Celery Free Classic Buttermilk Biscuits
Tall, flaky, golden-edged biscuits are one of those things that feel almost magical to pull from the oven, and this recipe delivers exactly that. The technique here is the real secret — grating frozen butter directly into the flour and folding the dough in thirds multiple times creates those irresistible pull-apart layers without any fuss. Cold buttermilk keeps everything tender while the high oven heat gives you that dramatic rise and deep golden top. For anyone navigating a celery-free lifestyle, this recipe is a natural fit — every ingredient is straightforward, and there's nothing hidden to second-guess. Store-bought biscuits and packaged mixes can be surprisingly tricky territory, so making a batch from scratch with these simple pantry staples is genuinely the easier call. A quick chill before baking re-firms the butter and sets you up for maximum flakiness. Serve them warm with honey, jam, or split open alongside a hearty soup — they disappear fast either way.
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Learn more →Ingredients
8 servings
- 2 cups all-purpose flour, plus more for dusting
- 1 tbsp baking powder
- ½ tsp baking soda
- 1 tsp kosher salt
- 1 tsp granulated sugar
- ½ cup (1 stick) unsalted butter, very cold
- ¾ cup buttermilk, very cold, plus 2 tbsp for brushing
- 2 tbsp buttermilk, for brushing
Instructions
- 1
Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
- 2
Whisk together the flour, baking powder, baking soda, salt, and sugar in a large mixing bowl until evenly combined.
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