Mushroom Free Classic Buttermilk Biscuits
Tall, golden, and shatteringly flaky, these buttermilk biscuits are the kind of thing that disappears from the table before it even has a chance to cool. The secret is keeping everything cold — grating frozen butter directly into the flour and chilling the cut biscuits before they hit the oven — so every layer puffs up dramatically in the heat. A quick fold-and-pat sequence repeated a few times builds those gorgeous, pull-apart layers without overworking the dough. The ingredient list is refreshingly short: flour, leavening, salt, sugar, butter, and buttermilk, nothing more. For anyone navigating a sensitivity to fungi, biscuits from a bakery or a restaurant can be a quiet gamble thanks to shared prep surfaces and mystery additives, but this recipe keeps things completely clean and straightforward. Serve them alongside eggs and jam at breakfast, split them open for a sandwich, or just eat one warm with a little extra butter — honestly, that last option is hard to beat.
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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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