Chicken Free Buttermilk Biscuits
Flaky, buttery, and golden from edge to edge, these biscuits are the kind of thing that disappears from the table before it even has a chance to cool. The secret is frozen butter grated straight into the flour — those tiny shards melt in the oven and create the steam that pushes the layers apart into that signature tall, pull-apart rise. A cold buttermilk soak brings just enough tang to balance the richness, and the fold-and-pat technique builds structure without overworking the dough. Cutting straight down with the cutter (no twisting!) keeps the edges open so every biscuit climbs high and proud in the oven. A quick chill before baking locks the butter back into place, which means maximum flakiness when the heat hits. These are completely free of any poultry ingredients — just pantry staples and dairy — so they work beautifully as a standalone side, a base for jam and honey, or piled next to a big bowl of soup.
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Learn more →Ingredients
9 servings
- 2 cups all-purpose flour, plus more for dusting
- 1 tbsp baking powder
- ½ tsp baking soda
- 1 tsp kosher salt
- 1 tsp granulated sugar
- 8 tbsp (1 stick) unsalted butter, frozen
- ¾ cup cold buttermilk, plus 2 tbsp for brushing
- 2 tbsp buttermilk, for brushing
Instructions
- 1
Preheat the oven to 450°F (230°C). Line a rimmed baking sheet with parchment paper.
- 2
Whisk together the flour, baking powder, baking soda, salt, and sugar in a large mixing bowl until evenly combined.
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