Seeds Free Classic Buttermilk Biscuits
Flaky, buttery, and golden on top — these classic biscuits are the kind of thing that disappears from the table before they've even had a chance to cool. Every element here is naturally free from seeds, so there's no need to scrutinize labels or swap out anything; the ingredient list is refreshingly straightforward. The real magic comes from grating frozen butter directly into the flour and folding the dough in thirds multiple times, which creates those dramatic, pull-apart layers without any fuss. Cold buttermilk keeps everything tender while the high oven heat gives you that deep golden crust that looks like it came from a Southern diner. Baking them with the sides just touching encourages the biscuits to rise tall and straight rather than spreading out flat. A quick brush of buttermilk before they go in seals the deal on that gorgeous color. Serve them with jam, gravy, or just a generous smear of butter — honestly, they need very little help.
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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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