Paraben Free Classic Buttermilk Biscuits

Tall, flaky, and golden-brown on top — these buttermilk biscuits are the kind of thing that disappears from the table before it even has a chance to cool. The secret is in keeping the butter and buttermilk ice cold, then working the dough as little as possible so every layer stays distinct and tender. That fold-and-pat technique is what separates a truly impressive biscuit from a dense, forgettable one, and it's easier to pull off than it sounds. Every ingredient here is a straightforward pantry staple — flour, butter, buttermilk, a few leaveners — so you're not hunting down anything processed or unfamiliar. For anyone navigating preservative sensitivities, baking from scratch like this is the most reliable way to know exactly what's going into your food, with no hidden additives to second-guess. Serve them straight from the oven alongside eggs and honey, or split one open and pile on whatever you like — either way, they're hard to beat.

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