Description
These Fluffy Buttery Square Biscuits are the epitome of comfort food. Simple to make and utterly delicious, they’re perfect for breakfast, brunch, or as a side to your favorite meal. The folding technique ensures flaky layers, while the buttermilk adds a subtle tang and incredible tenderness. Each bite is a heavenly combination of buttery richness and soft, airy texture.
Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 6 tablespoons cold unsalted butter, cubed
- 3/4 cup cold buttermilk (plus extra for brushing)
- 1 tablespoon honey (optional, for a touch of sweetness)
- Melted butter for brushing (after baking)
Preparation:
Step 1: Preheat and Prep: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Step 2: Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, and salt.
Step 3: Cut in Butter: Add the cold, cubed butter and cut it into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
Step 4: Add Wet Ingredients: Make a well in the center and pour in the cold buttermilk and honey (if using). Stir gently with a fork just until the dough comes together. Do not overmix.
Step 5: Fold for Layers: Turn the dough out onto a floured surface. Pat into a rectangle, then fold it like a letter (in thirds). Rotate, pat again, and repeat the fold once more. This creates flaky layers.
Step 6: Shape and Cut: Pat the dough into a 1-inch-thick rectangle. Cut into squares using a sharp knife. Place on the prepared baking sheet, sides touching for softer edges or spaced out for crisper sides.
Step 7: Bake: Brush the tops with extra buttermilk and bake for 12–15 minutes, or until golden and puffed.
Step 8: Finish: Remove from the oven and immediately brush with melted butter for that irresistible glossy finish.
Why You’ll Love This Recipe:
- Easy to Make: With simple ingredients and straightforward steps, these biscuits are perfect for novice bakers.
- Flaky Layers: The folding technique creates those coveted flaky layers that make homemade biscuits so special.
- Buttery Flavor: The generous amount of butter ensures a rich, satisfying taste in every bite.
- Versatile: Enjoy them sweet or savory; they’re a blank canvas for your culinary creativity.
- Freezer-Friendly: Make a batch and freeze them for future cravings – they reheat beautifully.
Serving Suggestions:
These square biscuits are best served warm. Split them open and fill with scrambled eggs and bacon for a savory breakfast, or drizzle with jam and cream for a sweet afternoon treat. They also pair perfectly with:
- Soup or chili
- Fried chicken
- Pulled pork
- Gravy (sausage or mushroom)
Tips:
- Keep Ingredients Cold: Cold butter and buttermilk are essential for achieving flaky layers.
- Don’t Overmix: Overmixing develops the gluten in the flour, resulting in tough biscuits. Mix just until the dough comes together.
- Handle Gently: Be gentle when folding and shaping the dough to avoid deflating the layers.
- Use a Sharp Knife: A sharp knife will ensure clean cuts and prevent the biscuits from becoming misshapen.
- Bake Close Together: Baking the biscuits close together encourages them to rise higher and creates softer sides.
Preparation Time: 15 minutes
Cook Time: 12-15 minutes
Total Time: Approximately 30 minutes
Nutrition Information: (Estimated, per biscuit)
- Calories: 220
- Protein: 4g
- Sodium: 350mg
Conclusion
These Fluffy Buttery Square Biscuits are a testament to the fact that sometimes, the simplest recipes are the most satisfying. With their flaky layers, buttery flavor, and soft, tender crumb, they’re sure to become a family favorite. So, gather your ingredients, preheat your oven, and get ready to enjoy homemade biscuit perfection.
Questions and Answers:
Q1: Can I use regular milk instead of buttermilk?
A1: Buttermilk adds a tang and tenderness to the biscuits, but if you don’t have it on hand, you can use regular milk. For a closer substitute, add 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and let it sit for 5 minutes to curdle slightly.
Q2: Can I make these biscuits ahead of time?
A2: Yes, you can prepare the dough ahead of time and store it in the refrigerator for up to 24 hours. Wrap it tightly in plastic wrap to prevent it from drying out. Alternatively, you can bake the biscuits and freeze them for later.
Q3: Can I add cheese or herbs to these biscuits?
A3: Absolutely! Feel free to get creative with your additions. Shredded cheddar cheese, chopped fresh herbs like rosemary or thyme, or even a sprinkle of garlic powder would be delicious. Add them to the dry ingredients before mixing in the buttermilk.
Q4: What if I don’t have a pastry cutter?
A4: If you don’t have a pastry cutter, you can use your fingertips to cut the butter into the flour. Just make sure your hands are cold to prevent the butter from melting. You can also use two knives to cut the butter into small pieces and then mix it into the flour.
Q5: Why are my biscuits not rising properly?
A5: There are several reasons why your biscuits might not be rising. Make sure your baking powder and baking soda are fresh. Also, avoid overmixing the dough, as this can develop the gluten and prevent the biscuits from rising. Finally, ensure your oven is preheated to the correct temperature.
