Introduction

These tender buttermilk biscuits are a classic comfort food, perfect for breakfast or as a side for any meal. Light, flaky, and buttery, they come together quickly with simple ingredients.

The image shows five golden brown biscuits arranged on a white plate, with one biscuit in the center split open to reveal melted butter slowly oozing out. The biscuits have a soft, crumbly texture with slightly rough tops and smooth sides. The warm golden color contrasts with the creamy yellow butter in the middle. The plate sits on a white marbled surface. 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. Be careful not to overmix.
Step 5: Turn the dough out onto a lightly floured surface and gently press it into an 8-inch round.
Step 6: Use a 3-inch biscuit cutter to cut out six biscuits. Arrange them on an ungreased baking sheet.
Step 7: Bake for about 10 minutes or until the biscuits are lightly golden.

Tips & Variations

For extra flaky biscuits, handle the dough gently and avoid overworking it.
Substitute buttermilk with milk mixed with 1 tablespoon of lemon juice or vinegar if you don’t have buttermilk on hand.
Brush the tops with melted Country Crock® Spread after baking for a golden, buttery finish.

Storage

Store leftover biscuits in an airtight container at room temperature for up to 2 days. To keep them longer, freeze for up to 1 month and reheat in a warm oven or toaster oven for best results.

How to Serve

The image shows five golden brown biscuits on a white plate with a yellow rim, placed on a white marbled surface. The biscuits have a light, fluffy texture with a slightly rough top. One biscuit is cut open in the center, revealing a soft, crumbly inside with a small dollop of melting butter on top that adds a glossy shine. The scene is simple and focuses closely on the biscuits, showing detail in their round shape and lightly browned crust. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular butter instead of Country Crock® Spread?

Yes, you can substitute regular cold butter cut into small pieces. It will provide a similar flavor and texture.

How do I make sure my biscuits are tender and not tough?

Be careful not to overmix the dough and handle it gently. Overworking activates gluten, making biscuits tough instead of tender and flaky.

Tender Buttermilk Biscuits Recipe

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★★★★★

4.7 from 55 reviews

These Tender Buttermilk Biscuits are flaky, buttery, and perfectly golden, making them an ideal accompaniment for breakfast or dinner. Made with simple pantry staples like all-purpose flour, baking powder, and Country Crock® Spread, these biscuits come together quickly and bake to a soft, tender texture that’s sure to impress any biscuit lover.

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

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda

Wet Ingredients

1/2 cup Country Crock® Spread
3/4 cup buttermilk

Instructions

Preheat the Oven: Set your oven to 450°F (232°C) to ensure it is hot enough to bake the biscuits to a golden, flaky perfection.
Mix Dry Ingredients: In a large bowl, thoroughly combine the all-purpose flour, baking powder, salt, and baking soda to evenly distribute the leavening agents and salt throughout the flour.
Cut in the Country Crock Spread: Using a pastry blender or two knives, cut the Country Crock® Spread into the flour mixture until the texture resembles coarse crumbs, ensuring that the fat is well incorporated for flaky layers.
Add Buttermilk: Gradually drizzle in the buttermilk while stirring until the dough is just moistened; be careful not to overmix to maintain biscuit tenderness.
Shape the Dough: Lightly flour a board and gently press the dough into an 8-inch round shape without overworking it, which helps keep the biscuits tender.
Cut Biscuits: Use a 3-inch biscuit cutter to cut out 6 biscuits from the dough round, then place them on an ungreased baking sheet, spaced slightly apart.
Bake Biscuits: Bake in the preheated oven for 10 minutes or until the biscuits turn lightly golden on top, signaling they are cooked through and flaky.

Notes

Handle the dough gently to ensure tender, flaky biscuits—overmixing can make them tough.
Using cold Country Crock® Spread helps create flaky layers in the biscuits.
Biscuits are best enjoyed fresh out of the oven but can be reheated briefly in the oven for later use.
For a richer flavor, brush tops with melted butter immediately after baking.
Unbuttered baking sheets work well, but if desired, you can line with parchment paper for easy cleanup.

Keywords: Tender biscuits, buttermilk biscuits, flaky biscuits, homemade biscuits, breakfast biscuits, easy biscuit recipe