Ginger Free Classic Buttermilk Biscuits

Tall, flaky, and golden-edged, these buttermilk biscuits are the kind of thing that disappears from the table before it even has a chance to cool. The dough comes together with just a handful of pantry staples — flour, baking powder, baking soda, salt, sugar, cold butter, and buttermilk — so there's nothing unexpected hiding in the ingredient list. For anyone navigating a sensitivity to ginger, baked goods can be a minefield of spice blends and "warming" additions, but this recipe is refreshingly straightforward and completely free of that concern. The real secret is keeping the butter and buttermilk ice cold and working the dough as little as possible, which is what gives each biscuit those irresistible pull-apart layers. A quick fold-and-pat technique repeated a few times builds structure without overworking the gluten, and chilling the cut biscuits before baking ensures the butter stays solid just long enough to create serious lift in the oven. Brushing the tops with a little extra buttermilk right before baking gives them that deep, burnished color that makes them look like they came from a proper Southern kitchen. Serve them straight from the pan with butter, honey, or alongside a bowl of soup — honestly, they don't need much else.

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 →