1,293 recipes
A fruity bread that has a unique scrumptious taste that is perfect for breakfast.
This classic favorite is perfect with a cup of tea or coffee. No need to spend $3 for a slice at Starbucks, it's much better to make it yourself.
Old-fashioned buttermilk pound cake with butter, shortening, and five eggs for a dense, velvety crumb. Baked in a tube pan with a tender tang from real buttermilk.
Traditional Scottish-style scones made with whole wheat flour, buttermilk, and currants. Tender, slightly nutty teatime classic served with jam, butter, or clotted cream.
Fiber-packed bran muffins loaded with frozen blueberries and made light with buttermilk and applesauce. Hearty breakfast muffins under 120 calories each.
Self-rising flour, shortening and buttermilk, easy as biscuit pie.
This version of the classic southern party snack is less greasy and feature a healthy dose of cheddar cheese and buttermilk for extra flavor.
Have some muffins at breakfast, these muffins are so moist and delicious, also give you enough nutrition for the whole morning!
Have these delicious and nutritious muffins for breakfast, they not only taste good, but good for you!
Looking for a gluten free bread recipe? Use this basic rice bread recipe to make a delicious loaf.
Old-fashioned blackberry jam cake with warm spices, pecans, and raisins topped with silky caramel icing. Southern heritage cake with allspice, cloves, and buttermilk crumb.
This cornbread is delicious, use cream style corn, stir in scallions and cheddar cheese, cheesy and moist.
This soda bread was absolutely tasty, cheddar cheese, chunk of fresh onion and garlic add huge amount of flavor into the classic soda bread, of course you can always serve it with any your favorite Irish main course, but just eating itself is absolutely enjoyable!
Cranberries and seeds give muffins fresh and nutty flavour, quick and easy to make, and absolutely delicious!
After dividing the dough in half, I cut each piece into six wedges, making 12 scones in total.
This old classic has been modernized and scaled down. The biscuit dough absorbs the liquid from the warm soft apples. In an 1888 article on apple dumplings it is said that King George III (1738-1820) had been "sadly puzzled" wondering how the apple came to be inside the dumpling.