Mustard Free Buttermilk Biscuits

Flaky, golden, and impossibly tender, these buttermilk biscuits are the kind of thing that disappears from the pan before it even has a chance to cool. The technique here is what sets them apart — grating frozen butter directly into the flour creates those signature pea-sized pockets that puff into distinct, pull-apart layers in a screaming-hot oven. A series of fold-and-pat sequences builds even more structure without overworking the dough, so every biscuit rises tall with crisp edges and a soft, pillowy interior. For anyone navigating mustard sensitivities, biscuits from a bakery or a tube can be a minefield of hidden seasonings and condiment-adjacent additives — this recipe keeps things clean with nothing but pantry staples and cold dairy. The ingredient list is refreshingly short, and every item in it is exactly what it sounds like. Brushing the tops with buttermilk before baking gives them that deep, burnished color that makes them look like they came straight out of a Southern diner. Serve them warm with butter, jam, or alongside a big bowl of soup — they're the kind of simple, satisfying bake you'll come back to again and again.

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