Instructions

• Position an oven rack in the center and preheat the oven to 425°F (220°C). Put 4 tablespoons of the 6 tablespoons unsalted butter (from the "6 tablespoons … divided") in a rimmed half-sheet (jelly-roll) pan and place the pan in the oven to melt as it heats. Watch so the butter bubbles and melts but does not burn. Set aside the remaining 2 tablespoons of that 6 tablespoons (leave them unmelted) and set aside the separate 2 tablespoons of melted butter (these will be used after baking).
• In a large mixing bowl whisk together 4 cups self-rising flour, 1 tablespoon baking powder, 1 teaspoon granulated sugar, and 1/2 teaspoon of the kosher salt.
• Add the 2/3 cup Crisco shortening to the dry mixture. Use a pastry cutter to cut the shortening into the flour until the fat is in small pieces and the mixture looks wet and clumpy. Do not use your hands to mix the shortening in.
• Keep the 2 cups very cold buttermilk in the refrigerator until ready. Add all 2 cups of the cold buttermilk to the flour mixture at once and stir with a rubber spatula just until the dough comes together; do not overmix.
• Lightly flour a bread board or work surface and turn the dough out onto it. Sprinkle a little flour on top of the dough. Fold the dough over on itself and knead by folding about 6–8 times, adding small amounts of flour as needed to keep it from sticking. The dough should be soft and smooth when done; it will still be slightly tacky.
• Using your hands, pat and press the dough into a flat circle about 1 inch thick. Do not use a rolling pin.
• Use a biscuit cutter to cut the biscuits by pressing straight down (do not twist). Re-shape and re-roll scraps as needed to cut remaining biscuits.
• Remove the hot buttered pan from the oven. Sprinkle 1/2 teaspoon of the kosher salt (half of the remaining salt) evenly into the melted butter in the pan.
• Gently place the cut biscuits into the hot butter in the pan; the biscuits may touch. Work quickly so the pan returns to the oven temperature.
• Brush the tops of the biscuits with the 1/3 cup evaporated milk using a pastry brush. Sprinkle the remaining 1/2 teaspoon kosher salt evenly over the tops.
• Return the pan to the oven and bake 18–25 minutes, until the biscuits are golden brown and well risen. Do not open the oven door for at least the first 10 minutes of baking.
• While the biscuits bake (or immediately after removing them), melt the reserved 2 tablespoons of butter from the 6 tablespoons if it is still solid (microwave briefly or warm in a small pan). On removing the biscuits from the oven, brush them with the hot 2 tablespoons melted butter listed in the ingredients plus the freshly melted 2 tablespoons you reserved (total 4 tablespoons brushed), then serve.