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
I don’t see what size to make the rectangle?
@Lorrie,
I pat the dough to one inch thickness. I use square cutters which prevents too much left over dough to reshape. Those biscuits will not be as pretty as the first cuts and may be tougher.
I’m going to try this recipe. I love trying new biscuit recipes. One time I made an angel biscuit it was like heaven. I’ve made a lot of biscuits I hope I can do as well as you have done. And your friends Jam I would love a strawberry jam recipe if she has any. Thanks for sharing your great looking biscuits
Do you think these would freeze well? I have a dry cabin and I usually bring Grands (gross, I know). I hate using store bought biscuits but with no running water for the winter I take shortcuts where I can. I would love to wow our guests with these but need a way to make them at home, then bring them to the cabin and bake them the next morning.
I have never made biscuits before today. Oh my gosh these are amazing! I was a little lazy and put my cold butter and dry ingredients in the food processor to get the right consistency then added to a bowl. It was a true labor of love and my hubby loved it. Topped them with some sausage gravy.
I have to be gluten free. Do you think I could use a good quality GF flour and with the many folds achieve a height similar to yours? I have tried numerous GF biscuit recipes that taste very good, but I still haven’t found one that rises this high. Hopefully the folding process will help in making them special.
@Terrie, Have you ever tried using Kamut flour? It is not a gluten free flour, but it has the LOWEST gluten content of any of the flours out there. It is worth trying! There is absolutely ZERO grit in it as well.
Made these this morning, half recipe. Hubby loved them. He wanted a biscuit that didn’t crumble, and these didn’t! I used butter straight from the freezer and chopped it up with a chef’s knife. Great hints in the recipe to know when to proceed. Yield was spot on, too. Thank you!
@Cathy,
I use a box grater for my frozen butter. I aleays have butter in the freezer. It
Grating it is the easiest for me. Use the paper on the butter so you dont grate your fingers. At the end the butter is just soft enough to cut the rest with a small pairing knife. Wa la...butter done.
Graet tips, Janice!
Do you not roll them before cutting?
Nope. The process is detailed in the post as well as the printable recipe.
I tried 2 million biscuit recipes until I tried yours. I’ve made these several times now and they ALWAYS are the most perfect, fluffy, tall biscuits I’ve ever had. I do everything up to the final kneading and folding in my food processor. I like them to touch to I put them closer together in the pan, only two of us so I only make half a batch. My convection oven adjusts the temperature to 400. Today I noticed them browning at 13 minutes so I put a piece of foil on top of the pan and let them finish cooking. Perfection! I cannot thank you enough for this recipe. To the person whose biscuits were dense I would guess the flour was incorrectly measured.
Thank you so much, Annette! I am so so glad this recipe has worked well for you, and thank you for all the tips!
can I cut these into squares instead of using a round biscuit cutter. Would that work to keep the layers like yours. Thanks
you sure can!
Can you make these biscuits with cold crisco?
No idea. I have only ever used butter.
Why the question about White Lily flour ? There is no mention of a particular brand of flour in the ingredients . Is there a specific brand used ?
These are scones. Famous in devon and cornwall
These are biscuits. Famous in my kitchen.
@Rosemary nye Nye, no, you don’t knead scone batter. A close cousin though 🙂
I've seen this coming across my Pinterest page from time to time....and it makes me want to pin it to my biscuit board - which I think I've done 10000 times ??
They are just the most epic looking biscuits I think I've seen...drool...
This recipe is just like a freezer biscuit recipe I have except for all the folding. I made them last night for dinner, following your folding instructions and was amazed at the texture. It was like biting into a piece of heaven. Next time I make freezer biscuits I will follow your directions. One tip I have is that since I always double my biscuit recipe for the freezer I shred my butter in my food processor. Combines with ingredients nicely.
Great tip!
I’ve been through a LOT of biscuit recipes in my life. This is going into my box next to my grandmothers Sailor Biscuits. Thank you for sharing this. I accidentally only added half a cup of butter. They were fabulous. I can’t wait to put all the butter in. Also- whole milk with a little white vinegar to curdle makes the perfect buttermilk substitution.