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square buttermilk biscuits on a baking sheet
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Square Buttermilk Biscuits

Everything you love about a delicious, fluffy, layered, buttermilk biscuits packed into a cut little square with a brush of buttermilk and a sprinkle of flaky sea salt.
Course Breakfast, Side Dish
Cuisine American
Keyword bread
Servings 6 biscuits
Author eeturner

Equipment

  • 1 sheet tray lined with parchment paper
  • 1 large bowl
  • 1 whisk
  • 1 box grater
  • 1 bench scraper optional
  • 1 rubber spatula
  • 1 pastry brush

Ingredients

  • 2 ¼ cup all purpose flour (350 grams)
  • 1 Tbsp cornstarch
  • 1 tsp table salt
  • 1 tsp white sugar
  • 2 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ cup unsalted butter, frozen 1 stick, 8 Tablespoons
  • 1? cup buttermilk very cold, reserve 1 T for brushing the biscuits before baking
  • 1 Tbsp unsalted butter, melted for brushing on biscuits after baking
  • 1 tsp sea salt flakes optional (for topping)

Instructions

  • Pre-heat oven to 425 degrees and line a rimmed baking sheet with parchment paper.
  • In a large bowl, whisk together the flour, cornstarch, salt, sugar, baking powder, and baking soda.
  • Using box grater, grate the butter directly into the flour mixture. Stir together until the butter is dispersed and fully coated by the flour.
  • Make a well in the bowl and pour in the buttermilk, reserving 1 tablespoon.
  • Stir together until just combined, the dough will still be a bit shaggy.
  • Dust the countertop with a couple of tablespoons of flour and pour the dough onto the countrertop.
  • Using a bench scraper, fold the dough on top of each other until it forms a cohesive mass.
  • Then dust a rolling pin with flour and roll out the dough about 8 x 4 inches. Fold the dough, one third at a time, like creating a letter. Repeat 3 to 4 more times and then roll into a 8 x 4 rectangle.
  • Trim the edges using a bench scraper or sharp knife.
  • Then cut into 6 equal pieces.
  • NOTE: Save the scraps and make little mini-bitesize biscuits to bake later.
  • Brush the biscuits with some of the remaining 1 tablespoon of buttermilk, sprinkle with sea salt and bake for 10 to 12 minutes until the biscuits are golden brown.
  • Remove from oven, brush with the melted butter and serve immediately.