Fructose Free Buttermilk Biscuits

Flaky, buttery, and golden from edge to edge, these biscuits are the kind of thing that disappears from the pan before it even hits the table. The technique here is what sets them apart — grating frozen butter directly into the flour creates those irresistible pea-sized pockets that puff into distinct, pull-apart layers in the oven. A quick fold-and-pat sequence builds structure without overworking the dough, so every biscuit comes out tall and tender rather than dense or tough. For anyone navigating fructose sensitivity, the ingredient list is refreshingly straightforward: flour, butter, buttermilk, and a small amount of salt and sugar with no fruit-derived syrups, honey, or high-fructose additives hiding anywhere. The brief chill before baking keeps the butter cold right up until it hits the heat, which is the secret to that dramatic rise and those gorgeous separated layers. Serve them straight from the oven alongside eggs, soup, or just a generous smear of butter — no embellishment required.

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