Mustard Free Classic Buttermilk Biscuits

Tall, flaky, and golden-edged, these buttermilk biscuits are the kind of thing that disappears from the table before it even has a chance to cool. The dough comes together with just a handful of pantry staples — flour, baking powder, baking soda, salt, sugar, cold butter, and buttermilk — so there's genuinely nothing hiding in here that could cause a problem for anyone avoiding mustard. That matters more than you'd think, since mustard flour and mustard seed show up as sneaky fillers or flavor boosters in plenty of packaged biscuit mixes and refrigerated dough. Making them from scratch puts you fully in control. The real secret to the layers is keeping the butter ice-cold and folding the dough like a letter three times — that simple technique creates all those pull-apart, buttery sheets without any fuss. A quick chill before baking locks everything in place, and a brush of buttermilk on top gives you that deep, glossy golden crust. Serve them with jam, gravy, or just a generous smear of butter straight from the oven.

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