Pescatarian 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 exactly that. The trick is frozen butter grated straight into the flour, which creates those irresistible shaggy crumbs that bake up into distinct, pull-apart layers. Cold buttermilk brings a gentle tang and keeps everything tender, while a quick fold-and-pat technique builds structure without overworking the dough. Chilling the cut biscuits before they go into a screaming-hot 450°F oven is the kind of small step that makes a genuinely big difference in the rise. These are naturally meat-free and built entirely from pantry and dairy staples, so there's nothing to swap or second-guess. Serve them straight from the pan with butter and honey, or split them open alongside eggs and jam for a breakfast that feels like a real occasion.

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 →