Biscuits that are sky-high, golden brown, buttery on the outside, and pillow-soft on the inside. That’s what this recipe delivers—and more. These all-butter biscuits are unapologetically rich, fluffy, and massive in size. Whether you serve them for breakfast, brunch, or alongside dinner, they’ll become an instant favorite. This is the kind of biscuit you dream about, the kind you pull apart with your hands just to watch the steam rise and the layers unfold.
This recipe uses only simple ingredients, but every step matters. From using super cold butter to the way you fold the dough, everything is designed to maximize height and fluffiness. No tricks, no shortcuts—just old-fashioned biscuit-making with some key techniques to elevate them to “biggest and fluffiest” status.
Ingredients
4 ½ cups all-purpose flour, plus extra for dusting
1 tablespoon plus 1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons granulated sugar
1 teaspoon salt
1 cup COLD unsalted butter (cut into small cubes)
2 cups cold buttermilk
Why All-Butter?
Traditional Southern biscuits often use shortening or lard, but this recipe opts for an all-butter version for flavor and texture. Butter adds richness, and when kept cold, it creates steam as the biscuits bake. This steam lifts the dough, forming fluffy layers. That’s why keeping the butter and buttermilk as cold as possible is essential.
Preparing the Dough
Start by whisking together the flour, baking powder, baking soda, sugar, and salt in a large bowl. Make sure everything is well combined to avoid uneven rising later.
Next, cut the cold butter into small cubes, about the size of a pea. You can use a pastry cutter, fork, or even your fingers to work the butter into the flour mixture. You want the mixture to resemble coarse crumbs with visible chunks of butter throughout—those chunks will turn into pockets of steam, giving you that fluffy texture and airy lift.
At this point, it’s critical not to overwork the dough. Overmixing can make the biscuits dense and tough instead of light and fluffy.
Adding the Buttermilk
Pour the cold buttermilk into the flour-butter mixture and gently fold everything together with a spatula or wooden spoon. Do not knead. You just want the dough to come together into a shaggy, sticky mass. It’s perfectly fine if you still see some dry patches or bits of flour. As long as it holds together when gently pressed, you’re ready for the next step.
The Fold Technique
This is where the magic happens. Turn the dough out onto a floured surface and gently pat it into a rectangle about 1 to 1½ inches thick. Now fold it like a letter: bring one third of the dough over the center, then fold the other third over that. Turn the dough 90 degrees, gently press it back out into a rectangle, and repeat the fold. Do this folding process 3 to 4 times.
Each fold creates layers. The more layers, the flakier and taller your biscuits will be. But don’t overdo it—too much folding can start to melt the butter and toughen the dough.
Shaping and Cutting
After the final fold, pat the dough into a 1¼ to 1½ inch thick rectangle. Use a sharp biscuit cutter or a round cookie cutter (2½ to 3 inches wide) to cut out the biscuits. Press straight down without twisting the cutter—twisting seals the edges and can prevent proper rising.
Place the cut biscuits on a parchment-lined baking sheet. For ultra-tall biscuits with soft sides, place them close together so they support each other as they rise. If you prefer a crispier edge, leave space between them.
Gather the dough scraps gently, reshape, and cut more biscuits. Try not to handle the dough too much on the second roll-out.
Chilling Before Baking
For best results, place the tray of cut biscuits into the fridge or freezer for 10 to 15 minutes before baking. This helps firm up the butter again and slows the spread during baking, resulting in higher, puffier biscuits.
Baking Time
Preheat your oven to 450°F (230°C). Bake the biscuits for 15 to 18 minutes, or until they are golden brown on top and have doubled in height. The tops should look crisp and caramelized, and the sides should be full of visible layers.
You can brush the tops with melted butter right out of the oven if you want extra richness and a glossy finish.
Serving Suggestions
These biscuits are big enough to hold their own, even without toppings. But of course, you can serve them with honey, jam, or clotted cream for breakfast. Slice one in half and use it as a sandwich base for fried chicken, bacon and eggs, or sausage and gravy. They’re also perfect alongside stews, soups, or roast dinners.
Because they’re so large and buttery, they stay tender and moist even after they’ve cooled. You can reheat them in the oven at 300°F (150°C) for about 8 to 10 minutes, and they’ll taste freshly baked again.
Storing and Freezing
Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, wrap them tightly and freeze for up to 2 months. Reheat frozen biscuits directly in the oven without thawing.
If you want to freeze unbaked biscuits, shape and cut them, then freeze on a tray. Once solid, transfer them to a freezer bag. Bake straight from frozen, adding 3 to 5 extra minutes to the bake time.
Tips for Success
- Always use cold butter and cold buttermilk. Chill your mixing bowl if your kitchen is warm.
- Don’t overmix. Keep everything gentle and minimal once you add liquid.
- Use the folding technique to build layers.
- Cut straight down with a sharp cutter—no twisting.
- Chill the dough before baking for maximum rise.
- Bake at high heat for golden color and steam lift.
Final Thoughts
These all-butter biscuits are not your average side dish. They’re towering, flaky, rich, and incredibly satisfying. Once you master the fold and keep everything cold, you’ll consistently turn out big, fat, fluffy biscuits worthy of any breakfast table or holiday meal. Whether enjoyed fresh out of the oven or reheated the next day, their soft, buttery layers make them unforgettable.
There’s something truly comforting about pulling apart a warm, golden biscuit that’s taller than your coffee cup. It’s rustic, homey, and indulgent in all the right ways. Make a batch of these, and don’t be surprised if they disappear in minutes.