Using a butter knife or spatula, lightly score the batter into 9 even squares (3 by 3). You’re not cutting all the way through, just marking where the biscuits will naturally pull apart after baking.
Bake on the center rack for 20–25 minutes, or until the biscuits are tall, fluffy, and the tops are a deep golden brown and crisp. The butter will be sizzling around the edges.
Golden biscuits scored into squares after baking
Golden biscuits scored into squares after baking
Remove the pan from the oven and let the biscuits sit for 5–10 minutes so they can set slightly and soak up some of the butter. Use the foil overhang to lift the whole slab out of the pan onto a cutting board, then cut along the scored lines into 9 squares.
Serve warm, ideally right away, while the tops are still crispy and the centers are soft and fluffy. Store any leftovers tightly wrapped at room temperature for up to 1 day, then reheat in a 350°F (175°C) oven for 5–8 minutes to refresh the texture.
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