Seed Oil 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 layers come from a simple fold-and-pat technique that coaxes the cold butter into thin sheets throughout the dough — no special equipment required, just a grater and a little patience. Every ingredient here is straightforward and clean: flour, baking powder, baking soda, salt, sugar, real unsalted butter, and cold buttermilk. There are no seed oils, no vegetable shortening, no canola-based sprays — just honest butter doing exactly what butter was born to do. That matters more than it might seem, because so many store-bought biscuits and even some homemade recipes sneak in refined oils that you may be actively trying to avoid. Chilling the shaped biscuits before baking is the secret step that keeps the butter cold right up until it hits the oven, which is what creates that dramatic rise and those irresistible pull-apart layers. Serve them straight from the oven with a little extra butter or a drizzle of honey, and you'll understand why this style of biscuit has never needed an upgrade.

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 →