Nutmeg Free Classic Buttermilk Biscuits

Tall, golden, and shatteringly flaky, these buttermilk biscuits are the kind of thing that disappears from the pan before it even has a chance to cool. The secret is cold — cold butter, cold buttermilk, and a quick chill before baking — which creates those dramatic, pull-apart layers that make a great biscuit so satisfying. The fold-and-pat technique does the heavy lifting here, building structure without overworking the dough, so every biscuit rises high and stays tender inside. Many classic biscuit and spiced bread recipes sneak in warm spices that can be hard to avoid if you're steering clear of certain seasonings, but this one keeps things beautifully simple: flour, butter, buttermilk, and a handful of pantry staples. Nothing hidden, nothing unnecessary. Serve them straight from the oven with butter and honey, pile them next to a bowl of soup, or split one open for a breakfast sandwich — they hold up to just about anything you throw at them.

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