These buttery square biscuits are everything you want in a homemade biscuit—tall, tender, flaky, and irresistibly buttery. They bake up golden on the outside with soft, fluffy layers inside, perfect for breakfast, brunch, or alongside your favorite dinner.
WHAT MAKES THESE BISCUITS SPECIAL
These biscuits are square, not round. That means no wasted dough from re-rolling scraps, and every biscuit rises high and evenly. The dough layers capture steam while baking, giving you that classic pull-apart texture that melts in your mouth.
They’re rich with real butter, balanced with a hint of buttermilk tang, and made with a few pantry staples. If you’ve ever wanted bakery-quality biscuits from your own oven, this recipe delivers.
INGREDIENTS YOU’LL NEED
Here’s everything required to make these tender, buttery biscuits:
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3 cups all-purpose flour
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1 tablespoon baking powder
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1 teaspoon baking soda
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1 tablespoon sugar
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1 teaspoon salt
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¾ cup (1½ sticks) cold unsalted butter, cubed
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1¼ cups cold buttermilk (plus more for brushing)
WHY USE COLD BUTTER?
Cold butter is key. When those small chunks of butter hit the hot oven, they create steam pockets inside the dough. That’s what gives biscuits their signature layers. If your butter melts before baking, the biscuits will turn dense and flat.
HOW TO MAKE FLUFFY BUTTERY BISCUITS
STEP ONE: PREHEAT AND PREP
Preheat your oven to 425°F. Line a baking sheet with parchment paper.
STEP TWO: MIX DRY INGREDIENTS
In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt. This ensures even distribution of the leavening agents so every biscuit bakes up the same height.
STEP THREE: CUT IN THE BUTTER
Add the cold, cubed butter to the flour mixture. Use a pastry cutter or two forks to cut the butter into the flour until it resembles coarse crumbs. You should still see small pea-sized bits of butter. Those visible butter chunks are what give you flaky layers later.
STEP FOUR: ADD THE BUTTERMILK
Pour in the cold buttermilk. Gently stir with a wooden spoon or rubber spatula until the dough starts to come together. Don’t overmix—it should look slightly shaggy with dry bits.
STEP FIVE: BRING IT TOGETHER
Turn the dough out onto a lightly floured surface. Gently knead it 4 or 5 times, just enough to bring everything into a rough rectangle. Overworking will make the biscuits tough.
STEP SIX: CREATE THE LAYERS
Flatten the dough into a rectangle, then fold it in half like a book. Turn it 90 degrees, flatten again, and fold one more time. This simple folding technique gives your biscuits their signature layers.
STEP SEVEN: SHAPE AND CUT
Roll or pat the dough into a 1-inch-thick rectangle. Use a sharp knife or bench scraper to cut into 9 even squares. Avoid twisting or pressing down too hard—you want those sides to rise straight up.
STEP EIGHT: BRUSH AND BAKE
Transfer the biscuits to the prepared baking sheet, placing them about ½ inch apart for soft sides or further apart for crisp edges. Brush the tops lightly with buttermilk.
Bake for 15–18 minutes, until golden brown on top and fluffy inside.
STEP NINE: ADD THE BUTTERY FINISH
As soon as they come out of the oven, brush the hot tops with melted butter. That sheen adds flavor and gives them that bakery-style golden finish.
PRO TIPS FOR THE BEST BISCUITS
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Use cold ingredients. Keep your butter and buttermilk chilled until the moment you use them.
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Don’t overwork the dough. Handle it just enough to bring it together.
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Sharp cuts matter. Clean edges help the biscuits rise tall without slanting.
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For extra flavor, sprinkle a pinch of flaky sea salt on top before baking.
ADD-IN IDEAS
Want to change it up? Try these tasty twists:
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Cheddar and Chive: Add 1 cup shredded sharp cheddar and 2 tablespoons chopped chives before adding buttermilk.
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Garlic Butter: Mix 1 teaspoon garlic powder into the flour and brush baked biscuits with garlic butter.
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Honey Butter: Serve warm biscuits with whipped honey butter for a sweet breakfast treat.
HOW TO SERVE THESE BISCUITS
These biscuits are incredibly versatile. Serve them:
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With sausage gravy for a classic Southern breakfast
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Alongside fried chicken or roasted meats
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Split open with jam or honey butter
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As a sandwich base for ham, bacon, or eggs
Their flaky texture makes them ideal for both savory and sweet toppings.
STORAGE AND MAKE-AHEAD TIPS
TO STORE:
Keep cooled biscuits in an airtight container at room temperature for up to two days or in the refrigerator for up to five days.
TO FREEZE UNBAKED BISCUITS:
Place the unbaked squares on a parchment-lined tray and freeze until solid. Once frozen, transfer to a freezer-safe bag. When ready to bake, place frozen biscuits on a sheet pan and bake at 425°F for about 20 minutes, no thawing required.
TO FREEZE BAKED BISCUITS:
Let them cool completely, then freeze in an airtight container. Reheat in the oven at 350°F for 10 minutes.
WHY SQUARE BISCUITS?
Cutting square biscuits has a few big perks:
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No re-rolling scraps
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Every biscuit bakes evenly
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More rustic, homemade look
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Faster prep time
Round cutters can pinch the edges and prevent full rise; squares give biscuits more height and flakiness.
TROUBLESHOOTING GUIDE
| Problem | Possible Cause | Solution |
|---|---|---|
| Flat biscuits | Butter melted before baking | Chill dough for 15 minutes before baking |
| Dense texture | Overmixed dough | Mix just until combined |
| Uneven rise | Twisted cutter or uneven dough | Use straight cuts and even thickness |
| Pale tops | Oven too cool or not enough brushing | Bake at full temp and brush with butter |
HOW TO REHEAT BISCUITS
If you’ve made them ahead or have leftovers, here’s how to bring them back to life:
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Oven: Wrap biscuits in foil and warm at 350°F for 10 minutes.
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Air fryer: Heat at 325°F for 4–5 minutes until warm.
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Microwave: 15 seconds per biscuit—fast but can soften the edges.
WHAT TO SERVE WITH BUTTERY BISCUITS
Pair these warm biscuits with:
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Homemade chili or stew
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Slow-cooked pot roast
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Creamy chicken and gravy
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Scrambled eggs and bacon
They also make a great base for strawberry shortcake—just split, butter, and top with whipped cream and berries.
RECIPE VARIATIONS
HERB BISCUITS: Add 2 teaspoons dried herbs (like thyme or rosemary) for a savory touch.
SWEET BISCUITS: Add 2 tablespoons sugar and ½ teaspoon vanilla for dessert-style biscuits.
SOUR CREAM BISCUITS: Replace half the buttermilk with sour cream for extra richness.
Fluffy Buttery Square Biscuits
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon sugar
- 1 teaspoon salt
- ¾ cup 1½ sticks cold unsalted butter, cubed
- 1¼ cups cold buttermilk plus extra for brushing
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, sugar, and salt.
- Cut in butter using a pastry cutter until the mixture resembles coarse crumbs with small butter pieces visible.
- Pour in buttermilk and stir gently until just combined.
- Turn dough out onto a floured surface and gently knead 4–5 times to bring it together.
- Pat into a rectangle, fold in half, rotate, and repeat once to create layers.
- Roll to 1-inch thickness and cut into 9 even squares using a sharp knife.
- Arrange biscuits on prepared pan, brush tops with buttermilk.
- Bake 15–18 minutes, or until golden brown.
- Brush hot biscuits with melted butter before serving.
Notes
Nutrition
These square biscuits are soft, buttery, and endlessly versatile—just right for any meal of the day. Whether you’re pairing them with comfort foods or enjoying them fresh with jam, they bake up perfectly golden and fluffy every time.
Once you make these, you’ll never go back to store-bought again. Keep this recipe handy—you’ll find yourself reaching for it again and again.
