Citric Acid Free Classic 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. For anyone navigating a citric acid sensitivity, baked goods can be a minefield — many store-bought biscuits and baking mixes sneak in citric acid as a preservative or leavening aid. This recipe keeps things beautifully clean, relying on baking powder, baking soda, and cold buttermilk to do all the lifting without any hidden additives. The technique here is what sets these apart: grating frozen butter directly into the flour and folding the dough in thirds creates those irresistible pull-apart layers that make a great biscuit great. Chilling the cut biscuits before baking is a small step that pays off in a serious rise and a deeply golden top. Serve them straight from the sheet pan with butter, honey, or alongside a hearty breakfast — they disappear fast.
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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.
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