Vegetarian 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 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 truly great biscuit. A series of fold-and-pat sequences builds even more structure, so every biscuit rises tall with crisp edges and a soft, pillowy interior. Chilling the cut biscuits before baking keeps the butter cold right up until it hits the oven, which is what gives you that dramatic lift. The whole recipe relies on straightforward pantry staples — flour, butter, buttermilk — with no meat, no gelatin, and nothing that sneaks animal products into an otherwise simple dough. Whether you're serving them alongside a hearty soup, splitting them open for a drizzle of honey, or just eating one warm off the pan, these are the biscuits you'll want to make on repeat.

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