Skip the biscuit cutter and go square. These buttermilk biscuits bake up tall, buttery, and flaky with zero scraps left behind. Perfect for sandwiches, gravy, or just butter and honey.
Square Buttermilk Biscuits (Tall, Flaky, and No Cutter Needed)
When I want a biscuit with some real height, tall, flaky, buttery layers that practically beg to be pulled apart, buttermilk biscuits are the way to go. But sometimes round just isn’t the vibe. That’s where square biscuits come in. No cutters, no scraps, just a knife or bench scraper and you’re in business.
The first time I made square biscuits was the day after Thanksgiving. We always do open faced turkey sandwiches with leftovers, but one year my holiday rolls mysteriously disappeared. Everyone went back for seconds (and thirds), so there weren’t leftovers for sandwiches. Traditional Southern biscuits work great for this dish but I thought square would be ideal. Honestly? They worked even better. Hot browns need plenty of surface area for that cheesy sauce, and a square biscuit holds even better than a dinner roll.
Since then, I’ve been hooked. They’re just as buttery and flaky as the round ones, but better for breakfast sandwiches or even a platter of ham biscuits for brunch and you won’t have an ugly biscuit made from scraps. Texas Roadhouse rolls and buttery swim biscuits are two more types of bread that are shaped into a square.
Why Square Biscuits Work So Well
- They’re perfect for sandwiches—stack on some ham, eggs, or fried chicken.
- Bigger surface area means more room for gravy (arguably the best part).
- No wasted scraps like you get from cutting rounds.
You can size them however you want. Big, small, somewhere in between.
A Few Essential Ingredients
You only need a handful of basics, but here are the big players:
- Buttermilk – that tangy richness keeps biscuits tall and tender.
- Butter – cold, straight from the fridge, for those flaky layers.
- Flour – good ol’ all-purpose works fine.
Check the recipe card for exact amounts and the full ingredient list.
How to Make Buttermilk Biscuits – Round or Square
Step 1: cold butter is essential
A food processor is my favorite way to make biscuits but you can also use a pastry cutter.
Step 2: don’t over mix
Step 3: stack and re-stack
This technique will give you tall and flaky buttermilk biscuits every time. Some folks like to fold the dough, but I prefer cutting it.
Step 4: cut the shape
Use a sharp knife or bench scraper and cut straight down just like you would with a biscuit cutter.
Place them right next to each other on a parchment paper lined baking sheet and cover with plastic wrap. Put them in the freezer for 10 minutes while your oven preheats, then brush the tops with some buttermilk and bake until golden brown.
If you prefer round biscuits, the method is the same, and you’ll still get tall flaky layers.
You’ll get perfectly square homemade buttermilk biscuits. Light and fluffy with nice tall layers.
Pro Tip: If you want to make these in advance, let the dough freeze completely then put them in a freezer bag or airtight container. Take out the amount you want to make and let them thaw and bake for hot fresh biscuits any day of the week.
Tips That Always Help
- Use a food processor if you want to make quick work of cutting butter into flour.
- Handle the dough as little as possible. Warm hands melt butter faster than you think.
- Store biscuits in an airtight container on the counter for a day or two, or freeze if you want to stretch them longer. Never refrigerate, they dry out too fast.
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Square Buttermilk Biscuits (Tall & Flaky)
Ingredients
- 2 cup flour
- 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
Instructions
- Preheat oven to 450º.
- In a food processor, combine the flour, baking powder, soda, sugar and salt and pulse a few times to combine. Add butter cubes and process with until it resembles coarse meal with small 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 dough) Cut into three sections, stacking each section on top of each other, roll out and repeat three times. Gently roll into a square that is 1 inch thick and cut into 12 squares.
- Place on parchment paper on a baking sheet, place in the freezer for 10 minutes. (or can be covered and refrigerated at this point for up to 2 hours). Brush with a little buttermilk. Bake 10-12 minutes until tops are lightly browned.
Barbara’s Tips + Notes
- If you don’t have buttermilk, you can make your own with lemon juice or vinegar.
- Use a sharp knife or bench scraper to cut the dough.
- You can freeze the dough for up to 3 months in an airtight container. Let thaw in the refrigerator before baking.
Nutrition
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Cheryl says
I am amazed that you use King Arthur Flour.. White Lily is considered supreme & the only flour in the south. I if I use KA bread flour, would measurements change?
Barbara Curry says
I grew up using White Lilly, it is a staple in the South. However, their flour is bleached so I started using King Arthur and I get the same results as I did with While Lilly.
John Joe Judge says
Hi,
I don’t have a food processor…how can I do this without one?
Thanks,
John
Barbara Curry says
You can use certainly make great biscuits without one. My second choice is a pastry blender, or if that won’t work use two forks to incorporate the buttter into the flour. Some like to squeeze the butter with their fingers into the flour, but I think forks work better.
Jessie Nickell says
My go to biscuit recipe!
Barbara Curry says
Thanks for taking the time to leave a rating, it means a lot. Is there anything better than a buttermilk biscuit?
Samantha says
If I freeze the biscuit dough several days ahead of time, how long should I thaw it before baking? And should I thaw it in the fridge or on the counter? Thanks!
Barbara Curry says
I would take it out of the freezer the night before and let it thaw in the fridge. It won’t take that long, so you could take it out a couple of hours ahead of time. You just want the dough to be cold but not frozen.
Deborah says
Thank you for this! I have always done terrible at making biscuits and these worked beautifully!
Barbara Curry says
That’s awesome!