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 ex's (😬) little grandma was a 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.
How to laminate 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!
Laminating is a weird word for what is basically folding a whole bunch of times, but while you're learning to make the best big fluffy biscuits, you might as well pick up a few fancy cooking words.
The process of laminating
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 ½ 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 was made by a friend in Louisville. Beautiful biscuits deserve a beautiful jam or butter, so if you can buy things locally or have jam-friends, these are the perfect vehicle for it. You can also try this easy recipe for Strawberry Butter.
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 also 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 beautiful item on an Asheville restaurant menu (go to Biscuit Head!), and are so southern and delicious and WORTH IT.
The Biggest, Fattest, Fluffiest All Butter Biscuits
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
- Preheat the oven to 425°F. Set out an un-greased baking sheet. Lining with parchment paper is optional.
- In a large bowl whisk together the flour, baking powder, baking soda, sugar, and salt.
- 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.
- Gently fold in the buttermilk with a rubber spatula or wooden spoon.
- Generously flour a clean work surface and keep your flour nearby to dust your hands and the dough regularly.
- 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.
- Turn the dough out onto your prepared surface, flour your hands, and knead it a few times. It will get easier to work with.
- 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.
- Cut your biscuits out into 2 - 2.5" circles. If your size varies the bake time may change.
- Space the biscuits an inch or two apart on your prepared baking sheet.
- Bake for 20 minutes.
- Optional: brush the tops with melted butter as soon as the biscuits come out of the oven.
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 244Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 32mgSodium: 302mgCarbohydrates: 29gFiber: 1gSugar: 2gProtein: 5g
Where do I find this jam?
Hi Marissa - looks like the one she has now is here: https://theseasonedcynic.com/store/give-a-jam
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.
So glad you loved these! Thanks so much, Krissy!
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.
Karla thank you so so much! That is a high compliment. I am so glad you enjoyed these! -H
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.
Hi! What would happen if I omitted the sugar?
Thank you in advance!
Carrie
I've never tried it, but I'm not sure what the point would be?
Hi! I just made these biscuits this morning. Looks like I need to try them again. Everything went well, I respected everything, the dough was so nice. I put them in the oven at 425F (no convection or any other setting), at 15 minutes they looked done. I tried one and was 30% raw inside. I left them more but they started to get pretty brown(almost on the burnt side) so I lowered the temperature. I took them out to taste them. The taste was nice and they were
tall. Where did I do wrong? I'm thinking of trying a temperature of 400F next time. They looked so promising and I don't want to give them up ☺ Maybe my oven bakes different. Any advices? Thank you!
@Andreea, I too found that they looked done sooner. I lowered my temperature to 420 with my convection oven. I think next time I will do 400 and see if 20 minutes good. I took my out at 17minutes I think.
Going to make these today. Thinking to try to get 18-20 out of your recipe. The Coronavirus has caused a bit of a flour shortage- so adjusting a bit! Sure they will still be great!
Hey! Can I use heavy cream instead of buttermilk? Just asking because I literally just bought a carton and want to use it up!
You can use heavy cream but maybe not at a 1:1 ratio. I'd try half cream and half milk, just so you aren't weighing the biscuits down too much.
These biscuits were wonderful! Thank you so much for perfecting this recipe. Just as an aside, I use salted butter and loved my result.
I made these this morning and let me tell you they turned out great!! I admit I was sceptical because I was taught to barely mix your biscuit dough so they don’t come out tough. I followed this recipe and we loved them. If I can give anyone making biscuits a tip, it’s take the time to blend in your butter into the dry ingredients and your biscuits will turn out! Thank you for this recipe! Give it a try, you won’t regret it!
Thank you so much, Angie! This is still one of my very favorite biscuit recipes! Glad you loved them as well.
I've been making biscuits for years using a variety of recipes. Yours is THE BEST and has earned a permanent spot on my fridge. I omit the sugar and they are still fabulous.
Thank you so much Bernadette! I really appreciate it!
I am planning on making these along with a cranberry-walnut-cream cheese spread as an after thanksgiving breakfast basket for a hostess gift (with instructions to split em and add leftover turkey for breakfast sandwiched). The pictures and reviews are so fantastic, but after reading some comments regarding unhappy make ahead results, I am concerned. Do they have to be eaten same day?
I was going make them the night before, put them in a tightly sealed container and leave them out at room temperature to be eaten the next day. I see that one review said they put them in the fridge overnight with bad results. Do you thing putting in an airtight container on the counter overnight would work for my needs? Any thoughts/advice would be appreciated. They look so impressive I really wanted to blow the hostess away with my baking skills but don't wanna show up with hockey pucks! 🙂
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.
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!
Thank you so much, Jim! I am so glad you loved these!
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!