Capsaicin Free Buttermilk Biscuits
Flaky, golden, and stacked with visible layers, these buttermilk biscuits are the kind of comfort food that makes people hover near the oven. The secret is in the technique — grating frozen butter directly into the flour creates those irresistible pea-sized pockets that puff and separate into tender layers as they bake. A quick fold-and-pat sequence builds structure without overworking the dough, so every biscuit comes out light and airy rather than dense or tough. For anyone avoiding capsaicin, this recipe is a natural fit — there's not a trace of pepper, chile, or spice in sight, just clean, simple pantry staples that let the buttery flavor shine. Cold buttermilk brings a gentle tang and keeps the dough relaxed, while that final brush on top gives each biscuit a gorgeous, deep golden crown. Serve them straight from the oven alongside eggs, honey, or a bowl of creamy soup, and they'll disappear faster than you can reach for seconds.
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Learn more →Ingredients
9 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
- 8 tbsp (1 stick) unsalted butter, frozen
- ¾ cup cold buttermilk, plus 2 tbsp for brushing
- 2 tbsp buttermilk, for brushing
Instructions
- 1
Preheat the oven to 450°F (230°C). Line a rimmed 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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