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The Biggest, Fattest, Fluffiest All Butter Biscuits

The Biggest Fattest Fluffiest All Butter Biscuits are a testament to buttery, flaky biscuit layers that pull apart better than any biscuits you will ever pop out of a can! I’m going to show you the combo of ingredients plus technique plus tips and tricks that yield amazing biscuits every time!

The Biggest Fattest Fluffiest All Butter Biscuits all piled up in a bowl ready for breakfast

I’ve talked about biscuits a lot here because for years I COULD NOT MAKE THEM. My husband’s grandma is biscuit pro and I have definitely written about my ineptitude in following her “little a this little a that” grandma directions more than once.

But this time I have really done it. REALLY.

I have made the Biggest Fattest Fluffiest All Butter Biscuits there are. And I am going to teach you how!

Going waaaay back to November 2012, I made these Honey Butter Glazed Whole Wheat Biscuits. They are earthy and so so good, but what I really borrowed from that recipe is the technique.

 All Butter Biscuit Dough cut into circles; you can see the layers that will bake up into big fat fluffy biscuits!

What makes these the biggest, fattest, fluffiest all butter biscuits is how you pat out the dough. Those flaky layers didn’t come from a can!

Once your ingredients are combined and you have kneaded things in the bowl to pick up any spare dry bits, you are going to turn the dough out onto a WELL FLOURED counter. Flour your hands and pat the dough out into a big ‘ol rectangle. THEN!

You are going to fold the short sides of the rectangle in so they meet in the middle. Pat that dough back out into a rectangle and repeat this SIX TIMES. Yes, six.

When you pat the dough out into a rectangle the 7th time, you are ready to cut out your biscuits.

Biggest Fattest Fluffiest All Butter Biscuit on a Plate

Tips for Getting Flaky Biscuit Layers

  • First and foremost! You need the ingredients to be COLD. The recipe specifies cold butter because it totally makes a difference. After I cut the butter into the flour mixture I will often stick the bowl in the refrigerator for some extra chill time while the oven preheats and I prepare my well-floured work space.
  • Don’t add all the liquid at once. This recipe calls for 2 cups COLD buttermilk (regular milk will also do! DO NOT use less than 2% fat content though. That makes sad biscuits.). Start by adding just 1 1/2 cups. Combine and see where you are at with texture. Then add the remaining milk a little at a time. This can vary every time you make this recipe depending on how you measure your flour, the humidity in the air, etc. So it’s important.
  • RE-FLOUR. Once you are working through your pat-and-fold process, you will need to keep your flour handy. Scatter a little more under the dough as you work and re-flour your hands. It’ll make your biscuit life easier. Promise.

Big fat fluffy biscuits! You can do this.

The Biggest Fattest Fluffiest All Butter Biscuits split on a plate and spread with blueberry lemon jam.

Cutting Biscuits!

I have this set of biscuit cutters . That gives me a whole range of different sizes and I use them for all kinds of different things. Cookies, biscuits, scones, pie crust – all kinds of stuff.

You don’t need a fancy cutter though; you can flour a juice glass! I spent a LOT of years with zero kitchen tools and am semi-professional at making it work with no extra anything.

Biggest Fattest Fluffiest All Butter Biscuit split and heaped with blueberry lemon jam makes for an amazing breakfast.

If you are wondering about this dreamy jam … it’s from my friend Madeleine Dee at Fond Originals. She makes all of these goodies that you can purchase via her Etsy Store, but if you are in the Louisville area she actually has a restaurant. I am dying to go.

This is BLUEBERRY LEMON JAM and I am in love with it. I am sure it will make another appearance here soon.

The Biggest Fattest Fluffiest All Butter Biscuits

So now you are going to print the recipe for the biggest, fattest, fluffiest all butter biscuits. AND THEN I really hope you’ll tag me on Instagram or find me on Facebook and tell me about your biscuit successes. That’s pretty much my favorite thing ever.

OH! One more thing. These biscuits are so big fat fluffy that sometimes they are lobbed over sideways when they bake. I kind of love the homemade charm that lends and I am going to split the biscuit to add jam or bacon anyway, so it’s good for me. Perfectionists beware 😁

The Biggest, Fattest, Fluffiest All Butter Biscuits

The Biggest, Fattest, Fluffiest All Butter Biscuits

Yield: 16 large biscuits
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

The Biggest fattest Fluffiest All Butter Biscuits are everything you ever wanted in a homemade biscuit recipe. Flaky tender layers, butter, and perfectly browned tops. The height on these babies is ridiculous.

Ingredients

  • 4 ½ cups all purpose flour, plus more for dusting the surface
  • 1 tablespoon + 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons granulated sugar
  • 1 teaspoons salt
  • 1 cup COLD unsalted butter
  • 2 cups buttermilk

Instructions

  1. Preheat the oven to 425°F. Set out an un-greased baking sheet. Lining with parchment paper is optional.
  2. In a large bowl whisk together the flour, baking powder, baking soda, sugar, and salt.
  3. Cut in the COLD butter using a pastry cutter OR a fork OR your hands. Method used is your preference! You’ll know it’s good when coarse crumbs have formed and if you grab up a fistful it sticks together pretty well.
  4. Gently fold in the buttermilk with a rubber spatula or wooden spoon.
  5. Generously flour a clean work surface and keep your flour nearby to dust your hands and the dough regularly.
  6. Knead the dough a bit in the bowl — it will be VERY wet and sticky!! Just do your best and make sure to incorporate any dry bits from the bottom of the bowl.
  7. Turn the dough out onto your prepared surface, flour your hands, and knead it a few times. It will get easier to work with.
  8. Pat it out into an oblong oval shape that’s about an inch thick. Fold the short sides toward the middle. This is what gives your finished biscuits their “layered” texture. Smack the folded dough down and press it back out into the oval shape. Repeat this process a total of 7 times, but on the 7th time, skip the folding and get ready to cut out your biscuits.
  9. Cut your biscuits out into 2 - 2.5" circles. If your size varies the bake time may change.
  10. Space the biscuits an inch or two apart on your prepared baking sheet.
  11. Bake for 20 minutes.
  12. Optional: brush the tops with melted butter as soon as the biscuits come out of the oven.
Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving:Calories: 244 Total Fat: 12g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 32mg Sodium: 302mg Carbohydrates: 29g Fiber: 1g Sugar: 2g Protein: 5g

I have other biscuit recipes! 

Apple Biscuits with Honey Butter Glaze

These Apple Biscuits with Honey Butter Glaze are my favorite way to use up bruised apples.

Skinny Biscuit Recipe with Greek Yogurt

Greek Yogurt Cheddar Biscuits are lower in calorie and are ALSO big and fat and fluffy. If you want to try something that’s not all butter I HIGHLY recommend these.

Pulled Pork Breakfast Biscuits

And if you needs something that’s just incredibly decadent these Pulled Pork Breakfast Biscuits are your best bet. They were inspired by a giant thing my husband ordered in a restaurant and are so southern and delicious and WORTH IT.

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Claud Yeiser

Monday 1st of July 2019

Do you measure your flour by weight, or volume? I try for consistency, so being by weight would work best. I use King Arthur AP flour and it weights 4.25 oz per "cup".

Reason I ask is that there is 2 general methods of measuring flour: 1 is to fill your 1 cup measuring device and tap it to ensure no air bubbles, then use a knife to level off the amount. The other one I'm aware of is what I use and that is by weight (1 cup is approx 4.25 oz) and that has given me the most consistent measurements.

Jim

Sunday 16th of June 2019

I had these biscuits tonight at a dinner party and I was blown away by the flakiness, the flavor, and TOWERING size. I get raves about my biscuits but they don't come close to your recipe, which I will be using from this day forward. Thank you!

Heather Tullos

Tuesday 18th of June 2019

Thank you so much, Jim! I am so glad you loved these!

Courtney

Saturday 4th of May 2019

This recipe turns out every time!!!!! Thanks for this recipe and more importantly the technique. I have always heard my whole life barely touch the biscuit dough, just pat it out then cut out the biscuits. Those instructions got horrible hockey puck biscuits EVERY time. I felt like making a great biscuit was never going to happen for me. Until this recipe came along. These are the prettiest TALLEST biscuits I have ever seen. Mind Blown!

Leslie

Sunday 31st of March 2019

I tried the recipe & mine did not rise. I’m sure it was something I did. Perhaps too much flour? Any suggestions? :)

Monica

Sunday 10th of March 2019

Would be nice if there was something about how thick the dough should be flattened before cutting the biscuits. I took a guess and it was not right. My biscuits are flaky but not nearly as tall, and thankfully I thought to check them around the 15 minute mark because they were already over done, by 20 they would have been burning.

Heather Tullos

Sunday 10th of March 2019

Hey Monica -- it DOES specify: "Pat it out into an oblong oval shape that’s about an inch thick. Fold the short sides toward the middle. This is what gives your finished biscuits their “layered” texture. Smack the folded dough down and press it back out into the oval shape. Repeat this process a total of 7 times, but on the 7th time, skip the folding and get ready to cut out your biscuits." I've never had this recipe fail me, and it's never gotten a bad review! It's been REALLY thoroughly tested.