Seed Oil Free Buttermilk Biscuits

Tall, flaky, golden-edged biscuits with a tender, pillowy crumb — this is the kind of bake that makes people hover near the oven. The magic here comes down to frozen butter grated straight into the flour, which creates those signature shaggy crumbs that bake up into distinct, pull-apart layers. No seed oils, no mystery fats — just real butter and cold buttermilk doing exactly what they're supposed to do. Avoiding refined vegetable and seed oils can feel tricky with baked goods, since so many store-bought biscuits and even scratch recipes sneak in shortening or canola, but this one keeps things clean with a single stick of unsalted butter from start to finish. The fold-and-pat technique builds structure without overworking the dough, so you get lift and tenderness in every bite rather than a dense, tough result. A quick chill before baking keeps the butter cold and ensures maximum rise in that hot oven. Serve them straight from the pan while the sides are still pulling apart — they don't need much else.

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