There is something downright comforting about a pan of warm biscuit squares set in the middle of the table, especially when they come together with just a handful of pantry staples. These southern 3-ingredient savory biscuit squares are the sort of thrifty, practical bake country cooks have leaned on for generations, turning simple ingredients into something tender, buttery, and fit for everything from soup suppers to church potlucks. When you need bread in a hurry and still want that homemade touch, this recipe earns its keep.
Serve these biscuit squares warm with a bowl of ham and bean soup, chili, vegetable stew, or fried eggs at breakfast. They are also mighty good alongside roast chicken, barbecue, or a plate of sliced tomatoes and cucumbers in the summertime, and a little extra butter or a spoonful of pepper jelly on the side never hurts a thing.
Southern 3-Ingredient Savory Biscuit Squares
Servings: 9 squares
Ingredients
2 cups self-rising flour
Directions
1. Preheat the oven to 425°F. Pour about half of the melted butter into an 8-inch square glass baking dish and tilt the dish so the bottom is coated well.
2. In a mixing bowl, stir the self-rising flour and heavy cream together just until a soft dough forms. Do not overmix; the dough should look shaggy but evenly moistened.
3. Turn the dough into the buttered dish and gently press it into an even layer. Pour the remaining melted butter over the top, then use a knife or bench scraper to score the dough into 9 equal squares.
4. Bake for 18 to 22 minutes, until the top is golden brown and the edges are crisp. Let the pan rest for 5 minutes, then cut along the score lines and serve warm.
Variations & Tips
For extra savory flavor: Stir in a pinch of black pepper, a spoonful of chopped chives, or a little shredded cheddar if you do not mind stepping beyond the three-ingredient spirit. Those little additions make these especially nice with soup and stew.
For the best texture: Mix the dough only until the flour disappears. Too much stirring can make biscuit squares tough, while a gentle hand keeps them tender and light.
Pan and butter tip: A glass baking dish gives these nice crisp edges and helps the butter brown around the sides. If you use a metal pan, begin checking a couple of minutes early since they may bake a little faster.
Make-ahead note: These are finest warm from the oven, but leftovers can be wrapped and reheated for a few minutes in a low oven. Split and toast them the next morning, and you have a mighty fine bite with eggs or sausage.
