Black Pepper Free Classic Buttermilk Biscuits

Tall, flaky, golden-edged biscuits are one of those baking achievements that feel almost magical — and this version delivers every time. The secret is cold butter grated straight into the flour and a quick fold-and-pat technique that builds those irresistible pull-apart layers without overworking the dough. For anyone avoiding black pepper, biscuits are actually a surprisingly tricky category, since many recipes and store-bought versions sneak it into the mix or serve them alongside heavily seasoned gravies. Here, the flavor comes entirely from kosher salt, a touch of sugar, and tangy buttermilk, so every bite is clean and satisfying with nothing to worry about. A quick chill before baking keeps the butter cold and ensures maximum rise in that hot oven. Brush the tops with a little extra buttermilk before they go in and you get that deep, glossy golden crust that makes these look like they came straight from a Southern bakery counter.

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 →