Introduction

These tender buttermilk biscuits are perfect for breakfast or as a side to any meal. Fluffy and flaky, they come together quickly with simple ingredients you likely have on hand.

Five light golden brown biscuits are stacked on a white plate with a detailed rim edge. One biscuit is split open and placed on top, showing a soft, crumbly texture inside and a shiny, melting pat of butter in the center. The biscuits have a fluffy, slightly uneven surface with some cracks, giving a homemade look. The plate sits on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup Country Crock® Spread
3/4 cup buttermilk

Instructions

Step 1: Preheat your oven to 450°F (232°C).
Step 2: In a large bowl, combine the flour, baking powder, salt, and baking soda.
Step 3: Cut in the Country Crock® Spread using a pastry blender or two knives, until the mixture resembles coarse crumbs.
Step 4: Gradually drizzle in the buttermilk while stirring until just moistened.
Step 5: Gently press the dough into an 8-inch round on a lightly floured surface.
Step 6: Use a 3-inch biscuit cutter to cut out 6 biscuits. Place them on an ungreased baking sheet.
Step 7: Bake for about 10 minutes or until the biscuits are lightly golden on top. Serve warm.

Tips & Variations

For extra flaky layers, handle the dough as little as possible and avoid overmixing.
Substitute the Country Crock® Spread with cold butter for a richer flavor.
Add 1 tablespoon of sugar for a slightly sweeter biscuit.
Brush the tops with melted butter right after baking for a golden, flavorful finish.

Storage

Store leftover biscuits in an airtight container at room temperature for up to 2 days. To keep longer, freeze them wrapped individually and thaw at room temperature before reheating. Warm biscuits in a 350°F oven for 5-7 minutes or microwave wrapped in a damp paper towel for 15-20 seconds.

How to Serve

Five light golden brown biscuits are placed on a white plate with a decorative edge. One biscuit is split open and stacked on top of the others, showing a soft, fluffy inside texture with a melting pat of light yellow butter sitting in the middle. The biscuits have smooth, rounded tops and slightly textured sides, with a warm, inviting look. The scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Regular milk won’t give the same tangy flavor or tender texture. If you don’t have buttermilk, mix 3/4 cup milk with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes before using.

How can I make my biscuits fluffier?

Be sure to use fresh baking powder and handle the dough gently to keep the air in. Also, cutting biscuits straight down without twisting preserves their rise and shape.

Tender Buttermilk Biscuits Recipe

Print Recipe

★★★★★

4.9 from 98 reviews

These Tender Buttermilk Biscuits are a classic Southern favorite, featuring a flaky, buttery texture and a golden crust. Made with simple pantry staples like all-purpose flour, baking powder, and Country Crock® Spread, they are quick to prepare and perfect for breakfast, brunch, or alongside your favorite meals.

Author: Dana
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 6 biscuits 1x
Category: Baking
Method: Baking
Cuisine: Southern American
Diet: Vegetarian

Ingredients

Scale

Biscuits

2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup Country Crock® Spread (cold)
3/4 cup buttermilk (cold)

Instructions

Preheat the oven: Set your oven to 450°F (232°C) to ensure it is hot enough to quickly bake the biscuits, giving them a golden, flaky crust.
Mix dry ingredients: In a large bowl, combine the all-purpose flour, baking powder, salt, and baking soda. This mixture provides the leavening and seasoning for the biscuits.
Cut in the spread: Add the cold Country Crock® Spread to the dry ingredients. Using a pastry blender or two knives, cut in the spread until the mixture resembles coarse crumbs. This creates the biscuit’s flaky texture.
Add buttermilk: Gradually drizzle in the cold buttermilk and stir just until the dough is moistened. Avoid overmixing to keep biscuits tender.
Shape the dough: Gently press the dough onto a lightly floured board into an 8-inch round. This creates the biscuit base.
Cut biscuits: Use a 3-inch biscuit cutter to cut out 6 biscuits. Do not twist the cutter to maintain the layered texture.
Arrange and bake: Place the biscuits on an ungreased baking sheet, leaving a little space between each. Bake for about 10 minutes or until they turn lightly golden on top.
Serve warm: Remove from the oven and serve the biscuits warm for the best taste and texture.

Notes

For fluffier biscuits, keep the Country Crock® Spread and buttermilk cold.
Do not overwork the dough to maintain a tender crumb.
Use a sharp biscuit cutter and avoid twisting it to keep edges light and flaky.
Serve with butter, honey, or jam for an added flavor boost.
Biscuits are best enjoyed fresh but can be stored in an airtight container for up to 2 days.

Keywords: buttermilk biscuits, tender biscuits, Southern biscuits, easy biscuit recipe, baking biscuits