Peanut 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 trick is frozen butter grated straight into the flour — those tiny shards melt in the oven and create the distinct, pull-apart layers that make a truly great biscuit. A quick fold-and-pat sequence builds even more structure, so every bite has that satisfying lift and tender crumb. Cold buttermilk keeps everything relaxed and adds a subtle tang that balances the richness of the butter perfectly. Store-bought biscuits and mixes can be a minefield of shared-facility warnings, but this recipe sticks to straightforward pantry staples — flour, butter, buttermilk — so you know exactly what's going in. Cutting straight down with the cutter (no twisting!) and chilling the shaped biscuits before baking are small steps that make a genuinely big difference in the final rise. Serve them hot with jam, honey, or just a swipe of softened butter and try not to eat three in a row.

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