Nothing beats the aroma of freshly baked biscuits wafting through your kitchen on a lazy weekend morning. These square-shaped beauties are a delightful twist on traditional round biscuits, offering the perfect combination of buttery richness and cloud-like texture.
By cutting these biscuits into squares instead of rounds, we eliminate the need for re-rolling scraps, which can lead to tough, overworked dough. The result? Perfectly tender, flaky layers every single time.
Why You’ll Love This
- No biscuit cutter needed – just a sharp knife and a baking sheet
- Minimal handling ensures maximum flakiness
- Ready in under 45 minutes from start to finish
- Perfect for breakfast sandwiches due to their uniform shape
- Freezer-friendly for make-ahead convenience
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon sugar
- 1 teaspoon salt
- ¾ cup 1½ sticks cold unsalted butter, cubed
- 1¼ cups cold buttermilk plus extra for brushing
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, sugar, and salt.
- Cut in butter using a pastry cutter until the mixture resembles coarse crumbs with small butter pieces visible.
- Pour in buttermilk and stir gently until just combined.
- Turn dough out onto a floured surface and gently knead 4–5 times to bring it together.
- Pat into a rectangle, fold in half, rotate, and repeat once to create layers.
- Roll to 1-inch thickness and cut into 9 even squares using a sharp knife.
- Arrange biscuits on prepared pan, brush tops with buttermilk.
- Bake 15–18 minutes, or until golden brown.
- Brush hot biscuits with melted butter before serving.
Tips & Variations
- Keep ingredients cold until ready to use for maximum flakiness
- No buttermilk? Use regular milk mixed with 1 tablespoon lemon juice
- Add 1/2 cup shredded cheddar cheese for savory variation
- Brush with honey butter instead of plain butter for extra sweetness
- For higher rise, stack and fold dough twice before final shaping
Serving Suggestions
Serve these biscuits warm with your favorite jam, honey, or country gravy. They’re perfect alongside scrambled eggs and bacon for breakfast, or as an accompaniment to homestyle chicken dinner.
Split and toast leftover biscuits for an elevated breakfast sandwich base – they’re sturdy enough to hold eggs, cheese, and breakfast meats without falling apart.
Notes
- Store in airtight container at room temperature for up to 2 days
- Freeze unbaked cut biscuits for up to 3 months
- Biscuits are done when golden brown and sound hollow when tapped
FAQs
- Can I make these ahead of time? Yes! Cut unbaked biscuits can be frozen and baked straight from frozen, adding 3-4 minutes to bake time.
- Why aren’t my biscuits rising? Check that your baking powder is fresh and ensure you’re using cold ingredients.
- Can I use salted butter? Yes, just reduce the added salt to 1/2 teaspoon.
- Why square instead of round? Square biscuits eliminate dough waste and prevent tough biscuits from re-rolling scraps.
Servings4
Prep15 min
Cook18 min
Calories260 kcal
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon sugar
- 1 teaspoon salt
- ¾ cup 1½ sticks cold unsalted butter, cubed
- 1¼ cups cold buttermilk plus extra for brushing
Steps
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, sugar, and salt.
- Cut in butter using a pastry cutter until the mixture resembles coarse crumbs with small butter pieces visible.
- Pour in buttermilk and stir gently until just combined.
- Turn dough out onto a floured surface and gently knead 4–5 times to bring it together.
- Pat into a rectangle, fold in half, rotate, and repeat once to create layers.
- Roll to 1-inch thickness and cut into 9 even squares using a sharp knife.
- Arrange biscuits on prepared pan, brush tops with buttermilk.
- Bake 15–18 minutes, or until golden brown.
- Brush hot biscuits with melted butter before serving.
Nutrition (per serving)
- Calories: 260 kcal
Notes
- Store in airtight container at room temperature for up to 2 days
- Freeze unbaked cut biscuits for up to 3 months
- Biscuits are done when golden brown and sound hollow when tapped
