a well in the center of a mixing bowl filled with self-rising flour. Pour in 1 to 1 1/2 cups of room temperature buttermilk. Add in approximately 4oz grated butter. Squeeze the butter and start raking in flour from the sides using index finger. Continue working ingredients until a shaggy dough forms. Flip the dough with hands until the shaggy dough becomes a smooth ball of dough. Be cautious not to overwork the dough.
Lift the dough from the bowl to a floured working surface. Press down spreading the dough and use a rolling pin to get desired thickness. Tip: 1/4" rolled dough will yield thinner biscuits while 3/4"-1" dough will yield thicker, fluffy biscuits.
Cut out the biscuits using biscuit cutters or a cold glass. Tip: Push straight down and do not twist if using a metal edge cutter such as biscuit cutters or a tin can as some southerners use. Also, using smaller sized biscuit cutters will give you fluffier biscuits!
Carefully lay the biscuits on the preheated skillet. This is the secret to getting biscuits to brown on the bottom. Place them close together for thick, fluffy biscuits!
Place skillet in the oven for 18-20min or until golden brown on top. Rub butter on the tops of the biscuits when they are done!