Chicken Free Classic Buttermilk Biscuits
Few things in the kitchen feel as rewarding as pulling a tray of tall, golden biscuits out of the oven, and this classic buttermilk version delivers exactly that. The secret is keeping everything cold — grating the butter straight into the flour and chilling the cut biscuits before baking ensures those irresistible flaky layers actually form. A quick fold-and-pat technique repeated a few times does all the heavy lifting, building structure without overworking the dough. The result is a biscuit with a crisp, deep-golden top, tender crumb, and enough lift to make you genuinely proud of yourself. Naturally free from any poultry, the ingredient list here is refreshingly straightforward — just pantry staples and cold dairy doing exactly what they're supposed to do. These are equally at home alongside a bowl of soup, split and slathered with jam, or stacked with eggs for a weekend breakfast that feels a little indulgent.
About FigFig 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 →Ingredients
8 servings
- 2 cups all-purpose flour, plus more for dusting
- 1 tbsp baking powder
- ½ tsp baking soda
- 1 tsp kosher salt
- 1 tsp granulated sugar
- ½ cup (1 stick) unsalted butter, very cold
- ¾ cup buttermilk, very cold, plus 2 tbsp for brushing
- 2 tbsp buttermilk, for brushing
Instructions
- 1
Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
- 2
Whisk together the flour, baking powder, baking soda, salt, and sugar in a large mixing bowl until evenly combined.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!