Shellfish 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 secret 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 great biscuit so satisfying. A series of fold-and-pat sequences builds even more structure, so every biscuit rises tall with crisp edges and a soft, pillowy interior. The ingredient list is refreshingly straightforward: flour, butter, buttermilk, and a handful of pantry staples — nothing that raises any concern for anyone avoiding shellfish. That simplicity is actually what makes them so good, because there's nowhere for shortcuts to hide. Serve them straight from the oven alongside eggs and jam, or split one open and pile on whatever sounds best — they hold up beautifully either way.

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