Turn dough out on to flour covered surface. Sprinkle top with flour and knead 5 or 6 times. Sprinkle with more flour as needed until dough is no longer sticky.

Roll out to 1/4 inch thick.

Fold dough in thirds, lengthwise, making sure the width is at least 2 inches. Fold in half from top to bottom. Gently press the layers together.

Cut biscuits with 2 inch biscuit cutter.

Place in a seasoned cast iron skillet or on a greased baking pan. Press down slightly with backs of fingers.

Brush tops with oil.

Bake at 425 degrees for 12 to 15 minutes or until tops are browned.