Capsaicin Free Classic Buttermilk Biscuits

Tall, golden, and shatteringly flaky, these buttermilk biscuits are the kind of thing that disappears from the table before it even has a chance to cool. The secret is keeping everything cold — grated frozen butter and ice-cold buttermilk create those distinct, pull-apart layers that make a truly great biscuit. A simple fold-and-pat technique repeated a few times builds the structure without overworking the dough, so you get lift and tenderness in every bite. For anyone avoiding capsaicin, biscuits can be a surprisingly tricky category — spiced-up mixes and seasoned blends at the store often sneak in cayenne or chili powder without much fanfare. This recipe keeps things beautifully straightforward: flour, butter, buttermilk, and a handful of pantry staples, nothing more. Serve them alongside gravy, slathered with honey butter, or split and stuffed with eggs for a breakfast that needs absolutely nothing else.

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