Square Buttermilk Biscuits (Tall & Flaky)
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.
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 Notes + Tips
- 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
