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Square buttermilk biscuits with tall flaky layers in a basket and on a tray, one split open with melted butter, a bowl of turkey gravy beside them

Buttermilk Biscuits, Tall, Flaky and Built for the Gravy Boat

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Tall, flaky buttermilk biscuits cut square so there are no scraps and no second class biscuits: frozen butter grated straight into the flour, three gentle letter folds, and a tray of squares frozen solid before they bake. Made ahead and baked straight from the freezer while the turkey rests, so the basket lands on the Thanksgiving table at the exact moment the gravy does.

  • Total Time: 1 hour
  • Yield: 9 large square biscuits, plus 1 small cook's biscuit from the trimmings 1x

Ingredients

Scale
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon granulated sugar
  • 1 1/2 teaspoons fine sea salt
  • 3/4 cup unsalted butter, frozen solid (1 1/2 sticks)
  • 1 1/4 cups cold buttermilk, plus 1 to 2 tablespoons more if the dough looks dry
  • 2 tablespoons unsalted butter, melted, for brushing
  • Flaky sea salt, for sprinkling (optional)

Instructions

  1. Heat the oven to 450°F (232°C). Line a rimmed baking sheet with parchment paper. Keep the butter in the freezer and the buttermilk in the fridge until the moment you need them.
  2. Whisk the flour, baking powder, baking soda, sugar and fine salt together in a large bowl. Grate the frozen butter on the large holes of a box grater directly into the flour, tossing the shards with the flour every few strokes so they stay separate and coated.
  3. Pour in the cold buttermilk and stir with a fork just until a shaggy dough forms and no dry flour remains at the bottom of the bowl. If the dough looks dusty, add the extra buttermilk a tablespoon at a time. Stop the moment it holds together; a rough dough is the goal.
  4. Turn the dough onto a lightly floured counter and pat it into a rectangle about 1 inch thick. Fold it in thirds like a letter, turn it 90 degrees, pat it back to 1 inch, and fold again. Repeat once more, for three folds in total, flouring lightly whenever the dough sticks.
  5. Pat the folded dough into a 7 by 7 inch square, a full inch thick. With a bench scraper or long knife, trim a thin strip from all four edges to expose the layers. Press the trimmings together into one small extra biscuit.
  6. Cut the square into 9 equal squares, pressing straight down and lifting straight up, never twisting or sawing. Move the biscuits to the prepared sheet, arranged close together so their sides almost touch.
  7. Freeze the tray for 15 minutes, until the biscuits are firm and cold through. If you are working ahead, freeze them solid, about 1 hour, then bag them for up to 1 month.
  8. Bake for 16 to 18 minutes, or 18 to 20 minutes from fully frozen, until the biscuits are tall and deep golden on top. Brush immediately with the melted butter, sprinkle with flaky salt if using, and serve warm.
  • Author: Chef Jordan
  • Prep Time: 25 minutes
  • Cook Time: 18 minutes

Nutrition

  • Serving Size: 1
  • Calories: 340
  • Sugar: 4
  • Sodium: 480
  • Fat: 17
  • Saturated Fat: 10
  • Unsaturated Fat: 6
  • Trans Fat: 0
  • Carbohydrates: 42
  • Fiber: 1
  • Protein: 6
  • Cholesterol: 45

Find it online: https://cookaza.com/buttermilk-biscuits/