Tender Buttermilk Biscuits Recipe

Introduction

These tender buttermilk biscuits are a classic Southern favorite, perfect for breakfast or as a side to any meal. Light, flaky, and easy to make, they come together quickly with simple ingredients.

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

1. Step 1: Preheat your oven to 450°F (230°C).
2. Step 2: In a large bowl, combine the flour, baking powder, salt, and baking soda.
3. Step 3: Cut in the Country Crock® Spread using a pastry blender or two knives until the mixture resembles coarse crumbs.
4. Step 4: Gradually drizzle in the buttermilk and stir just until the dough is moistened.
5. Step 5: Turn the dough onto a lightly floured board and gently press into an 8-inch round.
6. Step 6: Using a 3-inch biscuit cutter, cut out 6 biscuits and arrange them on an ungreased baking sheet.
7. Step 7: Bake for about 10 minutes or until the biscuits are lightly golden on top.

Tips & Variations

• Use cold Country Crock® Spread for a flakier texture—work it quickly to keep it from melting.
• For extra flavor, brush the tops of the biscuits with melted butter right after baking.
• Try adding a pinch of dried herbs like rosemary or thyme to the flour mixture for a savory touch.

Storage

Store leftover biscuits in an airtight container at room temperature for up to 2 days. To keep them longer, freeze in a sealed bag for up to 1 month. Reheat wrapped in foil at 300°F (150°C) for 10-15 minutes or microwave covered briefly until warm.

How to Serve

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 as buttermilk. You can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 3/4 cup milk and letting it sit for 5 minutes.

What if I don’t have a biscuit cutter?

You can use a round cookie cutter, a drinking glass, or simply shape the dough into rounds with your hands for rustic biscuits.

Tender Buttermilk Biscuits Recipe

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★★★★★

4.9 from 132 reviews

These tender buttermilk biscuits are a classic Southern favorite, featuring a flaky, buttery texture with a slight tang from buttermilk. Perfect for breakfast, brunch, or as a side for any meal, they bake up golden and fluffy in just 10 minutes.

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

Ingredients

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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 butter substitute)
• 3/4 cup buttermilk

Instructions

1. Preheat Oven: Preheat your oven to 450°F (232°C) to ensure it’s hot enough for quick biscuit rising and browning.
2. Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, baking powder, salt, and baking soda, stirring well to distribute all leavening agents evenly.
3. 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, which helps create flaky layers.
4. Add Buttermilk: Gradually drizzle in the buttermilk while stirring, just until the dough is moistened and comes together. Avoid overmixing to keep biscuits tender.
5. Shape Dough: Turn the dough out onto a lightly floured surface and gently press it into an 8-inch round shape without overworking.
6. Cut Biscuits: Using a 3-inch biscuit cutter, cut out six biscuits from the dough, re-rolling scraps gently if needed.
7. Arrange and Bake: Place the biscuits on an ungreased baking sheet, spacing them slightly apart, and bake in the preheated oven for about 10 minutes or until the tops are lightly golden brown.

Notes

• For extra flaky layers, handle dough gently and avoid overworking.
• Use chilled spread to help create tender, flaky biscuits.
• Serve warm with butter, honey, or your favorite jam.
• You can substitute buttermilk with milk plus 1 tablespoon of vinegar or lemon juice if needed.
• Store leftover biscuits in an airtight container and reheat in a warm oven for best texture.

Keywords: buttermilk biscuits, tender biscuits, flaky biscuits, Southern biscuits, breakfast biscuits, homemade biscuits