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!

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.

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.

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.

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.

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.

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 ?

I have other biscuit recipes! 

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

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.

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.