Pork Free Buttermilk Biscuits

Flaky, golden, and impossibly tender, these buttermilk biscuits are the kind of thing that disappears from the table before it even has a chance to cool. The trick is grating frozen butter directly into the flour, which creates those irresistible pea-sized pockets that puff into distinct, pull-apart layers in the oven. A quick fold-and-pat sequence builds even more structure, so every biscuit rises tall with crisp edges and a soft, pillowy interior. The ingredient list is refreshingly simple — just pantry staples and cold dairy — so there's nothing to second-guess when it comes to what's actually in your food. 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 alongside eggs, slathered with honey butter, or split open and piled high with whatever you're craving — they hold up beautifully either way.

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