Fluffy Buttery Square Biscuits – Homemade and Heavenly

Golden on the outside, tender and flaky within—these square biscuits are a buttery dream come true. With layers that pull apart like pastry, a hint of tang from buttermilk, and a glossy finish from a post-bake butter bath, they’re perfect warm from the oven. Whether you’re serving them with gravy, honey, or as part of a breakfast sandwich, one bite will convince you: store-bought just doesn’t compare.

Why You’ll Love This Recipe

This isn’t just another biscuit—it’s baking magic in its purest form. Inspired by Southern kitchen traditions and old-fashioned layering techniques, these biscuits use cold butter and a simple folding method to create sky-high rise and delicate flakiness. No rolling pin? No problem. The square-cut method saves time and ensures even baking.

Perfect for:

• Weekend breakfasts and holiday brunches
• Serving with sausage gravy, fried chicken, or jam
• Make-ahead meals (they reheat beautifully!)
• Fans of croissants, scones, or flaky rolls

Ingredients

For the Biscuits

• 2 cups (240g) all-purpose flour, spooned & leveled
• 1 tbsp (12g) baking powder
• ½ tsp baking soda
• 1 tsp salt
• 6 tbsp (¾ stick / 85g) cold unsalted butter, cubed
• ¾ cup (180ml) cold buttermilk, plus extra for brushing
• 1 tbsp honey (optional—for subtle sweetness)

For Finishing Touches

• 2–3 tbsp melted butter, for brushing after baking

Step-by-Step Instructions

1. Preheat Oven & Prep Pan

• Preheat oven to 425°F (220°C).
• Line a baking sheet with parchment paper or lightly grease it.

2. Mix Dry Ingredients

In a large bowl:

• Whisk together flour, baking powder, baking soda, and salt until well blended.

3. Cut in the Cold Butter

• Add cold, cubed butter to the flour mixture.
• Use a pastry cutter, two forks, or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces.

4. Add Wet Ingredients

• Make a well in the center of the dry mix.
• Pour in cold buttermilk and honey (if using).
• Stir gently with a fork or spatula just until a shaggy dough forms (~30 seconds).

5. Fold for Flaky Layers

On a lightly floured surface:

• Turn out the dough and gently pat into a ½-inch thick rectangle.
• Fold it into thirds like a business letter.
• Rotate 90°, pat back into a rectangle, and fold again.

Repeat once more for three total folds.

6. Shape & Cut

• Pat the final folded dough into a 1-inch thick rectangle (~6×8 inches).
• Use a sharp knife or bench scraper to cut into 2×2-inch squares (or rectangles).
• Place on the prepared baking sheet:
  • Sides touching → soft, pull-apart edges
  • Spaced ½ inch apart → crispier, golden crust all around

7. Bake to Golden Perfection

• Lightly brush tops with extra buttermilk—this enhances browning.
• Bake 12–15 minutes, until:
  • Deep golden brown
  • Puffed and springy to the touch

8. Finish with Melted Butter

• As soon as biscuits come out of the oven, brush generously with warm melted butter.
• Let cool 5 minutes before serving—this helps set the structure.

Serve warm, split open, and ready for anything.

You Must Know

• Use cold ingredients —cold butter and buttermilk = maximum rise.
• Don’t overwork the dough —gentle handling keeps biscuits tender.
• Cut straight down —don’t twist the knife (twisting seals edges and limits rise).
• Tastes better the next day? Reheat in oven at 350°F for 5–7 minutes.
• Freezer-friendly —cool completely and freeze up to 3 months.

Storage Tips

• Store leftovers in an airtight container at room temperature for up to 2 days.
• Reheat in oven at 350°F for 5–7 minutes to restore crispness. Microwave works but may soften edges.
• Freeze unbaked or baked: Wrap tightly and freeze up to 3 months. Reheat from frozen (+2 mins).

Ingredient Substitutions

Serving Suggestions

• Serve family-style in a basket with cloth napkins.
• Great for holiday breakfasts, tea parties, or soup nights.
• Double the batch and freeze half for future comfort.
• Pair with:
  • Sausage gravy or fried eggs
  • Strawberry jam and clotted cream
  • Honey butter or apple butter

Cultural Context

Rooted in Appalachian and Southern American kitchens, this recipe honors the tradition of making something extraordinary from very little. Found on farmhouse tables, church basements, and creative homes alike, it celebrates how simplicity, when done right, becomes legendary.

Pro Tips

• Double the recipe? Yes—perfect for feeding a crowd.
• Want more golden tops? Brush with egg wash (1 egg + 1 tbsp water) before baking.
• Make ahead: Cut unbaked biscuits and refrigerate overnight. Bake straight from cold.
• Label your dish: People will ask for the recipe.
• Say “ready?” before serving —it’s part of the ritual.

Frequently Asked Questions

Q: Can I use self-rising flour?
A: Yes! Omit baking powder, baking soda, and salt, and reduce butter slightly.

Q: Why didn’t my biscuits rise?
A: Likely old leavening, warm butter, or overmixing. Use fresh baking powder and keep everything cold.

Q: Is this gluten-free?
A: Only if using certified GF flour blend.

Q: Can I make mini biscuits?
A: Absolutely! Cut into smaller squares and reduce bake time to 10–12 mins.

Q: Can I air fry them?
A: Yes! Air fry at 400°F for 8–10 mins, shaking halfway.

Allergy Information

Contains: dairy (butter, buttermilk), wheat.
Gluten-free option: Use certified GF flour.
Nut-free: This recipe is naturally nut-free.
Always check labels—especially on processed ingredients.

Nutrition Facts (Per Biscuit – Approximate)

Based on 9 servings

• Calories: 220
• Fat: 12g
• Saturated Fat: 7g
• Carbohydrates: 24g
• Fiber: 1g
• Sugar: 3g
• Protein: 4g
• Sodium: 480mg

These biscuits don’t whisper. They emerge golden from the oven, flaky and fragrant, saying everything a great side should: “Break me. Share me. This is good.” That’s how the best ones begin—not with fanfare, but with butter, boldness, and someone who says, “Let’s make it together.”