Macadamia Free Classic Buttermilk Biscuits

Tall, flaky, and golden-edged, these buttermilk biscuits are the kind of thing that makes people hover near the oven waiting for the timer to go off. The dough comes together with just a handful of pantry staples — flour, cold butter, buttermilk, and a few leavening agents — so there's no mystery about what's going into your batch. The trick to those dramatic, pull-apart layers is a simple fold-and-pat technique repeated a few times before the biscuits ever hit the oven, and chilling them right before baking keeps the butter cold so it steams up beautifully in the heat. No nuts, no nut-based oils, no cross-contact concerns — just clean, straightforward ingredients you can feel confident about. Whether you're splitting them for a breakfast sandwich, drowning them in gravy, or eating one plain and warm straight off the pan, these deliver every single time.

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