Introduction

These tender buttermilk biscuits are perfect for breakfast or as a side with your favorite meals. Fluffy on the inside and lightly golden on the outside, they’re easy to make with simple ingredients you probably have on hand.

Five round biscuits with a light golden brown top and a soft, crumbly texture are arranged closely together on a white plate with a decorative edge. One biscuit is broken open and placed on top, showing its fluffy inside and melted yellow butter slowly soaking into the crumbs. The biscuits have a slightly uneven surface, indicating a homemade quality. The setting includes a white marbled texture background. 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, stirring until just moistened.
Step 5: Lightly flour a clean surface, then gently press the dough into an 8-inch round.
Step 6: Use a 3-inch biscuit cutter to cut out 6 biscuits from the dough.
Step 7: Arrange the biscuits on an ungreased baking sheet and bake for 10 minutes or until they turn lightly golden.

Tips & Variations

For extra flaky biscuits, handle the dough gently and avoid overmixing once you add the buttermilk.
You can substitute regular butter for the Country Crock® Spread if preferred.
Add 1/2 teaspoon of garlic powder or fresh herbs like rosemary for a savory twist.

Storage

Store leftover biscuits in an airtight container at room temperature for up to 2 days. To keep longer, freeze them wrapped in foil or plastic wrap for up to 3 months. Reheat in a warm oven at 350°F for 5–7 minutes or microwave briefly to enjoy them warm and soft.

How to Serve

Five round biscuits with a light golden-brown top and pale sides are placed closely together on a white plate with a textured edge. One biscuit is sliced open and positioned on top of the others, showing a soft, crumbly interior with a smooth dollop of melted pale yellow butter sitting in the middle. The colors and textures highlight the warm, fresh-baked quality of the biscuits, all resting 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?

Buttermilk provides acidity that reacts with baking powder and baking soda to help the biscuits rise and stay tender. If you don’t have buttermilk, mix 3/4 cup milk with 1 tablespoon lemon juice or vinegar, let it sit for 5 minutes, then use as a substitute.

How can I make biscuits fluffier?

Make sure to use fresh baking powder and handle the dough gently without overworking. Also, baking at a high temperature like 450°F helps create steam for a flaky, fluffy texture.

Tender Buttermilk Biscuits Recipe

Print Recipe

★★★★★

4.9 from 91 reviews

These Tender Buttermilk Biscuits are flaky and golden, perfect as a flaky side or breakfast biscuit. Made with simple pantry staples like all-purpose flour, baking powder, and buttermilk, these biscuits come together quickly and bake up light and tender with a buttery flavor thanks to Country Crock® Spread.

Author: Kai
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 (or softened butter)
3/4 cup buttermilk

Instructions

Preheat Oven: Preheat your oven to 450°F to ensure it’s hot enough to create fluffy, golden biscuits.
Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, baking powder, salt, and baking soda. Mix thoroughly to evenly distribute the leavening agents and salt.
Cut in Spread: Using a pastry blender or two knives, cut the Country Crock® Spread into the dry ingredients until the mixture resembles coarse crumbs. This helps create flaky layers.
Add Buttermilk: Gradually drizzle in the buttermilk, stirring just until the dough is moistened. Avoid overmixing to keep biscuits tender.
Form Dough: Turn the dough out onto a lightly floured surface and gently press it into an 8-inch round. Handle the dough gently to avoid toughening.
Cut Biscuits: Using a 3-inch biscuit cutter, cut out 6 biscuits from the dough. Gather scraps gently and re-roll if needed to cut more biscuits.
Arrange and Bake: Place the biscuits on an ungreased baking sheet, spacing them slightly apart. Bake in the preheated oven for about 10 minutes or until they are lightly golden on top.
Cool and Serve: Remove biscuits from the oven and let them cool slightly before serving warm. Enjoy with butter, jam, or your favorite toppings.

Notes

For extra flaky biscuits, be sure to keep the Country Crock® Spread cold before cutting it into the dry ingredients.
Do not overmix the dough to prevent tough biscuits.
You can brush the tops with melted butter after baking for extra richness.
These biscuits are best enjoyed fresh but can be stored in an airtight container for 1-2 days.
Reheat gently in a microwave or oven before serving for a fresh-baked taste.

Keywords: buttermilk biscuits, flaky biscuits, easy biscuit recipe, breakfast biscuits, baking