Hazelnut Free Buttermilk Biscuits

Flaky, golden, and impossibly tender, these buttermilk biscuits are the kind of from-scratch bake that makes everyone hover near the oven. The technique here is what sets them apart — grating frozen butter directly into the flour creates those signature pea-sized pockets that melt into shatteringly crisp layers as they bake. A quick fold-and-pat sequence builds even more structure, so each biscuit pulls apart into tall, distinct layers that are soft inside and deeply golden on top. The ingredient list is refreshingly straightforward: flour, butter, buttermilk, and a handful of pantry staples — no nut-based fats, no hazelnut flour, nothing that could sneak in an unwanted allergen. For anyone navigating tree nut sensitivities, baked goods can be a minefield of specialty flours and flavored butters, but this recipe keeps things clean and classic from start to finish. Bake them until they sound hollow when tapped, and try to let them cool for at least a minute before tearing in — though no promises that's actually possible.

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