Celery Free Buttermilk Biscuits

Tall, flaky, and golden-edged, these buttermilk biscuits are the kind of thing that disappears from the pan before it even has a chance to cool. The dough comes together from pantry staples — flour, butter, buttermilk, and a few leavening agents — with zero celery or celery-derived ingredients anywhere in sight, making them a completely worry-free bake. The real magic is in the technique: grating frozen butter directly into the flour creates those irresistible shaggy crumbs, and a series of letter folds builds the distinct, pull-apart layers you want in a proper biscuit. A quick chill before baking keeps the butter cold so it steams in the oven and lifts every layer sky-high. Cutting straight down without twisting the cutter is a small step that makes a big difference in how dramatically they rise. Brush the tops with a little extra buttermilk and bake until deeply golden — these are the biscuits you'll want alongside gravy, eggs, or honestly just a generous smear of salted butter.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →