Square Buttermilk Biscuits (tall & Flaky)

"Skip the biscuit cutter and go square. These buttermilk biscuits bake up tall, buttery, and flaky with zero scraps left behind. Perfect for sandwiches, gravy, or just butter and honey. When I want a biscuit with some real height, tall, flaky, buttery layers that practically beg to be pulled apart, buttermilk biscuits are the way to go. But sometimes round just isn’t the vibe. That’s where square biscuits come in. No cutters, no scraps, just a knife or bench scraper and you’re in business. The first time I made square biscuits was the day after Thanksgiving. We always do open faced turkey sandwiches with leftovers, but one year my holiday rolls mysteriously disappeared. Everyone went back for seconds (and thirds), so there weren’t leftovers for sandwiches. Traditional Southern biscuits work great for this dish but I thought square would be ideal. Honestly? They worked even better. Hot browns need plenty of surface area for that cheesy sauce, and a square biscuit holds even better than a dinner roll. "

Preparation Time20 min

Cooking Time10 min