The Best Southern Biscuits (with All Purpose Flour)
Biscuit heaven is made of up of these Southern Buttermilk Biscuits that are buttery, flaky, and use good ole all-purpose flour.
Course: Breakfast, Dinner, Lunch
Cuisine: American, Southern
Keyword: buttermilk biscuits
2 ½cupsall-purpose flour
½cupshortening or unsalted buttercold and cubed if using butter
1Tablespoonunsalted butter, melted
Preheat oven to 475˚ F. Line a baking sheet with parchment paper. Set aside.
In a large bowl, combine flour, baking powder, and salt. Add shortening (or butter) and cut in using a fork or pastry blender until mixture is slightly grainy. Make a well in the center of the mixture and add buttermilk. Quickly stir with a fork until buttermilk is combined. Dough will be super crumbly...that's okay!
Turn out dough on floured surface, bringing the loose flour all together. Make a rectangle with the dough. Fold the rectangle in half from right to left, then smoosh down with your palms. Fold again, this time from the bottom to the top and smoosh down. Repeat this process 5-6 more times (be careful not to over-work the dough).
Roll out the dough until it's about ¾"-1" thick. Using a biscuit cutter 2.5-3" in diameter (or the top of a glass), cut out the biscuits and place on parchment paper so they all touch. Brush tops of biscuits with melted butter.
Bake for 5 minutes. Turn the oven off and let sit in the oven for another 5 minutes. Take biscuits out and enjoy with honey, butter, or whatever your favorite accompaniments are!