Sheet Pan Biscuit Squares

Sheet Pan Biscuit Squares


4 cups Dierbergs flour
2 tablespoons baking powder
1 teaspoon salt
12 tablespoons Dierbergs butter, cut into small pieces and chilled
2 cups buttermilk


In work bowl of food processor fitted with steel knife blade, combine flour, baking powder, and salt; pulse several times to combine. Add butter; pulse until mixture is evenly combined and resembles coarse meal. Add buttermilk; pulse just until combined.

Turn dough out onto lightly floured surface; dust top with flour and gently fold dough over on itself 5 or 6 times. Press dough evenly into 10 x 15 x 1-inch jellyroll pan that has been lightly coated with no-stick cooking spray. Bake in 450°F. oven until light golden brown, about 15 to 20 minutes. Let stand 5 minutes before cutting into squares.

Servings: 24
Serving Size: Per Serving

Per Serving
Calories: 138
Cholesterol: 17 mg
Fat: 6 g
Sodium: 240 mg
Carbohydrates: 17 g
Protein: 3 g
Fiber: 1 g