I first starting making square buttermilk biscuits the day after Thanksgiving. Making Hot Browns after Thanksgiving is a long standing tradition in our house. We generally use whatever bread is left over from the feast, which this year was supposed to be my favorite rolls, Fluffy Yeast Rolls. However, the yeast rolls were just too good to save and I ended up with no bread for the Hot Browns.
The girls wanted me to make biscuits using a method they had seen where the chef made them square instead of round. I don’t make biscuits that often, not because I can’t make them, but I don’t eat a lot of bread, and if I make biscuits, it’s hard not to eat an entire batch. The girls seemed a little surprised that these turned out perfect after watching the process.
How do you make square flaky biscuits
I used a standard buttermilk biscuit recipe but I tried the technique they had seen.
Step 1: Combine the dry ingredients in a food processor and add cold butter. Pulse until you still have a few lumps. Add cold buttermilk and process just until it starts to come together. Transfer to a floured surface.
The result is a PERFECT buttermilk biscuit. Light and fluffy with nice tall layers. By cutting them, the ideas is that you don’t have scraps that have to be re-rolled which causes the dough to warm up a bit and make flatter biscuits. I liked the technique and have used it several times since.
These biscuits are just too good to cover with turkey and béchamel in a Hot Brown. I would suggest just eating the biscuits with butter and using toast for your Hot Browns.
I’m making them again next weekend to go with Nana’s fried chicken!
More BREAD recipes
- Try some fancy looking but easy sour cream knots
- Yorkshire pudding is a great alternative
- Get out the skillet for some oven baked cornbread
- You can never go wrong with fluffy dinner rolls
If you make Square Buttermilk Biscuits, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! I would love to see your creation.
Square Buttermilk Biscuits
- 1 cup flour 5 ounces
- 1 cup cake flour 4 ounces
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon sugar
- ½ teaspoon salt
- 8 tablespoons butter cold, cut into pieces
- ¾ cup cold buttermilk
- Preheat oven to 450º.
- In a food processor, combine the flours, baking powder, soda, sugar and salt and pulse a few times to combine. Add butter cubes and process with 12 one second pulses, it should resemble coarse meal with a few slightly larger butter lumps.
- Pour the buttermilk in and process until the dough gathers into moist clumps, about 8 one second pulses.
- Transfer to a lightly floured surface and form into a rectangle (it will not be a smooth dougCut into three sections, stacking each section on top of each other. Gently roll into a 1 inch rectangle and cut into squares. Don’t re-roll.
- Place on ungreased baking sheet (can be covered and refrigerated at this point for up to 2 hours). Bake 10-12 minutes until tops are lightly browned.