Seeds Free Buttermilk Biscuits

Tall, flaky, golden-edged biscuits are one of those things that feel almost magical to pull from the oven, and this recipe delivers exactly that. The technique here is deliberate and smart — frozen butter gets grated directly into the flour so every layer is packed with tiny pockets of fat that steam and puff in a blazing-hot oven. The fold-and-pat method builds those gorgeous, pull-apart layers without overworking the dough, and chilling the cut biscuits before baking keeps the butter cold right up until it hits the heat. For anyone avoiding seeds, this recipe is a clean, straightforward win — every ingredient is exactly what it sounds like, with no poppy, sesame, or caraway hiding in the mix. Cold buttermilk brings a subtle tang and keeps the crumb tender, while a final brush on top gives that deep, burnished color. Cut them round or square, serve them with butter and honey, or split them open for a breakfast sandwich — either way, they disappear fast.

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 →