1,534 buttermilk recipes

Blueberry crumb cake squares from a jelly roll pan with a rich butter batter, a full quart of blueberries, and a cinnamon-nutmeg brown sugar crumb topping. Makes 24 generous squares.

Old-fashioned crumb cake: a tender cinnamon cake under a thick, buttery brown-sugar crumb topping. The classic coffee cake, best served warm with a cup of coffee.

Bread machine pumpernickel with rye flour, cornmeal, whole wheat, molasses, cocoa, and instant coffee. Dark, dense, and deeply flavored with traditional brotgewurtz spice.

Irish whiskey soda bread sweetened with honey and studded with raisins or currants, then brushed with a whiskey-milk glaze before baking. A festive twist on traditional Irish soda bread with a glossy, lightly boozy crust.

Old-fashioned hickory nut drop cookies with sour milk, raisins, and chopped nuts in a soft, cakey dough. A heritage Midwest recipe with buttery, wild nut flavor.

Whole wheat potato bread made with mashed potatoes, potato water, honey, and yogurt. A soft, hearty loaf with extra moisture from the potatoes for a tender crumb.

Say cheers to this scrumptious dish that will have you savoring every bite of it!

Carrot-ginger breakfast muffins with whole wheat pastry flour, fresh ginger root, maple syrup, and honey. Spiced with cinnamon and nutmeg, naturally sweetened and wholesome.

Moist inside and crispy outside, these scones are full of flavors.

Like to be made in ceramic crock pot. so that it can be put in oven to cook biscuits.

Orange-Banana Bundt Cake with fresh orange zest, mashed bananas, sour cream, and a coconut-lined pan for a tropical twist on banana cake. Food processor method.

Fresh asparagus spears nestle into a creamy egg and cheese custard spiked with dill and tarragon for a springtime quiche that's as elegant for brunch as it is satisfying for dinner.

Fried pike sandwich with Cambridge sauce: cornmeal-crusted pike fillets on pumpernickel, slathered with a classic English herb sauce of hard-boiled egg, anchovies, capers, and tarragon.

Finnish sour rye bread with a four-day natural starter, rye and white flour blend, and an egg wash finish. A dense, tangy, traditionally fermented loaf.

These cheesy, light buns are a gluten-free South American favorite.

Easy recipe as refrigerated biscuits are used instead of making a dough.