There is something mighty comforting about a pan of simple baked squares that can go from everyday supper to party table without a bit of fuss. These southern 3-ingredient cheesy buttermilk squares are the kind of old-fashioned side dish that reminds me of church suppers and neighborly drop-offs, where the best recipes were often the plainest on paper but disappeared first from the table. With just a handful of pantry and dairy staples, you get a tender, savory bake with crisp edges and plenty of rich cheese in every bite.
These squares are especially good alongside chili, ham, roast chicken, barbecue, or a pot of beans, and they fit right in at brunch with scrambled eggs and sausage too. If you are setting them out for a gathering, I like to serve them warm with a little softened butter on the side, plus a bowl of pickles or sliced tomatoes to cut through the richness.
Southern 3-Ingredient Cheesy Buttermilk Squares
Servings: 9 squares
Ingredients
2 cups self-rising flour
2 cups shredded sharp cheddar cheese
2 cups buttermilk
Directions
1. Heat your oven to 425°F and lightly grease an 8-inch square baking dish or small glass casserole dish.
2. In a large mixing bowl, stir together the self-rising flour and shredded cheddar cheese until the cheese is coated in flour.
3. Pour in the buttermilk and mix just until a thick batter forms and no dry pockets remain.
4. Spread the batter evenly into the prepared baking dish, smoothing the top with a spoon or spatula.
5. Bake for 22 to 28 minutes, until the top is golden brown, the edges are crisp, and the center is set.
6. Let the pan cool for 5 to 10 minutes, then cut into squares and serve warm.
Variations & Tips
For extra richness: Stir in 2 tablespoons melted butter with the buttermilk if you want an even more tender, buttery square with a deeper golden edge.
Cheese swap: Sharp cheddar gives the best old-fashioned flavor, but you can use Monterey Jack, Colby, or a cheddar blend if that is what you have in the refrigerator.
Pan size tip: An 8-inch square dish makes thicker squares. If you spread the batter in a slightly larger dish, start checking early since the bake will finish faster and the pieces will be a little thinner.
Make-ahead note: These are best warm, but they reheat nicely. Cover leftovers and warm them in a low oven for a few minutes to bring back those crisp edges.
Serving idea: Split a warm square and tuck in a slice of country ham or serve alongside soup or beans for a simple meal that feels like something straight from a Midwestern potluck table.