Tuesday, May 26, 2020

The Biggest, Fattest, Fluffiest All Butter Biscuits

The Biggest Fattest Fluffiest All Butter Biscuits are a testament to buttery, flaky biscuit layers that pull aside higher than any biscuits you would also just ever come out of a can! I’m going to present you the combo of foods plus method plus ideas and counsel that yield impressive biscuits each time!
I’ve talked about biscuits quite somewhat right right here simply due to the fact for years I COULD NOT MAKE THEM. My husband’s grandma is biscuit pro and I even have certainly written about my ineptitude in following her “little a this little a that” grandma directions additional than once.
But this time I even have truly achieved it. REALLY.
I have made the Biggest Fattest Fluffiest All Butter Biscuits there are. And I am going to train you how!
Going waaaay again to November 2012, I made these Honey Butter Glazed Whole Wheat Biscuits. They are earthy and so so good, but what I truly borrowed from that recipe is the technique.
 All Butter Biscuit Dough cut into circles; you would also just see the layers that can also just bake up into big fats fluffy biscuits!
What makes those the biggest, fattest, fluffiest all butter biscuits is the way you pat out the dough. Those flaky layers didn’t come from a can!
Once your foods are blended and you've got kneaded issues within the bowl to choose up any spare dry bits, you're going to turn the dough out onto a WELL FLOURED counter. Flour your arms and pat the dough out into an enormous ‘ol rectangle. THEN!
You are going to fold the brief facets of the rectangle in so they meet within the middle. Pat that dough again out right into a rectangle and repeat this SIX TIMES. Yes, six.
When you pat the dough out right into a rectangle the 7th time, you're competent to chop out your biscuits.
Biggest Fattest Fluffiest All Butter Biscuit on a Plate

Tips for Getting Flaky Biscuit Layers

  • First and foremost! You desire the foods to be COLD. The recipe specifies chilly butter as it absolutely makes a difference. After I cut the butter into the flour combination I will typically stick the bowl within the refrigerator for some additional relax time whereas the oven preheats and I train my well-floured work space.
  • Don’t upload all of the liquid at once. This recipe calls for 2 cups COLD buttermilk (regular milk may even do! DO NOT use so much not up to 2% fats content material though. That makes sad biscuits.). Start by including simply 1 1/2 cups. Combine and see the place you're at with texture. Then upload the final milk somewhat bit at a time. This can differ each time you make this recipe depending on the way you degree your flour, the humidity within the air, etc. So it’s important.
  • RE-FLOUR. Once you're operating via your pat-and-fold process, you would also just have to maintain your flour handy. Scatter somewhat bit additional beneath the dough as you're employed and re-flour your hands. It’ll make your biscuit life easier. Promise.
Big fats fluffy biscuits! You can do this.
The Biggest Fattest Fluffiest All Butter Biscuits cut up on a plate and unfold with blueberry lemon jam.

Cutting Biscuits!

I have this set of biscuit cutters . That provides me a entire vary of other sizes and I use them for all sorts of other things. Cookies, biscuits, scones, pie crust – all sorts of stuff.
You don’t want a posh cutter though; you would also just flour a juice glass! I spent a LOT of years with zero kitchen instruments and am semi-professional at making it work with out additional anything.
Biggest Fattest Fluffiest All Butter Biscuit cut up and heaped with blueberry lemon jam makes for an impressive breakfast.
If you're wondering about this dreamy jam … it’s from my friend Madeleine Dee at Fond Originals. She makes all of those goodies that you can acquire via her Etsy Store, but when you happen to are within the Louisville edge she in truth has a restaurant. I am demise to go.
This is BLUEBERRY LEMON JAM and I am in love with it. I am certain it's going to make one other appearance right right here soon.
The Biggest Fattest Fluffiest All Butter Biscuits
So now you're going to print the recipe for the biggest, fattest, fluffiest all butter biscuits. AND THEN I truly desire you’ll tag me on Instagram or discover me on Facebook and inform me about your biscuit successes. That’s quite quite somewhat my favourite factor ever.
OH! One additional thing. These biscuits are so big fats fluffy that typically they're lobbed over sideways after they bake. I form of love the do-it-yourself allure that lends and I am going to chop up the biscuit so as to feature jam or bacon anyway, so it’s nice for me. Perfectionists beware 😁
The Biggest fattest Fluffiest All Butter Biscuits are everything you ever needed in a do-it-yourself biscuit recipe. Flaky comfortable layers, butter, and perfectly browned tops. The peak on those infants is ridiculous.
4.4 Stars (157 Reviews)


  • 4 ½ cups all objective flour, plus additional 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


  1. Preheat the oven to 425°F. Set out an un-greased baking sheet. Lining with parchment paper is optional.
  2. In an enormous bowl whisk collectively the flour, baking powder, baking soda, sugar, and salt.
  3. Cut within the COLD butter utilizing a pastry cutter OR a fork OR your hands. Method used is your preference! You’ll recognise it’s nice when coarse crumbs have shaped and in the event you happen to seize up a fistful it sticks collectively quite well.
  4. Gently fold within the buttermilk with a rubber spatula or wood spoon.
  5. Generously flour a blank work floor and maintain your flour local to filth your arms and the dough regularly.
  6. Knead the dough somewhat within the bowl — it's going to be VERY rainy and sticky!! Just do your greatest and make certain to contain any dry bits from the backside of the bowl.
  7. Turn the dough out onto your keen surface, flour your hands, and knead it simply a couple of times. It gets simpler to work with.
  8. Pat it out into an rectangular oval form that’s about an inch thick. Fold the brief facets towards the middle. This is what provides your completed biscuits their “layered” texture. Smack the folded dough down and press it again out into the oval shape. Repeat this job a complete of 7 times, but at the 7th time, skip the folding and get competent to chop out your biscuits.
  9. Cut your biscuits out into 2 - 2.5" circles. If your measurement varies the bake time would possibly change.
  10. Space the biscuits an inch or NULL aside in your keen baking sheet.
  11. Bake for 20 minutes.
  12. Optional: brush the tops with melted butter once the biscuits come out of the oven.
Nutrition Information:
The Biggest, Fattest, Fluffiest All Butter Biscuits
4/ 5