Eggless Buttermilk Biscuits

Tall, flaky, golden-brown biscuits with pull-apart layers are one of those baking achievements that feel almost magical — and this version delivers exactly that without a single egg in sight. Eggs are often assumed to be essential for structure and lift in baked goods, but here the combination of baking powder, baking soda, and cold buttermilk does all that heavy lifting beautifully. The real secret is the frozen butter, grated directly into the flour so every shred stays distinct and cold, creating those irresistible steam pockets that push the layers apart in the oven. The fold-and-pat technique builds even more flakiness without overworking the dough, so you get biscuits that are tender inside and shatteringly crisp on the outside. Brushing the tops with buttermilk before baking gives them that deep, burnished color that makes them look like they came straight out of a Southern diner. Serve them split with butter and honey, piled next to a bowl of soup, or stacked into a breakfast sandwich — they hold up to just about anything you throw at them.

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 →