Citric Acid Free Buttermilk Biscuits

Flaky, buttery biscuits are one of those comfort foods that feel almost impossible to mess up — and this version delivers the kind of tall, layered results that make you want to bake a second batch before the first one cools. For anyone avoiding citric acid, store-bought biscuits and baking mixes can be a minefield, since citric acid often hides in leavening blends, preservatives, and even some buttermilk products. This recipe keeps things beautifully straightforward: flour, baking powder, baking soda, salt, sugar, frozen butter, and cold buttermilk — nothing more. The trick of grating frozen butter directly into the flour is what creates those irresistible pockets of steam and lift in the oven, giving you layers that practically pull apart on their own. A quick fold-and-pat sequence builds structure without overworking the dough, so every biscuit bakes up light and airy with a deep golden top. Chilling the cut biscuits before baking is a small step that makes a big difference, keeping the butter cold and the rise dramatic. Serve them straight from the pan with a little extra butter and you have something genuinely special.

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 →