1,120 recipes
Whole wheat date scones with bran, buttermilk, cinnamon, and brown sugar. A hearty, not-too-sweet breakfast scone with chewy date pieces throughout.
Buttery bundt cake studded with poppy seeds and swirled with sweet filling, delivering bakery-quality texture without the fat thanks to buttermilk tang and fluffy egg whites.
Lemon glazed buttermilk bundt cake: tender buttermilk pound-cake base with vanilla, lemon, and almond extracts under a glossy lemon-butter glaze. Classic potluck bundt for any occasion.
Chocolate mocha buttermilk cake, an ultra-moist chocolate layer cake deepened with buttermilk and hot coffee, split thin and stacked with mousse and toasted hazelnuts. Rich, tender, and bakery-worthy.
Pumpkin spice bread with whole wheat flour, oats, dates, and maple syrup instead of refined sugar. Buttermilk keeps the crumb moist and tender with a triple-spice warmth.
Bread machine semolina bread with buttermilk and durum semolina flour. Pale gold, fine-textured Italian-style sandwich loaf with a tender tangy crumb.
Old-fashioned Southern tea cakes made with buttermilk, vanilla, and self-rising flour. Soft, lightly sweet rolled cookies that taste like Grandma's kitchen. A big-batch heritage recipe.
Kentucky cornmeal griddle cakes made with buttermilk, yellow cornmeal, and a touch of flour. Crispy-edged, golden pancakes with a slightly gritty bite, served with warm maple syrup.
Bread machine loaf with buttermilk, honey, applesauce, orange zest, caraway seeds, and raisins. A Scandinavian-inspired sweet bread with a tender crumb and warm, fruity aroma.
Light and airy buttermilk chocolate chip Bundt cake made with whole wheat pastry flour, whipped egg whites, and a glossy chocolate drizzle. A lighter take on a classic.
Snickers candy bar cake made by melting chopped Snickers and peanut butter right into a buttermilk batter, then folding in whipped egg whites for a light, tender crumb. Caramel, nougat, and peanut in every bite.
A tender buttermilk blueberry cake studded with toasted pecans and scented with orange rind and almond extract. Baked in a springform pan and dusted with powdered sugar.
Apricot-orange whole grain muffins plump dried apricots in fresh orange juice, then fold them into a buttermilk batter built on whole wheat pastry flour and toasted wheat germ. Hearty, tangy breakfast fuel.
Southern fig cake with a pint of fresh or preserved figs blended into a buttermilk batter spiced with cinnamon and allspice. Moist crumb, sweet-tart fig flavor in every bite, finished with chopped nuts.
Black Forest ice cream cake: two layers of moist chocolate-coffee cake sandwich a slab of vanilla ice cream, frosted with whipped cream and crowned with cherry pie filling. A frozen showstopper.
A moist chocolate banana snack cake made with buttermilk, mashed ripe bananas, and cocoa. No eggs, low in oil, topped with chocolate chips and nuts. Cut into lunchbox-friendly squares.