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Square Buttermilk Biscuits (Tall & Flaky) Recipe

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4 from 84 reviews

These Square Buttermilk Biscuits are tall, flaky, and have a tender crumb. Made using a food processor for convenience, they are perfect for breakfast or as a side to any meal. The biscuits feature a traditional flaky texture thanks to the cold butter and layering technique, and baking at a high temperature ensures a golden crust.

  • Total Time: 30 minutes
  • Yield: 12 biscuits

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon sugar
  • ½ teaspoon salt

Wet Ingredients

  • 8 tablespoons (1 stick) cold unsalted butter, cut into pieces
  • ¾ cup cold buttermilk

Instructions

  1. Preheat Oven: Preheat your oven to 450ºF to ensure a hot environment for the biscuits to rise and bake evenly.
  2. Combine Dry Ingredients: Place the flour, baking powder, baking soda, sugar, and salt into a food processor. Pulse a few times to mix these ingredients thoroughly without over-processing.
  3. Add Butter: Add the cold butter cubes into the processor and pulse until the mixture resembles coarse meal with small lumps of butter visible, which helps create the flaky texture.
  4. Add Buttermilk and Form Dough: Pour in the cold buttermilk and pulse about 8 one-second bursts, just until the dough begins to come together into moist clumps. Avoid over-mixing to keep the biscuits tender.
  5. Shape and Layer Dough: Transfer the dough onto a lightly floured surface. Form it into a rough rectangle (the dough will be somewhat shaggy). Cut this rectangle into three sections and stack them on top of each other to create layers. Roll out gently and repeat this cut-stack-roll process three times to build flaky layers.
  6. Final Roll and Cut: Roll the dough gently into a square about 1 inch thick. Cut into 12 even squares for uniform baking.
  7. Chill Before Baking: Place the biscuit squares on a parchment-lined baking sheet and chill in the freezer for 10 minutes, or cover and refrigerate for up to 2 hours to help them hold their shape during baking.
  8. Brush and Bake: Brush the tops lightly with buttermilk to promote browning. Bake the biscuits in the preheated oven for 10-12 minutes, or until the tops are lightly golden brown.

Notes

  • Use cold butter straight from the fridge to achieve maximum flakiness.
  • Do not overwork the dough to keep the biscuits tender and light.
  • You can refrigerate the shaped biscuits for up to 2 hours before baking if you need to prepare ahead.
  • Brush with buttermilk or an egg wash to get a beautiful golden crust.
  • Serve warm with butter, honey, or jam for best flavor.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/square-buttermilk-biscuits-tall-and-flaky-recipe/