Lupin Free Classic Buttermilk Biscuits

Tall, flaky, and golden on top — these buttermilk biscuits are the kind of thing that disappears from the table before it even has a chance to cool down. The layers come from a simple fold-and-pat technique that coaxes the cold butter and buttermilk into doing all the heavy lifting, no special equipment required. Lupin flour has quietly made its way into a surprising number of baked goods and flour blends on store shelves, which can make grabbing a box of biscuit mix feel like a gamble. Here, the ingredient list is refreshingly short — just all-purpose flour, leavening, salt, sugar, cold butter, and buttermilk — so you know exactly what you're working with. Grating the butter straight into the dry ingredients is a small trick that makes a big difference, creating those irresistible pockets of steam that push the biscuits sky-high in a hot oven. Baking them with their sides just touching helps them rise up rather than spread out, and that final brush of buttermilk gives the tops a gorgeous deep-brown finish. Serve them straight from the oven with honey, jam, or a pat of butter, and they'll be gone before you can say second batch.

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