Easy buttermilk baking recipes saved me the night I realized I bought a whole quart of buttermilk for “one” batch of biscuits… then let it expire in the back of the fridge. Never again. These 13 bakes are the ones I actually rotate through when I want soft biscuits, tender cakes, and muffins that don’t taste like sad breakfast. Most are weeknight-easy, no fancy decorating, and you’ll use up that carton on purpose.
Buttermilk shows up everywhere in 2025 recipe roundups (Simply Recipes, Pioneer Woman, BBC Good Food), and I get why: it makes basic flour, butter, and sugar taste richer and bake up softer. Most of these are 20 to 45 min, with a couple “Sunday loaf” options around 90 min. Mostly vegetarian, with one savory wildcard for balance.
1. Classic Southern Buttermilk Biscuits (25 Min)
Time: 25 min | Difficulty: Easy | Best For: Breakfast, chili night | Diet: Vegetarian
The rise comes from cold buttermilk plus baking soda chemistry, not elbow grease. The first time I overmixed these, they looked tall and ate like hockey pucks. Now I keep it simple and lean on a rimmed baking sheet half sheet.
Ingredients:
- 2 cups all-purpose flour (about 260 g) (All-purpose flour 5 lb bag)
- 1 tbsp baking powder (Baking powder 8.1 oz container)
- 1/2 tsp baking soda (Baking soda 4 oz box)
- 1 tsp kosher salt (Diamond Crystal kosher salt 3 lb box)
- 6 tbsp cold unsalted butter, cubed (Unsalted butter 1 lb box)
- 3/4 cup cold buttermilk (Buttermilk 1 quart)
Steps:
- Heat oven to 450°F. Whisk flour, leaveners, and salt until totally even.
- Cut in cold butter until you have pea-size bits, then add cold buttermilk and stir just until shaggy (stop before it turns smooth).
- Pat to 1-inch thick, cut straight down (no twisting), and bake 12 to 15 min until tall and deeply golden.
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2. Buttermilk Drop Biscuits, No Roll (25 Min)
Time: 25 min | Difficulty: Easy | Best For: Weeknights | Diet: Vegetarian
These are for anyone who has beef with biscuit cutters. I use a greased measuring cup and call it a day, and it still hits that tender-but-craggy thing. The butter brush matters, so I keep a cheap rubber spatula heat resistant nearby for scraping every last bit of melted butter.
Ingredients:
- 2 cups all-purpose flour (about 260 g)
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp kosher salt
- 1 tbsp sugar
- 1 1/4 cups cold buttermilk
- 6 tbsp melted butter, plus more for brushing
Steps:
- Heat oven to 450°F. Whisk dry ingredients well (pockets of baking soda taste metallic, ask me how I know).
- Stir in buttermilk just until combined, then fold in melted butter.
- Drop 1/4-cup mounds with space between and bake 12 to 15 min until browned. Brush with butter while hot.
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3. Buttermilk Biscuits with Lard (20 Min)
Time: 20 min | Difficulty: Easy | Best For: Holiday breakfasts | Diet: Vegetarian
Lard biscuits taste like someone’s grandma is quietly judging your technique, in the best way. They bake up extra tender and flaky, and the dough is forgiving as long as it stays cold. I buy lard for baking and biscuits when I’m on a Southern comfort kick.
Ingredients:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp kosher salt
- 5 tbsp cold lard
- 3/4 cup cold buttermilk
Steps:
- Heat oven to 450°F. Whisk dry ingredients thoroughly.
- Cut in cold lard until crumbly, then stir in buttermilk just until a rough dough forms.
- Pat, cut, and bake 10 to 12 min until tall and golden. Do not overwork it or it turns dense.
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4. Buttermilk Cornbread in Cast Iron (30 Min)
Time: 30 min | Difficulty: Easy | Best For: Chili, barbecue | Diet: Vegetarian
Cornbread is my fastest “make the soup feel like dinner” move. Buttermilk keeps the crumb tender, and the hot skillet gives you that crisp edge that boxed mixes promise and rarely deliver. Use a Lodge cast iron skillet 10 inch if you want reliable browning.
Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 1 tsp kosher salt
- 1 large egg
- 1 cup buttermilk
- 4 tbsp melted butter, plus 1 tbsp for skillet
Steps:
- Heat oven to 425°F with the skillet inside for 10 min.
- Whisk dry ingredients. Whisk egg, buttermilk, and melted butter separately, then combine (do not overmix).
- Swirl butter in hot skillet, pour batter, bake 18 to 22 min until deep golden and springy.
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5. Buttermilk Pancakes, Extra Fluffy (20 Min)
Time: 20 min | Difficulty: Easy | Best For: 30-minute breakfast | Diet: Vegetarian
If your pancakes come out bready, the batter was probably overmixed. I do a quick stir, accept a few lumps, and let buttermilk do the lifting with baking soda. A thin hand mixer with beaters is handy, but I usually just whisk and quit early.
Ingredients:
- 1 1/2 cups all-purpose flour
- 2 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp kosher salt
- 1 1/4 cups buttermilk
- 1 large egg
- 3 tbsp melted butter
Steps:
- Whisk dry ingredients. Whisk buttermilk, egg, and butter, then combine with 10 to 12 gentle stirs.
- Rest batter 5 min while a skillet heats to medium (about 350°F surface temp).
- Cook 2 to 3 min per side. Flip when bubbles set and edges look matte.
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6. Crisp-Edge Buttermilk Waffles (25 Min)
Time: 25 min | Difficulty: Easy | Best For: Brunch | Diet: Vegetarian
Buttermilk waffles are the crispy-outside promise actually kept. The trick is letting the waffle iron fully heat and not peeking early. I upgraded after burning two “pale and floppy” batches and started timing with a simple oven thermometer nearby to keep my oven warm setting honest for holding finished waffles.
Ingredients:
- 2 cups all-purpose flour
- 2 tbsp sugar
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp kosher salt
- 2 cups buttermilk
- 2 large eggs
- 6 tbsp melted butter
Steps:
- Preheat waffle iron until very hot. Whisk dry, whisk wet, combine with minimal stirring.
- Cook per iron, usually 4 to 6 min, until steam slows and waffles release easily.
- Hold on a rack in a 200°F oven so they stay crisp, not soggy.
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7. Ridiculously Easy Farmhouse Buttermilk Cake (40 Min)
Time: 40 min | Difficulty: Easy | Best For: Dessert, potlucks | Diet: Vegetarian
This is the cake I make when I want “homey” without committing to frosting. Brown sugar and vanilla plus buttermilk gives you that tender crumb that stays soft the next day. A light-colored 9 inch round cake pan helps it bake evenly.
Ingredients:
- 1/2 cup unsalted butter, softened
- 3/4 cup packed light brown sugar (Light brown sugar 2 lb bag)
- 1 large egg
- 1 cup buttermilk
- 1 tsp vanilla extract (or Vanilla bean paste)
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp flaky salt (optional finish)
Steps:
- Heat oven to 350°F. Cream butter and brown sugar 2 min until fluffy.
- Mix in egg and vanilla, then add flour and buttermilk in turns, stopping when flour disappears (overmixing makes it dense).
- Bake 30 to 35 min. Pull when a tester has a few moist crumbs, not bone-dry.
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8. Moist Vanilla Buttermilk Cake with Warm Glaze (1 Hr 15 Min)
Time: 1 hr 15 min | Difficulty: Easy | Best For: Parties | Diet: Vegetarian
Glazed buttermilk cake fixes the “dry cake” problem because the warm glaze soaks in while the crumb is still relaxed. I tried the viral one-bowl shortcut and got streaky flour pockets, so now I do two bowls and a rubber spatula heat resistant finish fold.
Ingredients:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar (Granulated sugar 4 lb bag)
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1 cup buttermilk
- 2 tsp vanilla
- 1 cup confectioners’ sugar (for glaze)
- 2 tbsp brown sugar (for glaze)
Steps:
- Heat oven to 350°F. Cream butter and sugar 3 min. Add eggs.
- Alternate dry mix and buttermilk, mixing just until combined.
- Bake 35 to 45 min. Pour warm glaze over warm cake and let it sit 15 min before slicing.
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9. Old-School Buttermilk Pound Cake (1 Hr 30 Min)
Time: 1 hr 30 min | Difficulty: Easy | Best For: Brunch, gifting | Diet: Vegetarian
Pound cake is the make-ahead friend you want in your freezer. Buttermilk adds tang so it doesn’t taste flat, and a tiny splash of almond extract makes it smell like a bakery. I like a sturdy 10 to 12 cup Bundt pan for even baking.
Ingredients:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1/2 tsp kosher salt
- 1 cup buttermilk
- 1 tsp vanilla
- 1/2 tsp almond extract (Almond extract 2 oz)
Steps:
- Heat oven to 325°F. Cream butter and sugar 4 min until pale and fluffy.
- Add eggs one at a time. Alternate flour and buttermilk, stopping as soon as smooth.
- Bake 70 to 80 min. Cool 20 min before turning out, or it can tear.
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10. Berry Buttermilk Cake, Brunch Style (40 Min)
Time: 40 min | Difficulty: Easy | Best For: Brunch | Diet: Vegetarian
This is what I bake when berries are on sale at Costco and I’m trying to be “responsible” by using them before they fuzz. The fruit keeps the top jammy and the center soft. Grab fresh berries for baking if your store’s selection is tragic.
Ingredients:
- 1/2 cup unsalted butter, softened
- 3/4 cup sugar
- 1 large egg
- Zest of 1 lemon
- 1/2 cup buttermilk
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 2 cups mixed berries
Steps:
- Heat oven to 350°F. Cream butter and sugar 2 min, then add egg and lemon zest.
- Mix in dry ingredients and buttermilk just until combined.
- Top with berries and a spoonful of sugar. Bake 30 to 35 min until the center springs back.
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11. Salt-Kissed Buttermilk Snack Cake (45 Min)
Time: 45 min | Difficulty: Easy | Best For: Less-sweet dessert | Diet: Vegetarian
If you’ve ever thought, “cake is good, but why is it yelling at me,” this one is calmer. The salt-forward finish makes the tang pop, and it’s way more interesting than extra frosting. Finish with Maldon flaky sea salt 8.5 oz while it’s warm.
Ingredients:
- 1/2 cup unsalted butter, softened
- 2/3 cup sugar
- 2 large eggs
- 1 cup buttermilk
- 1 3/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1 tsp kosher salt (yes, really)
- Flaky sea salt to finish
Steps:
- Heat oven to 350°F. Cream butter and sugar 2 to 3 min. Add eggs.
- Stir in flour and buttermilk in turns, mixing only until smooth.
- Bake 30 to 35 min. Sprinkle flaky salt right when it comes out, then cool 20 min before slicing.
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12. Bakery-Style Buttermilk Blueberry Muffins (32 Min)
Time: 32 min | Difficulty: Easy | Best For: Meal prep breakfast | Diet: Vegetarian
These are the muffins that make Monday feel less rude. Buttermilk keeps them soft for days, and a tiny pinch of flaky salt on top makes the berries taste louder. Use a sturdy parchment paper sheets trick: little squares under the liners help prevent stuck bottoms.
Ingredients:
- 2 cups all-purpose flour
- 3/4 cup sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp kosher salt
- 1 cup buttermilk
- 2 large eggs
- 6 tbsp melted butter
- 1 1/2 cups blueberries
Steps:
- Heat oven to 400°F. Whisk dry ingredients. Whisk wet ingredients separately.
- Combine with minimal stirring, fold in blueberries gently (smashing them turns the batter gray).
- Bake 18 to 22 min until domed and golden, and the center springs back.
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13. Cinnamon Buttermilk Bran Muffins (35 Min)
Time: 35 min | Difficulty: Easy | Best For: Grab-and-go mornings | Diet: Vegetarian
These are not dessert muffins. They’re the “I need breakfast to keep me civilized” kind, and buttermilk keeps the crumb tender instead of dry and dusty. I use cinnamon from Penzeys Spices when I want the kitchen to smell like a bakery instead of a health food aisle.
Ingredients:
- 1 cup wheat bran
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp kosher salt
- 1 1/4 cups buttermilk
- 1 large egg
- 4 tbsp melted butter
- 1 tsp cinnamon
Steps:
- Heat oven to 375°F. Stir bran and buttermilk together and let sit 5 min to soften.
- Whisk remaining dry ingredients, then mix in egg and butter with the bran mixture just until combined.
- Bake 18 to 20 min. Cool 10 min before eating, or the crumb can feel gummy.
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What You'll Need to Make These
Pantry Staples
- All-purpose flour 5 lb bag around $4 to $9 (Aldi is usually cheapest)
- Granulated sugar 4 lb bag around $4 to $8
- Unsalted butter 1 lb box around $4 to $9 (Costco is a strong bulk buy)
- Baking soda 4 oz box around $1 to $4
- Baking powder 8.1 oz container around $3 to $7
- Diamond Crystal kosher salt 3 lb box around $7 to $14
Specialty Ingredients
- Buttermilk 1 quart around $3 to $7 (Trader Joe’s is often a good deal)
- Maldon flaky sea salt 8.5 oz around $7 to $12
- Vanilla bean paste around $10 to $18
Tools That Earn Their Counter Space
- Rimmed baking sheet half sheet around $15 to $35
- Wire cooling rack around $10 to $20
- Lodge cast iron skillet 10 inch around $20 to $35
Cookbooks Worth the Shelf
- Salt Fat Acid Heat by Samin Nosrat (price range $18 to $28)
- The Cake Bible by Rose Levy Beranbaum (price range $20 to $35)
Budget Swaps
- Store-brand buttermilk around $3 to $6 (Totally fine for baking)
- Standard unsalted butter around $4 to $8 (Save here, splurge on finish salt instead)
Cooking Tips for These Recipes
Keep buttermilk cold for biscuits: Cold dairy keeps fat in little pieces so you get flakes, not bread. If your fridge runs warm, stash the carton behind the milk and use an oven thermometer to make sure your bakes aren’t compensating for temp swings (around $7 to $15).
Stop mixing sooner than feels “done”: Most dense cake complaints are just overmixing after buttermilk goes in. Finish with a rubber spatula heat resistant (around $8 to $15) and quit when the flour disappears.
Use salt like a finisher, not just an ingredient: A pinch of flaky salt on warm cake makes vanilla and brown sugar taste deeper, not salty. Keep Maldon flaky sea salt 8.5 oz (around $7 to $12) by the stove.
Don’t trust the toothpick to be bone-dry: Buttermilk cakes keep setting after you pull them. Aim for a few moist crumbs, then cool on a wire cooling rack (around $10 to $20) so steam doesn’t make the bottom soggy.
Meal prep breakfast that stays soft: Muffins freeze better than most people think. Cool fully, freeze, then rewarm at 300°F for 10 min on a rimmed baking sheet half sheet (around $15 to $35).
Substitution hack when you’re out of buttermilk: Milk alone tastes flat and won’t react the same with baking soda. Use a cultured option when you can, or keep baking soda 4 oz box (around $1 to $4) fresh so your rise isn’t weak.
Frequently Asked Questions
Q: Can I substitute milk for buttermilk in baking?
A: In a pinch, yes, but milk alone misses the acidity that helps lift and tenderness. Add acid so the baking soda has something to react with. Keep baking soda 4 oz box fresh for reliable rise.
Q: Why did my buttermilk cake turn out dense?
A: Usually overmixing or overbaking. Mix only until the flour disappears and pull the cake when a tester has a few moist crumbs. A rubber spatula heat resistant helps you stop mixing at the right moment.
Q: How do you keep biscuits fluffy?
A: Cold buttermilk, minimal handling, and a straight-down cut (no twisting). Bake hot so they spring fast. A sharp biscuit cutter 2.5 inch makes the clean cut easier.
Q: Can you freeze buttermilk biscuits and cakes?
A: Yes. Freeze biscuits and cake slices fully cooled, wrapped tight. Rewarm biscuits at 350°F for 8 to 10 min, cake at 300°F for 10 min. Use parchment paper sheets to prevent sticking and tearing.
Q: What’s the best pan for even browning?
A: Light-colored metal pans brown more evenly than dark ones, especially for tender cakes. For quick cakes, a 9 inch round cake pan is the easiest all-purpose choice.
Conclusion
Start with the drop biscuits if you want the fastest win, or the farmhouse cake if you want your kitchen to smell like butter and brown sugar for the rest of the day. The through-line is simple: mix less than you think, bake to visual doneness, and finish warm with butter or flaky salt. Want me to turn any of these into a printable version? Which one are you trying first this week?
