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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

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.

Janet

Monday 23rd of January 2023

These are fabulous and work in high altitude. I deleted my old pins so this one pops up on my board.

Susan

Monday 2nd of January 2023

First off, I RARELY comment or review something, even though I depend heavily on others reviews and comments, but I am going to do better! I must also confess that I doubted that these would rise like described, nothing personal, there are just too many average recipes out there that are described as “the best”, and truly are NOT. I am a foodie, my family are foodies and we have great food critics in our family. ANYWAYS, these BISCUITS—— well I was wrong and I am sorry for doubting. The insanity of how they rose is almost unimaginable! I only kneaded 4 or 5 times, I lost count, because I got tired, lol. Wellllll they rose like a mutha!!! Like POOF!!! They were delicious, approved by all, except one daughter. Her complaint was they didn’t have “much taste”. BUT here’s the deal with that—- I have cheated for about a year now using a mix that all you do is add buttermilk, which I mostly used 2% milk. We watch sodium very closely, but I dropped the ball on using that mix, which is LOADED with sodium because it already has some sort of butter (lard I’m sure) pieces in it and that is what is loaded with the sodium. I have always used Unsalted butter, so this was the difference. And so when I told her the difference, she obviously chose these biscuits because she always pairs with jelly or syrup anyways. She 100% agreed the sodium was not worth it. These are MY NEW biscuits and I will continue to always make this recipe. For convenience I froze some, haven’t cooked them yet, but I don’t see why they shouldn’t work, straight from freezer to oven, with varied temp and time. Making in bulk makes this recipe wayyyy worth it, especially when it comes to all the kneading, which is a MUST. Thank you, thank you, thank you for this recipe! And Happy New Year to all!

Laurie

Friday 23rd of December 2022

I made the butter biscuits yesterday for hubs. Best recipe EVER. I have tried many in my lifetime, but none have ever turned out so well as these. Hubs said best biscuit he has ever had (and he’s a southern boy! Ha!) Will def be making these again and again … thanks for that (I think lol)

Kala

Wednesday 21st of December 2022

These are my go-to biscuits. I cut them into squares with a big knife after the 7th fold and they are always amazing and big and perfect. I am serving these again for Christmas morning with various jams and honey for something sweet and then some black pepper gravy for savory.

Donna

Saturday 26th of November 2022

This is my favorite biscuit recipe. The biscuits get tall and you can peel off the flakes! Great flavor. If you dont want the biscuits to tip over make sure the dough is the same height all around. Also turn the biscuits upside down on the cookie sheet before baking.

Heather Tullos

Monday 28th of November 2022

Thanks so much, Donna! It's my favorite, too!