Coconut Free Buttermilk Biscuits

Tall, flaky, golden-edged biscuits are one of those things that feel almost magical when they come out of the oven right — and this recipe nails every detail that makes them rise into those gorgeous, pull-apart layers. Grating frozen butter directly into the flour is the real secret here, coating each shred in flour so the fat stays cold and distributed, which is exactly what creates that tender, laminated crumb. The fold-and-pat technique builds structure without overworking the dough, so you get lift without toughness. Cold buttermilk keeps everything chilled and adds just enough tang to balance the richness of the butter. For anyone navigating recipes that sneak in coconut oil or coconut-based dairy alternatives, this one is refreshingly straightforward — just classic pantry staples, nothing unexpected. Cutting straight down without twisting and letting the biscuits touch on the pan encourages them to climb upward rather than spread out, giving you that bakery-style height. Serve them warm from the oven and they'll disappear before the pan even hits the table.

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 →