When I was young my Mom made her biscuit dough kneaded it a few times sprinkled flour on so she could handle it, then she pinched off a biscuit and dipped it in bacon grease in her preheated cast iron skillet turned it over and repeated. Her biscuits were wonderful but chewy. Dad made drop biscuits, worked them none at all and dropped them into greased muffin tins. His were light and fluffy. They were also great.
I have combined the two techniques added whole wheat flour, yogurt and other healthy alternatives. These are light and fluffy with crispy edges from the cast iron skillet.
2In a large mixing bowl stir together the first five (5) ingredients with a whisk, making sure to incorporate the baking soda and baking powder well.
3With a pastry blender, your whisk or your hands cut the coconut oil into the flour mixture until the oil is about the size of a pea or smaller.
4Combine the yogurt and the skim milk and add it to the flour mixture and stir until just combined. Allow it to sit for a few minutes. At least 3.
5While that is sitting put your oil or butter in your cast iron skillet and put it in to the oven to melt.
6In a soup bowl place you additional 1/2 cup of flour. Spray an ice cream scoop or a 1/4 cup measuring cup and dredge them in the flour.
7Drop one scoop of the dough in the flour, gently toss it in the flour with your fingers and shake off any excess and put it in the skillet coat the bottom with oil then move to a less oily part of the skillet and carefully turn it over (I use a small spoon to help)remember the skillet is hot.
8Continue with the other biscuits. You should have about 10 biscuits. Bake for 16 - 18 minutes. Serve hot with butter and jelly or fresh cut strawberries and dollop of Cool Whip.