Now, who doesn’t love the rich, tangy twist buttermilk adds to desserts? From fluffy pancakes to creamy pies, buttermilk is the secret ingredient that turns good treats into unforgettable delights. Dive into our roundup of 17 Delicious Buttermilk Dessert Recipes that promise to wow your taste buds and impress your loved ones. Whether you’re a baking novice or a seasoned pro, there’s something here to sweeten your day!
Buttermilk Pie
On a quiet evening like this, there’s something deeply comforting about the simplicity of a buttermilk pie. Its creamy texture and subtle tang whisper of home, of kitchens filled with the warmth of baking, and of moments shared over slices still warm from the oven.
Ingredients
- 1 1/2 cups of sugar, because every good pie starts with a little sweetness
- 1/2 cup of butter, softened to room temperature for that perfect blend
- 3 eggs, to give it structure and richness
- 1/4 cup of buttermilk, for that signature tang
- A splash of vanilla extract, because it makes everything better
- 1 tbsp of all-purpose flour, just enough to thicken things up
- A pinch of salt, to balance the sweetness
- 1 unbaked pie crust, because we’re keeping it simple
Instructions
- Preheat your oven to 350°F (175°C), letting it warm up while you prepare the filling.
- In a large bowl, cream together the sugar and butter until light and fluffy. This is where the magic starts.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Patience here makes for a smoother filling.
- Stir in the buttermilk, vanilla extract, flour, and salt, mixing until just combined. Overmixing can lead to a tough pie, so gentle does it.
- Pour the filling into the unbaked pie crust, smoothing the top with a spatula for an even bake.
- Bake for 45 to 50 minutes, or until the center is set but still slightly wobbly. The edges should be a golden brown, a sign it’s perfectly done.
- Let the pie cool on a wire rack for at least an hour. This waiting period is crucial for the filling to set properly.
The buttermilk pie emerges from the oven with a custard-like center, surrounded by a flaky, buttery crust. Its flavor is a delicate balance of sweet and tang, perfect on its own or with a dollop of whipped cream for those who adore a little extra indulgence.
Buttermilk Chocolate Cake
Evenings like these call for something sweet, something that feels like a warm hug after a long day. That’s where this buttermilk chocolate cake comes in, with its rich, moist crumb and deep cocoa flavor that seems to slow time just a little.
Ingredients
- 2 cups of all-purpose flour, because it’s the trusty base of so many good things
- 1 and 3/4 cups of sugar, for that perfect sweetness
- 3/4 cup of unsweetened cocoa powder, the darker the better
- 1 and 1/2 teaspoons of baking soda, to give it lift
- 1/2 teaspoon of salt, just to balance everything out
- 1 cup of buttermilk, for that tangy tenderness
- 1/2 cup of vegetable oil, keeping it moist
- 2 large eggs, because they bind it all together
- 2 teaspoons of vanilla extract, a splash of warmth
- 1 cup of boiling water, to bloom the cocoa and make the batter silky
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan. This ensures your cake won’t stick and bakes evenly.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. Sifting the cocoa can prevent lumps, making for a smoother batter.
- Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until just combined; overmixing can lead to a tough cake.
- Carefully stir in the boiling water. The batter will be thin, but that’s what gives the cake its incredible moisture.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely. This patience prevents it from falling apart.
Once cooled, the cake is wonderfully moist with a tender crumb, the kind that pairs beautifully with a dusting of powdered sugar or a dollop of whipped cream. Or, for a decadent twist, serve it slightly warm with a scoop of vanilla ice cream melting over the top.
Buttermilk Lemon Bars
Remembering the first time I tasted buttermilk lemon bars, the tangy sweetness seemed to dance on my tongue, a perfect balance of creamy and citrus that lingered long after the last bite. It’s a recipe that feels like a warm hug on a chilly afternoon, simple yet profoundly satisfying.
Ingredients
- 1 cup of all-purpose flour, because it’s the backbone of our crust
- A stick of unsalted butter, cold and cubed, for that flaky texture we crave
- A quarter cup of powdered sugar, to sweeten the deal just right
- 3 eggs, because they’re the glue holding our filling together
- A cup of granulated sugar, for that sweet, sweet melody
- Half a cup of buttermilk, adding a tangy depth that’s irreplaceable
- The zest and juice of 2 lemons, for that bright, sunny flavor
- A tablespoon of all-purpose flour, just a little extra to thicken things up
Instructions
- Preheat your oven to 350°F (175°C), because every great baking adventure starts here.
- In a bowl, mix 1 cup of flour and powdered sugar, then cut in the butter until the mixture resembles coarse crumbs. Press this into an 8-inch square pan lined with parchment paper, and bake for 20 minutes until lightly golden. Tip: Chilling the crust for 10 minutes before baking can prevent shrinkage.
- While the crust cools slightly, whisk together eggs, granulated sugar, buttermilk, lemon zest, lemon juice, and the remaining flour until smooth. Pour over the warm crust. Tip: Straining the mixture ensures a silky smooth filling.
- Bake for another 25 minutes, or until the filling is set but still has a slight jiggle in the center. Tip: Overbaking can lead to cracks, so keep an eye on it.
- Let cool completely on a wire rack, then chill in the fridge for at least 2 hours before slicing. This patience rewards you with clean, sharp cuts.
Zesty and creamy, these buttermilk lemon bars are a testament to the beauty of simplicity. Serve them chilled with a dusting of powdered sugar or a dollop of whipped cream for an extra touch of indulgence.
Buttermilk Peach Cobbler
On a quiet evening like this, when the air carries the faintest whisper of autumn, there’s something deeply comforting about pulling a warm, bubbling peach cobbler from the oven. The buttermilk adds a tender richness to the biscuit topping, making each bite a perfect balance of sweet and tangy.
Ingredients
- 4 cups of sliced fresh peaches, about 6 medium ones
- 1 cup of granulated sugar, plus a couple of tablespoons for sprinkling
- 1/4 cup of packed brown sugar
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of ground nutmeg
- 1 tablespoon of lemon juice
- 1 cup of all-purpose flour
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1/4 teaspoon of salt
- 1/2 cup of unsalted butter, melted
- 1 cup of buttermilk
- A splash of vanilla extract
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- In a large bowl, toss the sliced peaches with 1/2 cup of granulated sugar, brown sugar, cinnamon, nutmeg, and lemon juice until well coated. Spread evenly in the prepared baking dish.
- In another bowl, whisk together the flour, remaining 1/2 cup of granulated sugar, baking powder, baking soda, and salt.
- Stir in the melted butter, buttermilk, and vanilla extract just until combined. The batter will be thick but pourable.
- Pour the batter over the peaches, spreading gently to cover. Sprinkle the top with a couple of tablespoons of sugar for a crispy finish.
- Bake for 45-50 minutes, or until the topping is golden brown and a toothpick inserted into the center comes out clean.
- Let the cobbler cool for at least 10 minutes before serving to allow the juices to thicken slightly.
Rich with the essence of summer peaches and crowned with a golden, buttery crust, this cobbler is best enjoyed warm, perhaps with a scoop of vanilla ice cream melting lazily over the top. The contrast between the juicy fruit and the fluffy, slightly tangy biscuit topping is nothing short of heavenly.
Buttermilk Blueberry Muffins
There’s something deeply comforting about the ritual of baking, especially when it involves the humble buttermilk blueberry muffin. The way the batter comes together, the burst of berries, and the golden tops that emerge from the oven—it’s a simple pleasure that feels like a warm hug on a quiet morning.
Ingredients
- 2 cups of all-purpose flour, because that’s what we always have on hand
- 1/2 cup of sugar, for just the right amount of sweetness
- 1 tbsp of baking powder, to give them a nice lift
- 1/2 tsp of salt, to balance the flavors
- 1 cup of buttermilk, for that tender crumb
- 1/3 cup of melted butter, because everything’s better with butter
- 1 large egg, to bind it all together
- 1 tsp of vanilla extract, for a hint of warmth
- 1 1/2 cups of fresh blueberries, because they’re the star of the show
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- In another bowl, mix the buttermilk, melted butter, egg, and vanilla extract until smooth. Tip: Make sure your buttermilk is at room temperature to avoid clumping.
- Gently fold the wet ingredients into the dry ingredients until just combined. Tip: Overmixing can lead to tough muffins, so a few lumps are okay.
- Carefully fold in the blueberries, trying not to burst them. Tip: Tossing the blueberries in a little flour before adding can help prevent them from sinking to the bottom.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 20-25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Zesty and moist, these muffins have a delightful contrast between the tender crumb and the juicy blueberries. Serve them warm with a dollop of clotted cream for an indulgent twist, or enjoy them as they are with your morning coffee.
Buttermilk Banana Bread
How comforting it is to fill the kitchen with the warm, sweet aroma of baking banana bread, especially when buttermilk lends its tender touch to the loaf. This recipe, a humble yet heartfelt creation, turns overripe bananas and a splash of buttermilk into something wonderfully moist and subtly tangy.
Ingredients
- 3 overripe bananas, the kind you’d think about tossing
- 1/2 cup of buttermilk, for that tender crumb
- 1/2 cup of unsalted butter, softened to room temperature
- 3/4 cup of granulated sugar, because sweetness is key
- 2 large eggs, to bind it all together
- 1 tsp of vanilla extract, for a whisper of warmth
- 2 cups of all-purpose flour, spooned and leveled
- 1 tsp of baking soda, to give it lift
- 1/2 tsp of salt, to balance the sweetness
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan. A light coating of butter or a spritz of cooking spray works wonders.
- In a large bowl, mash the bananas with a fork until smooth. A few small lumps are okay; they add character.
- Add the softened butter and sugar to the bananas, mixing until creamy. This is where the magic starts.
- Beat in the eggs, one at a time, then stir in the vanilla and buttermilk. The mixture might look a bit curdled, but it’ll come together.
- In another bowl, whisk together the flour, baking soda, and salt. Gently fold this into the wet ingredients until just combined. Overmixing is the enemy of tender banana bread.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula. A little wiggle of the pan helps it settle evenly.
- Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent it with foil.
- Let the bread cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely. Patience rewards you with perfect slices.
Fresh from the oven, this buttermilk banana bread boasts a golden crust giving way to a moist, flavorful interior. Enjoy it as is, or toast a slice and slather it with butter for a simple yet sublime treat.
Buttermilk Coconut Cookies
Whispering the secrets of comfort into every bite, these buttermilk coconut cookies are a tender embrace of flavors, blending the tangy depth of buttermilk with the sweet, tropical whisper of coconut. It’s a recipe that feels like a quiet afternoon, simple yet profoundly satisfying.
Ingredients
- 1 cup of all-purpose flour
- A pinch of salt
- 1/2 teaspoon of baking soda
- 1/4 cup of softened butter
- 1/2 cup of sugar
- 1 egg
- A splash of buttermilk
- 1/2 cup of shredded coconut
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, salt, and baking soda to ensure they’re well combined.
- Cream the softened butter and sugar together in a separate bowl until the mixture is light and fluffy, about 3 minutes.
- Beat in the egg until fully incorporated, then gently stir in the buttermilk.
- Gradually fold the dry ingredients into the wet mixture, being careful not to overmix.
- Stir in the shredded coconut until evenly distributed throughout the dough.
- Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are just starting to turn golden. Tip: The cookies will continue to cook slightly on the baking sheet after removed from the oven, so it’s okay if they seem a bit soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Tip: This resting time helps them set without falling apart.
- For an extra touch, lightly toast some additional coconut and sprinkle it over the cookies before serving. Tip: Toasting coconut enhances its flavor and adds a delightful crunch.
Rich in texture with a delicate crumb, these cookies carry the warmth of buttermilk and the joy of coconut in every bite. Serve them alongside a cup of tea for a moment of quiet indulgence, or share them as a sweet gesture of kindness.
Buttermilk Apple Crisp
Zephyrs of autumn whisper through the kitchen as we gather around the warmth of the oven, where buttermilk apple crisp comes to life. This dish, a tender embrace of tart apples and creamy buttermilk, crowned with a golden, crumbly topping, feels like a slow dance between seasons.
Ingredients
- 4 cups of thinly sliced apples (a mix of Granny Smith and Honeycrisp works wonders)
- A splash of buttermilk, about 1/2 cup
- 1 cup of all-purpose flour (for that cozy, crumbly topping)
- A couple of tablespoons of cold butter, diced
- 1/2 cup of brown sugar (for a deep, caramel sweetness)
- A pinch of cinnamon and nutmeg (because spice is nice)
- 1/4 cup of granulated sugar (just a little extra sweetness)
Instructions
- Preheat your oven to 375°F (190°C), letting it warm up like a sunny autumn afternoon.
- Toss the sliced apples with granulated sugar and a splash of buttermilk in a bowl, coating them gently as if tucking them into bed.
- In another bowl, mix flour, brown sugar, cinnamon, and nutmeg. Add the diced butter, using your fingers to rub it into the flour until the mixture resembles coarse crumbs—this is your crisp’s cozy blanket.
- Spread the apple mixture evenly in a baking dish, then sprinkle the crumb topping over the apples like the first snow of the season.
- Bake for 35-40 minutes, until the topping is golden and the apples are tender when poked with a fork. The scent will tell you it’s ready before the timer does.
- Let it sit for 10 minutes after baking; this patience rewards you with the perfect texture.
The buttermilk apple crisp emerges from the oven with a topping that’s irresistibly crisp, giving way to apples that are just the right side of tender. Serve it warm, with a dollop of whipped cream melting into the crevices, or enjoy it the next morning, cold, straight from the fridge—a secret breakfast treat.
Buttermilk Pecan Pralines
There’s something deeply comforting about the process of making buttermilk pecan pralines, a sweet nod to Southern tradition that feels like a warm hug on a cool evening.
Ingredients
- 2 cups of granulated sugar
- 1 cup of buttermilk, the kind that’s rich and tangy
- A splash of vanilla extract, because it makes everything better
- A couple of tablespoons of unsalted butter
- 1 teaspoon of baking soda, for that perfect lift
- A generous cup of pecans, toasted to bring out their nutty sweetness
Instructions
- Grab a heavy-bottomed saucepan and combine the sugar and buttermilk over medium heat, stirring gently until the sugar dissolves completely.
- Once dissolved, stop stirring and let the mixture come to a boil. Use a candy thermometer to watch for it to reach 238°F, the soft-ball stage that’s just right for pralines.
- Tip: Resist the urge to stir during boiling; it can cause the sugar to crystallize.
- Remove from heat and quickly stir in the vanilla extract, butter, and baking soda. The mixture will foam up beautifully—this is normal and adds to the pralines’ light texture.
- Tip: Work swiftly here to keep the temperature from dropping too much, ensuring smooth, creamy pralines.
- Fold in the toasted pecans, then drop spoonfuls of the mixture onto parchment paper. Let them set until firm, about 20 minutes.
- Tip: If the pralines harden too quickly, a brief warm-up on the stove can make them easier to spoon out.
Velvety and rich, these pralines strike a delightful balance between creamy and crunchy. Serve them alongside a strong coffee for a truly indulgent treat, or wrap them in pretty paper for a heartfelt homemade gift.
Buttermilk Vanilla Pudding
As the evening light fades, there’s something deeply comforting about stirring together a simple, creamy dessert that feels like a hug in a bowl. This buttermilk vanilla pudding is just that—a tender, velvety treat that whispers of home and heart.
Ingredients
- 2 cups of buttermilk, because its tang makes the pudding sing
- 1/2 cup of sugar, for just the right sweetness
- 3 tablespoons of cornstarch, to thicken things up nicely
- A pinch of salt, to balance the flavors
- 2 large eggs, because they’re the backbone of our pudding
- 1 teaspoon of vanilla extract, for that warm, familiar aroma
- A splash of heavy cream, because why not make it extra indulgent?
Instructions
- In a medium saucepan, whisk together the buttermilk, sugar, cornstarch, and salt over medium heat until the sugar dissolves, about 2 minutes. Tip: Keep the heat medium to avoid scorching the milk.
- In a separate bowl, lightly beat the eggs, then slowly whisk in a cup of the warm buttermilk mixture to temper them. This prevents the eggs from scrambling when added back to the pot.
- Pour the egg mixture back into the saucepan, stirring constantly. Cook for another 5 minutes, or until the pudding thickens enough to coat the back of a spoon. Tip: If you draw a line with your finger on the spoon, it should hold its shape.
- Remove from heat and stir in the vanilla extract and heavy cream. Let it cool for a minute before pouring into serving dishes. Tip: Cover the pudding with plastic wrap directly on the surface to prevent a skin from forming.
- Chill in the refrigerator for at least 2 hours, or until set and cold.
Velvety and rich, this pudding is a dream with its smooth texture and the perfect balance of sweet and tangy. Serve it with a sprinkle of cinnamon or fresh berries for a little extra love.
Buttermilk Strawberry Shortcake
Remembering the first time I stumbled upon the perfect buttermilk strawberry shortcake, it was as if the universe had conspired to bring together the most tender cake with the juiciest strawberries, a moment of pure serendipity.
Ingredients
- 2 cups of all-purpose flour, because that’s what gives it the perfect crumb
- 1/2 cup of sugar, for just the right amount of sweetness
- 1 tbsp of baking powder, to make it rise beautifully
- 1/2 tsp of salt, to balance all the flavors
- 1/2 cup of cold unsalted butter, cubed, because cold butter makes the flakiest shortcake
- 3/4 cup of buttermilk, plus a splash more if the dough feels dry
- 1 tsp of vanilla extract, for that warm, inviting aroma
- 1 lb of fresh strawberries, hulled and sliced, because they’re the star of the show
- 1/4 cup of sugar, for macerating the strawberries
- 1 cup of heavy cream, whipped to soft peaks, for that cloud-like topping
Instructions
- Preheat your oven to 425°F (220°C), because a hot oven is key for a golden crust.
- In a large bowl, whisk together the flour, 1/2 cup of sugar, baking powder, and salt.
- Add the cubed butter to the dry ingredients. Use your fingers to rub the butter into the flour until the mixture resembles coarse crumbs. Tip: Keep your hands cold to prevent the butter from melting.
- Pour in the buttermilk and vanilla extract, stirring just until the dough comes together. If it’s too dry, add a splash more buttermilk.
- Turn the dough onto a lightly floured surface and gently pat it into a 1-inch thick circle. Cut into 6 wedges.
- Place the wedges on a baking sheet lined with parchment paper, spacing them about 2 inches apart. Bake for 12-15 minutes, or until golden brown.
- While the shortcakes bake, toss the sliced strawberries with 1/4 cup of sugar in a bowl. Let them sit to macerate and release their juices.
- Once the shortcakes are out of the oven and slightly cooled, split them in half horizontally.
- Layer the bottom halves with the macerated strawberries and their juices, then top with a dollop of whipped cream. Place the top halves over the cream. Tip: For extra indulgence, drizzle a little honey over the whipped cream.
- Serve immediately, perhaps with a sprig of mint for a pop of color. Tip: If you’re feeling adventurous, a sprinkle of lemon zest adds a bright contrast to the sweetness.
Fresh from the oven, the shortcakes are wonderfully tender, with a slight crispness that gives way to the juicy strawberries and pillowy whipped cream. For a twist, try serving them with a scoop of vanilla ice cream instead of whipped cream, letting it melt slightly into the warm cake.
Buttermilk Caramel Flan
Kindly imagine a dessert that whispers sweet nothings to your soul, a buttermilk caramel flan that cradles the warmth of home in every silky bite. This dish, a tender embrace of creamy custard and golden caramel, is a testament to the beauty of simplicity and the depth of flavor.
Ingredients
- 1 cup of sugar, for that golden caramel magic
- 4 large eggs, because every great custard starts here
- 1 can (14 oz) of sweetened condensed milk, for a touch of sweetness
- 1 cup of buttermilk, to add that slight tang and richness
- A splash of vanilla extract, for aroma and depth
- A pinch of salt, to balance the sweetness
Instructions
- Preheat your oven to 350°F (175°C), ensuring a warm welcome for your flan.
- In a medium saucepan over medium heat, melt the sugar until it turns a deep amber color, stirring occasionally to prevent burning. Tip: Keep a close eye on the sugar; it goes from perfect to burnt in seconds.
- Quickly pour the caramel into a 9-inch round baking dish, tilting to coat the bottom evenly. The caramel will harden fast, so work swiftly.
- In a large bowl, whisk together the eggs, condensed milk, buttermilk, vanilla extract, and salt until smooth. Tip: Strain the mixture through a fine-mesh sieve for an ultra-smooth custard.
- Pour the custard over the hardened caramel in the baking dish.
- Place the baking dish in a larger roasting pan and fill the pan with hot water until it reaches halfway up the sides of the baking dish. Tip: This water bath ensures gentle, even cooking.
- Bake for 50-60 minutes, or until the flan is set but still slightly jiggly in the center.
- Remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours, preferably overnight, to set completely.
- To serve, run a knife around the edges of the dish and invert onto a serving plate, allowing the caramel to drizzle over the top.
Yielding to the allure of this buttermilk caramel flan, you’ll find its texture a perfect balance between firm and yielding, with flavors that dance between sweet and subtly tangy. Serve it chilled, with a sprinkle of sea salt or a side of fresh berries, to elevate its humble elegance.
Buttermilk Raspberry Scones
Falling into the rhythm of a quiet morning, there’s something deeply comforting about the process of making buttermilk raspberry scones. The way the dough comes together, speckled with juicy raspberries, feels like a gentle embrace from the kitchen.
Ingredients
- 2 cups of all-purpose flour, plus a little extra for dusting
- 1/4 cup of granulated sugar
- 1 tablespoon of baking powder
- 1/2 teaspoon of salt
- 1/2 cup of cold unsalted butter, cubed
- 1/2 cup of buttermilk
- 1 large egg
- 1 teaspoon of vanilla extract
- a handful of fresh raspberries
- a splash of heavy cream for brushing
- a couple of tablespoons of coarse sugar for sprinkling
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the cubed butter to the dry ingredients. Using your fingertips, rub the butter into the flour until the mixture resembles coarse crumbs. Tip: Keep the butter cold for flakier scones.
- In a small bowl, whisk together the buttermilk, egg, and vanilla extract.
- Make a well in the center of the dry ingredients and pour in the wet mixture. Gently stir until just combined.
- Fold in the raspberries carefully to avoid crushing them. Tip: Frozen raspberries can be used without thawing to prevent too much juice from bleeding into the dough.
- Turn the dough out onto a lightly floured surface and pat into a 1-inch thick circle.
- Cut the dough into 8 wedges and transfer them to the prepared baking sheet.
- Brush the tops of the scones with heavy cream and sprinkle with coarse sugar. Tip: This step adds a beautiful golden color and a slight crunch to the scones.
- Bake for 15-18 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
Zesty yet tender, these scones strike a perfect balance between sweet and tart. Enjoy them warm, with a dollop of clotted cream or a drizzle of honey, for a truly indulgent breakfast or afternoon treat.
Buttermilk Pumpkin Bread
Mornings like these, when the air carries a hint of autumn, call for something warm and spiced from the oven. This buttermilk pumpkin bread, with its tender crumb and cozy spices, is just the thing to savor with a cup of tea.
Ingredients
- 1 and 3/4 cups of all-purpose flour
- a teaspoon of baking soda
- a pinch of salt
- a teaspoon of cinnamon
- half a teaspoon of nutmeg
- a quarter teaspoon of cloves
- a cup of pumpkin puree
- a couple of eggs
- a splash of buttermilk
- half a cup of melted butter
- a cup of sugar
Instructions
- Preheat your oven to 350°F and grease a 9×5 inch loaf pan.
- In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- In another bowl, mix the pumpkin puree, eggs, buttermilk, melted butter, and sugar until smooth.
- Gently fold the wet ingredients into the dry ones until just combined; overmixing can make the bread tough.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
The bread is wonderfully moist, with a delicate spice that doesn’t overpower the pumpkin. Try it toasted with a smear of cream cheese for a little extra indulgence.
Buttermilk Honey Biscuits
Perhaps there’s no simpler joy than the warm, flaky embrace of a buttermilk honey biscuit, fresh from the oven. It’s a humble dish that carries the whispers of morning light and the comfort of home.
Ingredients
- 2 cups of all-purpose flour, plus a little extra for dusting
- 1 tablespoon of baking powder
- 1/2 teaspoon of baking soda
- 1 teaspoon of salt
- 1/2 cup of cold unsalted butter, cubed
- 3/4 cup of buttermilk
- 1/4 cup of honey, plus a drizzle more for serving
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the cold butter cubes to the dry ingredients. Using your fingertips, work the butter into the flour until the mixture resembles coarse crumbs. Tip: Keep the butter cold for flakier biscuits.
- Make a well in the center of the mixture and pour in the buttermilk and honey. Stir gently until just combined. Tip: Overmixing leads to tough biscuits.
- Turn the dough onto a lightly floured surface and knead it gently a couple of times until it comes together.
- Pat the dough into a 1-inch thick rectangle. Using a floured biscuit cutter, cut out biscuits and place them on the prepared baking sheet. Tip: Press straight down without twisting for even rising.
- Bake for 12-15 minutes, or until the biscuits are golden brown on top.
- Let them cool for a minute before serving with an extra drizzle of honey.
The biscuits emerge golden and tender, with pockets of buttery layers that melt in your mouth. The honey adds a subtle sweetness, making them perfect alongside a cup of tea or as the base for a breakfast sandwich.
Buttermilk Cherry Clafoutis
Remembering the first time I stumbled upon this recipe, it felt like uncovering a hidden gem in the vast world of desserts. The buttermilk cherry clafoutis, with its humble ingredients and rustic charm, has a way of turning an ordinary afternoon into something quietly magical.
Ingredients
- 1 cup of buttermilk, because its tanginess balances the sweetness perfectly
- A couple of eggs, to give it that custardy texture we all love
- 1/2 cup of sugar, for just the right amount of sweetness
- A splash of vanilla extract, because it makes everything better
- 1 cup of all-purpose flour, the foundation of our clafoutis
- A pinch of salt, to elevate all the flavors
- 2 cups of fresh cherries, pitted, because they’re the star of the show
- 1 tbsp of butter, for greasing the pan
Instructions
- Preheat your oven to 350°F (175°C), and let it warm up while you prepare the batter.
- In a large bowl, whisk together the buttermilk, eggs, sugar, and vanilla extract until smooth. Tip: Room temperature eggs blend more easily, so take them out of the fridge ahead of time.
- Gently fold in the flour and salt, mixing just until combined to avoid overworking the batter.
- Butter a 9-inch pie dish generously, then scatter the pitted cherries evenly across the bottom.
- Pour the batter over the cherries, ensuring they’re fully submerged. Tip: Give the dish a gentle tap on the counter to release any air bubbles.
- Bake for 45 minutes, or until the clafoutis is golden and set in the center. Tip: A toothpick inserted in the center should come out clean when it’s done.
- Let it cool for about 10 minutes before serving, allowing the flavors to meld together beautifully.
Soaking up the warmth of the oven, the clafoutis emerges with a tender, custard-like center and a slightly crisp edge. The cherries burst with juice in every bite, making it a delightful contrast to the creamy batter. Serve it dusted with powdered sugar or a dollop of whipped cream for an extra touch of indulgence.
Buttermilk Almond Cake
Evenings like these call for something tender, something that whispers of comfort and care. A buttermilk almond cake, with its moist crumb and delicate nuttiness, feels just right—a humble yet heartfelt offering to the quiet moments.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup almond flour
- 1 cup sugar
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup buttermilk
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- A splash of almond extract
- A handful of sliced almonds for topping
Instructions
- Preheat your oven to 350°F and grease a 9-inch round cake pan, lining the bottom with parchment paper for easy removal.
- In a large bowl, whisk together the all-purpose flour, almond flour, sugar, baking soda, and salt until well combined.
- In another bowl, mix the buttermilk, melted butter, eggs, vanilla extract, and almond extract until smooth. Tip: Ensure the butter is cooled slightly to avoid cooking the eggs.
- Gently fold the wet ingredients into the dry ingredients until just combined. Overmixing can lead to a tough cake, so stop when you no longer see dry flour.
- Pour the batter into the prepared pan, smoothing the top with a spatula. Sprinkle the sliced almonds evenly over the batter.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Tip: The cake should spring back lightly when touched.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: This patience ensures the cake sets properly without falling apart.
Here, the cake reveals its true character—moist yet light, with a subtle almond flavor that deepens as it cools. Serve it with a dusting of powdered sugar or alongside a dollop of whipped cream for a touch of indulgence.
Conclusion
Every one of these 17 buttermilk dessert recipes offers a unique twist on classic treats, ensuring there’s something for every sweet tooth. We invite you to whip up these delights, share your favorites in the comments, and spread the joy by pinning this article on Pinterest. Happy baking!
