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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
Yield: 16 large biscuits

The Biggest, Fattest, Fluffiest All Butter 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: 244Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 32mgSodium: 302mgCarbohydrates: 29gFiber: 1gSugar: 2gProtein: 5g

Did you make this recipe?

I'd love to hear from you! Leave a comment or review, or share a photo on Instagram! Tag @sugardishme and use #sugardishme

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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Joan Nemeth

Tuesday 11th of August 2020

Thanks so much for your easy to follow recipe and description of how to get layers. I always wondered to to get them and was taught no to handles the dough too much, that they would be tough. This is so much like making croissants, so stands to reason the layers are created with the folding.

Heather Tullos

Tuesday 11th of August 2020

Thank you, Joan! I have yet to tackle croissants!

Marissa

Thursday 2nd of July 2020

Where do I find this jam?

Heather Tullos

Thursday 2nd of July 2020

Hi Marissa - looks like the one she has now is here: https://theseasonedcynic.com/store/give-a-jam

Krissy

Monday 11th of May 2020

MY MISSISSIPPI MAN LOVED THESE! I definitely grated my frozen butter into the flour mixture, I do believe that makes a huge difference. I also used a rolling pin just before cutting to make sure that my biscuits weren’t TOO uneven. I, like other reviewers mentioned, turned the oven down to 400 for 20 min. I brushed the tops with butter for that perfect golden look @ 16 min and left them in for about 4 minutes.

Heather Tullos

Monday 11th of May 2020

So glad you loved these! Thanks so much, Krissy!

Karla H Sullivan

Sunday 26th of April 2020

Heather, I've been making biscuits for 40 years and continually looking for the perfect one. Thanks to you I've found it. And the question about the sugar....not even noticeable. That's a southern thing about sugar in bread. These biscuits were amazing and just what I was looking for. Posted it on my pinterest to always have. Thanks so much.

Heather Tullos

Sunday 3rd of May 2020

Karla thank you so so much! That is a high compliment. I am so glad you enjoyed these! -H

Donna

Sunday 26th of April 2020

I lowered my temperature to 420 because of my convection oven. I rotated them at 10 but when I looked at them at approximately 16-17 minutes they were way to brown. They are great. But next time I think I will try 400 for the 20 minutes. Most biscuits cook at this temperature.