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    Home » Recipes » Breads & Biscuits » Square Buttermilk Biscuit Recipe

    Square Buttermilk Biscuit Recipe

    Published: Jan 14, 2023 by Barbara Curry · This post may contain affiliate links.

    Jump to Recipe
    5 from 3 votes

    Disclaimer: This post may contain affiliate links.

    Square buttermilk biscuits are still tall and flaky with lots of layers. but you don’t need a biscuit cutter. Perfect for tea or making into sandwiches. No scraps are wasted when you make them square!

    A bowl of square biscuits next to cups of coffee.

    This recipe for Buttermilk Biscuits is perfect for every occasion!

    For those occasions when you want to make a biscuit sandwich or want a bigger surface area for sausage gravy, a square biscuit works better than a round one. Or maybe you don’t have a biscuit cutter that’s the size you want, all you need for square biscuits is a knife or bench scraper.

    Another reason to make square biscuits is you don’t have any scraps left over like you do when using a round biscuit cutter. Of course you can squeeze all those scraps together to form another biscuit, but it’s never as good as the rest of the biscuits. Plus the more you mess with a buttermilk biscuit dough, the tougher it gets.

    I made my first batch of square buttermilk biscuits the day after Thanksgiving one year. 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 that year was supposed to be my favorite fluffy yeast rolls.

    However, the yeast rolls were just too good and I ended up with no bread for the Hot Browns. So I made square biscuits which worked perfectly. With round biscuits or rolls, you don’t have as much surface area for the cheesy sauce of a hot brown, so square biscuits have become my go-to for not only hot browns, but for breakfast sandwiches.

    Square biscuits baked on parchment paper.

    The texture and taste is the same as a round buttermilk biscuit, buttery, tall and flaky. They’re a great biscuit to make for brunch or tea when you might want a smaller biscuit. They’re the perfect shape for making ham biscuits. Since you’re cutting them with a knife, you can make them as small or large as you like.

    You can also make other types of biscuits square, but they’re not generally tall or flaky biscuits. The most common square biscuits, other than buttermilk biscuits, are 7 UP biscuits and butter swim biscuits. Since both of those are cooked in butter, they are cut into squares or rectangles in the baking pan.

    While delicious in their own right, neither of those type of biscuits are good for sandwiches or gravy. They’re not sturdy enough to hold anything other than butter and honey.

    If you’re looking for a sweeter biscuit, try adding some fruit and make blueberry biscuits or strawberry biscuits. When you are short on time, go the easy route and make some drop biscuits.

    This Square Biscuit Recipe (Buttermilk Biscuit) is perfect for:

    • When you are using them for a sandwich – like ham biscuits.
    • When you want a smaller biscuit and don’t have a glass or biscuit cutter the right size.
    • When you want all of your biscuits to be pretty and square
    • When you want a larger surface for catching all the gravy

    Square Biscuit Recipe Ingredients

    The 5 ingredients you need for square bisuits.
    Gather the ingredients.
    • All purpose flour – you don’t need bread flour to get tall and flaky biscuits, but it will give you a slightly taller biscuit. I did a comparison of bread and all purpose flour for biscuits and didn’t see much difference.
    • Baking powder and baking soda – these react with the buttermilk to give you tall biscuits.
    • Buttermilk – for tall and flaky biscuits regardless of the shape, in the South we use buttermilk. If you don’t have buttermilk, learn how to make buttermilk with items in your pantry.
    • Butter – this makes the biscuits scrumptious!

    How to Make Buttermilk Biscuits

    Step 1: cold butter is essential

    Combine the dry ingredients in the bowl of a food processor and add cold butter. Pulse until you still have a few lumps. You can also use a pastry cutter.

    Butter on top of flour mixture in a food processor.
    Add cold butter to flour mixtue.
    Butter incorporated into a flour mixture.
    Process until the butter is in pea size chunks.

    Step 2: don’t over mix

    Add cold buttermilk and process just until it starts to come together. Transfer to a floured surface.

    Buttermilk biscuit dough in a food processor.
    Add buttermilk and process just until it comes together.

    Step 3: stack and re-stack

    Form the dough into a rough rectangle and cut it into 3 strips and stack them on top of each other. Roll it out and do this again 3 times. This helps give you lots of layers. You want to end up with a square about 1 inch thick. This technique will give you tall and flaky buttermilk biscuits every time.

    Biscuit dough cut into strips.
    Roll into a rectangle and cut into strips.
    Biscuit dough stacked on top of each other.
    Stack the strips, roll and repeat.

    Step 4: cut the squares

    Use a sharp knife or bench scraper and cut straight down just like you would with a cookie cutter.

    Biscuit dough cut into squares.
    Roll out and cut into squares.
    Square biscuits brushed with buttermilk on a baking tray.
    Brush with buttermilk.

    Place them right next to each other on parchment paper 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.

    The result is a fabulous perfectly square 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.

    Square biscuits in a bowl next to a tray of biscuits.

    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.

    Buttermilk Biscuit Tips for Success

    Use cold butter and cold buttermilk, keep them in the refrigerator until ready to add to the dough.

    Try not to handle the dough with your hands any more than you have to, the heat from your hands will melt the butter.

    Cut straight down when cutting the biscuits into squares, you can use a bench scraper or a large knife.

    Freeze the dough for 10 minutes before baking, this will chill the butter and give you tall and flaky biscuits.

    How to serve a Buttermilk Biscuit

    Serve buttermilk biscuits with butter as the perfect Southern addition to any dinner or breakfast. . You can also add strawberry jam or honey. You can serve them with sausage gravy or use them to top chicken pot pie.

    How to store Square Biscuits

    Biscuits will stay fresh in an airtight container on the counter for 2-3 days, after that they will get dry and stale. If you can’t eat them right away, put them in a ziplock and toss them in the freezer. Just pull out the amount you need and let them thaw, then reheat in the oven.

    To re-heat biscuits, wrap them in aluminum foil and place in the oven at 350º for about 10 minutes.

    Don’t store biscuits in the refrigerator, it will dry them out.

    Biscuit Recipe (Buttermilk) FAQs

    What does buttermilk do for biscuits?

    The acid in the buttermilk reacts with the leavening agents to create a tall and flaky biscuit.

    What can you use instead of buttermilk?

    You can make buttermilk with milk and lemon juice or vinegar.

    Why are my biscuits flat?

    If you have flat biscuits, it could be because the dough got too warm. If you handle the dough very much, the warmth from your hands will warm the butter and it won’t create tall biscuits. Use a food processor, pastry cutter or 2 forks to incorporate the butter into the dough and try to handle it as little as possible.

    Is buttermilk or milk better for biscuits?

    For tall and flaky biscuits, buttermilk is the better choice. The acids in the buttermilk will react with the baking powder creating more lift than using milk. If you don’t have buttermilk, you can easily make your own buttermilk.

    Is butter or crisco better in biscuits?

    For the best tasting biscuits, you will need to use butter. Crisco will give them a flaky texture but the flavor will be bland.

    What is the best flour for biscuits?

    While bread flour will give a slighter taller biscuit, all-purpose flour is almost as good and is what most people have in their pantry. You can see the difference in this post comparing flour for biscuits.

    What do buttermilk biscuits taste like?

    You can’t taste the buttermilk in biscuits, it just helps them rise. They taste the same as biscuits made with milk, they are just taller and flakier.

    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

    Different types of biscuits you might like

    • Squares of cornbread on a linen napkin.
      Fluffy Cornbread Biscuits
    • A strawberry biscuit on a napkin with cream and jam.
      Tall & Flaky Strawberry Buttermilk Biscuits 
    • A gruyere and caramelized onion biscuit stuffed with bacon strips.
      Tall Gruyere Cheese & Caramelized Onion Biscuits
    • Cheddar bay biscuits stacked on a platter.
      Homemade Red Lobster Biscuits

    If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.

    Square biscuits in a bowl with coffee cups.

    Buttermilk Square Biscuits

    Author: Barbara Curry
    Square buttermilk biscuits are still tall and flaky with lots of layers. but you don't need a biscuit cutter. Perfect for tea or making into sandwiches. No scraps are wasted when you make them square!
    5 from 3 votes
    Print Pin
    PREP: 20 minutes minutes
    COOK: 10 minutes minutes
    Servings: 12

    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
    Prevent your screen from going dark

    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

    Calories: 154kcal | Carbohydrates: 17g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 22mg | Sodium: 219mg | Potassium: 112mg | Fiber: 1g | Sugar: 1g | Vitamin A: 258IU | Calcium: 52mg | Iron: 1mg
    Follow Me On SocialDid you make this recipe? Mention @ButterandBaggage or tag #ButterandBaggage on Instagram!

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    Comments

    1. Cheryl says

      May 03, 2023 at 4:53 pm

      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?

      Reply
      • Barbara Curry says

        May 06, 2023 at 2:58 pm

        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.

        Reply

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    Barbara Curry is the culinary adventurer of Butter & Baggage. With a dedicated enthusiasm for real butter made from happy cows she is in constant pursuit of delicious recipes and tasty dishes. She shares her experiences, ventures, and occasional misadventures because let’s face it things can get messy in any kitchen.

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