Square Biscuit Recipe

Recipes

Square Skyscraper Biscuits

Chef Doug Allen CEC
Thick, soft, and tall buttermilk biscuits that are cut square instead of round. No scraps to deal with!

  • 2 cups all-purpose flour

  • 1 tablespoon baking powder

  • 1⁄2 teaspoon baking soda

  • 1⁄2 teaspoon Chef’s Blend sea salt seasoning (or plain kosher salt)

  • 2 teaspoon granulated sugar

  • 5 tablespoon unsalted, cold (2.5 oz by weight)


  • 6 ounces buttermilk, cold

1.  Stir dry ingredients together with fork or finger tips in bowl.

2.  Take cold butter and cut into flour mixture using fingertips or pastry blender until mix looks like very coarse gravel.

3.  Add buttermilk all at once and stir gently until a soft dough comes together.

4.  Remove dough from bowl onto floured board or table and pat out a little.

5.  Knead by folding dough in half and turn 180 degrees then fold and press again.

6.  Do this about four times being careful to not incorporate too much of the flour from the table into the dough.

7.  Finally pat or roll the dough into a square with the dough at 1 1⁄4 to 1 1⁄2 inch thick.

8.  You can put the whole piece of dough on the parchment lined pan and score the biscuits right on the pan if desired.

9.  Place the biscuits on a baking sheet lined with parchment and bake for about 20 minutes in a 425 F convection oven or 450 F standard oven.

10.  If you place the biscuits almost touching they will rise higher but may stick together a little. Can keep them apart for biscuits with crispy edges.

11.  There is plenty of butter in this biscuit but if desired have some semi-melted butter ready to brush on the biscuits when they come out of the oven.

Servings: 6
Yield: 6 big biscuits

Degree of Difficulty

Degree of Difficulty: Easy

Oven Temperature: 425°F

Cooking Times

Preparation Time: 12 minutes

Cooking Time: 20 minutes

Recipe Type: Bread, Breakfast, Breakfast Foods, Brunch, Side Dish, Yeast Breads and Quick Breads

Tips

Can prepare the recipe all the way to cutting the biscuits and then place on sheet pan and freeze. When frozen, place in zip lock bags and bake from frozen as needed.

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