25 Delicious Bread Recipes Using Buttermilk

From fluffy biscuits to crusty loaves, buttermilk is the secret ingredient that transforms ordinary bread into extraordinary treats. Whether you’re craving comforting classics or adventurous new bakes, these 25 delicious recipes showcase how versatile this tangy staple can be. Get ready to fill your kitchen with amazing aromas and discover your next favorite bread—let’s dive into these irresistible buttermilk creations!

Buttermilk Honey White Bread

Honey-kissed and impossibly tender, this buttermilk white bread elevates the humble loaf to something truly extraordinary. Its golden crust gives way to a feather-soft crumb that carries the subtle sweetness of wildflower honey, making each slice a testament to baking at its most comforting and refined.

Ingredients

Flour – 4 cups
Buttermilk – 1 ½ cups
Honey – ¼ cup
Butter – 3 tbsp
Active dry yeast – 2 ¼ tsp
Salt – 1 tsp
Warm water – ¼ cup

Instructions

1. Combine ¼ cup warm water (110°F) with yeast and 1 tsp honey in a small bowl, then let sit for 5 minutes until foamy.
2. Warm buttermilk to 100°F in a saucepan, then stir in remaining honey and butter until melted.
3. Whisk flour and salt together in a large mixing bowl.
4. Pour yeast mixture and buttermilk mixture into the flour, then stir with a wooden spoon until a shaggy dough forms.
5. Knead dough on a floured surface for 8 minutes until smooth and elastic.
6. Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour until doubled in size.
7. Punch down risen dough and shape into a loaf, then place in a greased 9×5-inch loaf pan.
8. Cover loaf pan and let dough rise for 45 minutes until it crests the pan rim.
9. Preheat oven to 375°F during the final 15 minutes of rising.
10. Bake bread for 30-35 minutes until golden brown and internal temperature reaches 190°F.
11. Remove bread from pan immediately and cool completely on a wire rack before slicing.

Our buttermilk honey white bread emerges with a delicate, golden-brown crust that crackles softly when pressed. The interior remains remarkably moist and tender, with the honey’s floral notes balancing beautifully against the subtle tang of buttermilk. Consider toasting thick slices and serving with cultured butter and a drizzle of orange blossom honey for an elegant breakfast, or use it as the foundation for sophisticated tea sandwiches filled with cucumber and fresh dill.

Savory Buttermilk Garlic Herb Bread

Zestfully aromatic and impossibly tender, this buttermilk garlic herb bread transforms humble ingredients into a showstopping loaf with a golden crust and featherlight crumb. Infused with fragrant garlic and fresh herbs, each slice offers a savory sophistication that elevates any meal from casual to celebratory. Perfect for tearing and sharing straight from the oven, it brings warmth and elegance to the table with minimal effort.

Ingredients

Buttermilk – 1 cup
Flour – 2 cups
Garlic – 3 cloves
Fresh rosemary – 1 tbsp
Baking soda – 1 tsp
Salt – ¾ tsp
Butter – 4 tbsp

Instructions

1. Preheat your oven to 375°F and generously butter a 9×5-inch loaf pan.2. Mince 3 cloves of garlic and finely chop 1 tablespoon of fresh rosemary.3. Melt 4 tablespoons of butter in a small saucepan over low heat.4. Stir the minced garlic into the melted butter and cook for 1 minute until fragrant but not browned.5. Pour 1 cup of buttermilk into a large mixing bowl.6. Whisk 1 teaspoon of baking soda and ¾ teaspoon of salt into the buttermilk until fully dissolved.7. Add the garlic-herb butter mixture to the buttermilk, stirring to combine.8. Gradually add 2 cups of flour to the wet ingredients, folding gently until just incorporated—do not overmix.9. Transfer the batter to the prepared loaf pan, spreading it evenly with a spatula.10. Bake at 375°F for 45–50 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.11. Cool the bread in the pan for 10 minutes, then transfer to a wire rack to cool completely. Pleasantly rustic yet refined, this bread boasts a crisp, herb-flecked crust that gives way to a moist, tender interior. Serve it warm with olive oil for dipping, or slice thickly to accompany soups and salads for a memorable meal.

Cranberry Orange Buttermilk Loaf

Aromatic notes of sweet orange zest and tart cranberries mingle in this sophisticated buttermilk loaf, creating a moist, tender crumb that elevates simple afternoon tea to an elegant occasion. Perfectly balanced between bright citrus and jewel-toned fruit, this loaf bakes up with a delicate golden crust that gives way to a beautifully speckled interior. An ideal treat for holiday gatherings or leisurely weekend baking, it fills the kitchen with the comforting scent of warm spices and citrus.

Ingredients

– All-purpose flour – 2 cups
– Granulated sugar – 1 cup
– Baking powder – 2 tsp
– Salt – ½ tsp
– Buttermilk – 1 cup
– Unsalted butter – ½ cup
– Eggs – 2 large
– Orange zest – 2 tbsp
– Fresh cranberries – 1 cup
– Vanilla extract – 1 tsp

Instructions

1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan.
2. Whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 2 tsp baking powder, and ½ tsp salt in a large bowl.
3. Zest one large orange to yield 2 tbsp of orange zest.
4. In a separate bowl, cream ½ cup softened unsalted butter with an electric mixer on medium speed for 2 minutes until pale and fluffy.
5. Beat in 2 large eggs one at a time, mixing for 30 seconds after each addition until fully incorporated.
6. Stir in 1 tsp vanilla extract and the 2 tbsp orange zest until evenly distributed.
7. Alternate adding the dry ingredients and 1 cup buttermilk to the butter mixture, beginning and ending with dry ingredients, mixing on low speed just until combined after each addition.
8. Toss 1 cup fresh cranberries with 1 tbsp of the measured flour to prevent sinking.
9. Gently fold the flour-coated cranberries into the batter using a spatula until evenly dispersed.
10. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
11. Bake at 350°F for 55-65 minutes until a toothpick inserted into the center comes out clean.
12. Cool the loaf in the pan on a wire rack for 15 minutes before transferring it directly to the rack to cool completely.
Buttery and moist with a tender crumb, this loaf offers bursts of tart cranberry against the bright citrus backdrop. The subtle tang from buttermilk balances the sweetness, while the golden crust provides a delicate textural contrast. For an elegant presentation, serve thick slices lightly toasted with a dollop of orange-infused mascarpone or as the centerpiece of a brunch spread.

Buttermilk Cheddar Jalapeño Bread

Meticulously crafted with a perfect balance of tangy buttermilk, sharp cheddar, and fiery jalapeños, this artisanal bread transforms humble ingredients into an extraordinary loaf that fills your kitchen with the most comforting aroma. Each slice reveals a tender, golden crumb punctuated by pockets of melted cheese and vibrant green peppers, creating both visual appeal and complex flavor layers. This recipe elevates classic comfort baking with sophisticated technique and premium ingredients that promise bakery-quality results from your own oven.

Ingredients

– All-purpose flour – 3 cups
– Baking powder – 1 tbsp
– Salt – 1 tsp
– Buttermilk – 1¼ cups
– Sharp cheddar cheese – 1 cup, shredded
– Jalapeños – ½ cup, finely chopped
– Unsalted butter – ¼ cup, melted

Instructions

1. Preheat your oven to 375°F and generously grease a 9×5-inch loaf pan.
2. Whisk together 3 cups all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon salt in a large mixing bowl until thoroughly combined.
3. Create a well in the center of the dry ingredients and pour in 1¼ cups buttermilk and ¼ cup melted unsalted butter.
4. Gently fold the wet ingredients into the dry mixture using a spatula until just combined—do not overmix to maintain a tender texture.
5. Fold in 1 cup shredded sharp cheddar cheese and ½ cup finely chopped jalapeños until evenly distributed throughout the batter.
6. Transfer the batter to your prepared loaf pan and smooth the top with your spatula.
7. Bake at 375°F for 45-50 minutes, rotating the pan halfway through for even browning.
8. Check for doneness by inserting a toothpick into the center—it should come out clean with no wet batter clinging to it.
9. Allow the bread to cool in the pan for 15 minutes before transferring to a wire rack—this prevents steaming and maintains the crust’s integrity.
10. Slice the bread once completely cooled to room temperature for clean, even slices that showcase the beautiful interior. Simply spectacular when served warm, this bread boasts a moist, tender crumb with pockets of melted cheddar that create delightful cheesy pulls with each bite. The jalapeños provide a gentle heat that builds gradually, perfectly complementing the tangy buttermilk base. Serve thick slices alongside chili or toasted with honey butter for an exceptional breakfast treat that balances spice and richness.

Classic Buttermilk Banana Bread

A moist, tender loaf with the perfect balance of sweet banana and tangy buttermilk, this classic banana bread elevates humble ingredients into something truly special. An aromatic masterpiece that fills your kitchen with comforting warmth, it’s the ideal treat for breakfast or an afternoon snack.

Ingredients

– All-purpose flour – 1 ½ cups
– Granulated sugar – ¾ cup
– Baking soda – 1 tsp
– Salt – ½ tsp
– Buttermilk – ½ cup
– Vegetable oil – ⅓ cup
– Eggs – 2 large
– Vanilla extract – 1 tsp
– Ripe bananas – 3 medium, mashed

Instructions

1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan thoroughly.
2. Whisk together the all-purpose flour, granulated sugar, baking soda, and salt in a large bowl until fully combined.
3. In a separate medium bowl, whisk the buttermilk, vegetable oil, eggs, and vanilla extract for exactly 1 minute until emulsified.
4. Mash the ripe bananas with a fork until no large chunks remain, about 2 minutes.
5. Fold the mashed bananas into the buttermilk mixture gently until just incorporated.
6. Pour the wet ingredients into the dry ingredients and stir with a spatula until no flour streaks remain, being careful not to overmix.
7. Transfer the batter to the prepared loaf pan and smooth the top with your spatula.
8. Bake at 350°F for 55–65 minutes, until a toothpick inserted into the center comes out completely clean.
9. Cool the banana bread in the pan on a wire rack for 15 minutes before turning it out to cool completely.
Ribbons of banana create pockets of intense fruit flavor throughout this exceptionally moist crumb, while the buttermilk lends a subtle tang that balances the sweetness beautifully. For an elegant twist, serve thick slices lightly toasted with a dollop of mascarpone and a drizzle of honey.

Rustic Buttermilk Rye Bread

Unmistakably earthy and wonderfully textured, this rustic buttermilk rye bread brings artisanal charm to your kitchen with its deep, nutty flavor and tender crumb that pairs beautifully with both sweet and savory accompaniments. Using traditional techniques adapted for the home baker, this loaf develops a crisp, golden crust that gives way to a moist, tangy interior—perfect for everything from morning toast to elegant cheese boards. Its subtle sourdough-like notes and hearty character make it an exceptional everyday bread that feels both wholesome and sophisticated.

Ingredients

Rye flour – 2 cups
All-purpose flour – 1 cup
Buttermilk – 1¼ cups
Active dry yeast – 2¼ tsp
Honey – 2 tbsp
Salt – 1½ tsp
Unsalted butter – 2 tbsp

Instructions

1. Warm buttermilk to 110°F in a small saucepan over low heat.
2. Combine warmed buttermilk, honey, and active dry yeast in a large bowl, then let sit for 8 minutes until foamy.
3. Whisk rye flour, all-purpose flour, and salt in a separate bowl.
4. Gradually mix dry ingredients into the yeast mixture until a shaggy dough forms.
5. Knead dough on a lightly floured surface for 10 minutes until smooth and elastic.
6. Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1½ hours until doubled in size.
7. Punch down dough and shape into a round loaf on a parchment-lined baking sheet.
8. Score the top with three shallow slashes using a sharp knife.
9. Cover loaf loosely with plastic wrap and let rise for 45 minutes until puffy.
10. Preheat oven to 375°F with a baking stone or inverted baking sheet inside.
11. Melt unsalted butter and brush gently over the risen loaf.
12. Bake for 35–40 minutes until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom.
13. Transfer bread to a wire rack and let cool completely for 2 hours before slicing.

Moist and dense with a subtle tang, this bread’s chewy texture stands up beautifully to thick spreads or robust soups. Try toasting thick slices and topping with smoked salmon and dill crème fraîche for an elegant appetizer, or simply enjoy it warm with honey butter for a comforting treat that highlights its nutty rye character.

Blueberry Buttermilk Quick Bread

Kindly consider this delightful quick bread, where plump blueberries nestle within a tender buttermilk crumb, creating a harmonious balance of sweet and tangy flavors that elevates any morning or afternoon gathering.

Ingredients

– Flour – 2 cups
– Sugar – ¾ cup
– Baking powder – 2 tsp
– Salt – ½ tsp
– Buttermilk – 1 cup
– Egg – 1
– Butter – ½ cup, melted
– Blueberries – 1½ cups

Instructions

1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt until fully combined.
3. In a separate bowl, whisk the buttermilk, egg, and melted butter until smooth.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix to avoid a tough texture.
5. Toss the blueberries with 1 tablespoon of the flour mixture to coat them lightly, which helps prevent sinking during baking.
6. Fold the coated blueberries into the batter using a spatula until evenly distributed.
7. Pour the batter into the prepared loaf pan and spread it evenly with the spatula.
8. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean with no wet batter.
9. Let the bread cool in the pan on a wire rack for 15 minutes to set the structure before removing.
10. Transfer the bread from the pan to the wire rack and allow it to cool completely for about 1 hour before slicing. Savor the moist, cake-like crumb that yields gently to each bite, with bursts of juicy blueberries adding a vibrant sweetness. This bread pairs beautifully with a dollop of crème fraîche or toasted slices drizzled with honey for an elegant twist.

Whole Wheat Buttermilk Sandwich Bread

Unveiling the perfect loaf for everyday elegance, this whole wheat buttermilk sandwich bread offers a tender crumb and wholesome flavor that elevates simple meals. Using buttermilk creates exceptional softness while whole wheat flour adds a nutty depth, making each slice both nourishing and delightful. This recipe yields a beautifully golden, bakery-worthy bread that’s surprisingly straightforward to master at home.

Ingredients

• Whole wheat flour – 3 cups
• All-purpose flour – 1 cup
• Buttermilk – 1 ¼ cups
• Honey – ¼ cup
• Unsalted butter – 3 tbsp
• Active dry yeast – 2 ¼ tsp
• Salt – 1 ½ tsp
• Warm water – ¼ cup

Instructions

1. Combine warm water (110°F), honey, and active dry yeast in a small bowl, then let it sit for 5–10 minutes until foamy.
2. Tip: Use a thermometer to ensure the water is between 105–115°F for optimal yeast activation without killing it.
3. In a large mixing bowl, whisk together whole wheat flour, all-purpose flour, and salt.
4. Pour the yeast mixture and buttermilk into the dry ingredients, then mix until a shaggy dough forms.
5. Knead the dough on a floured surface for 8–10 minutes until smooth and elastic.
6. Tip: Add 1–2 tbsp of all-purpose flour if the dough is too sticky, but avoid over-flouring to keep the bread tender.
7. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1–1.5 hours until doubled in size.
8. Punch down the dough to release air bubbles, then shape it into a loaf and place it in a greased 9×5-inch loaf pan.
9. Cover the pan and let the dough rise again for 45–60 minutes until it crowns about 1 inch above the pan rim.
10. Preheat the oven to 375°F while the dough completes its second rise.
11. Bake the loaf for 30–35 minutes until the top is deep golden brown and the internal temperature reaches 190°F.
12. Tip: Tap the bottom of the loaf—if it sounds hollow, it’s fully baked and ready to cool.
13. Remove the bread from the pan and transfer it to a wire rack to cool completely before slicing.

Soft and subtly sweet, this bread boasts a moist, fine crumb that holds up beautifully to spreads and fillings. Serve it toasted with avocado and radishes for a bright breakfast, or use it for hearty turkey sandwiches that won’t fall apart. Slicing it thick highlights the delicate texture, making each bite a comforting yet refined experience.

Irish Buttermilk Soda Bread

A rustic loaf that requires no yeast or lengthy proofing, Irish buttermilk soda bread offers the perfect balance of tender crumb and craggy crust, delivering wholesome satisfaction with minimal effort. This traditional quick bread relies on the magical reaction between baking soda and buttermilk for its characteristic rise and subtle tang. As autumn’s crisp air settles in, this humble yet elegant bread provides comforting warmth straight from the oven.

Ingredients

Flour – 4 cups
Buttermilk – 1¾ cups
Baking soda – 1 tsp
Salt – 1 tsp
Sugar – 2 tbsp

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Whisk together 4 cups of flour, 1 teaspoon of baking soda, 1 teaspoon of salt, and 2 tablespoons of sugar in a large mixing bowl until thoroughly combined.
3. Make a well in the center of the dry ingredients and pour in 1¾ cups of buttermilk all at once.
4. Using a wooden spoon, stir the mixture just until the flour is moistened and a shaggy dough forms—do not overmix, as this prevents tough bread.
5. Turn the dough out onto a lightly floured surface and gently knead it 4-5 times until it just comes together.
6. Shape the dough into a round loaf approximately 7 inches in diameter and place it on the prepared baking sheet.
7. Using a sharp knife, score a deep X across the top of the loaf, cutting about 1 inch deep to ensure even rising during baking.
8. Bake at 375°F for 45-50 minutes until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
9. Transfer the bread to a wire rack and let it cool completely for at least 1 hour before slicing—this resting period allows the crumb to set properly. Lasting just a day or two at peak freshness, this bread develops a wonderfully craggy crust that gives way to a moist, dense interior with subtle tanginess from the buttermilk. Lovely when served warm with cultured butter and honey, or toasted the next morning and topped with jam for breakfast.

Pumpkin Spice Buttermilk Bread

Just as autumn leaves begin their fiery transformation, this pumpkin spice buttermilk bread emerges as the season’s most comforting creation. Glistening with a delicate crust and boasting a tender, spice-kissed crumb, this loaf captures the very essence of fall in every slice. Golden-hued and fragrant with warming spices, it promises to become your go-to treat for crisp mornings and cozy evenings alike.

Ingredients

Pumpkin puree – 1 cup
Buttermilk – ½ cup
Flour – 1¾ cups
Sugar – ¾ cup
Eggs – 2
Butter – ½ cup
Baking soda – 1 tsp
Salt – ½ tsp
Pumpkin pie spice – 1½ tsp

Instructions

1. Preheat your oven to 350°F and generously grease a 9×5-inch loaf pan.
2. Melt the butter completely in a microwave-safe bowl for 45 seconds, then let it cool for 5 minutes to prevent cooking the eggs.
3. Whisk the melted butter and sugar together in a large mixing bowl until fully combined and slightly pale, about 2 minutes.
4. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next for optimal emulsion.
5. Stir in the pumpkin puree and buttermilk until the mixture is smooth and uniformly orange.
6. In a separate bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice to evenly distribute the leavening agents.
7. Gently fold the dry ingredients into the wet mixture using a spatula, stopping as soon as no flour streaks remain to avoid overmixing.
8. Pour the batter into the prepared loaf pan and smooth the top with your spatula.
9. Bake for 55-65 minutes until a toothpick inserted into the center comes out completely clean with no wet batter.
10. Cool the bread in the pan on a wire rack for 15 minutes before transferring it directly to the rack to cool completely.
Generously slice this moist, spice-forward bread to reveal its delicate crumb and rich pumpkin flavor. For an elegant presentation, toast slices lightly and serve with honey butter, or layer with cream cheese for a delightful afternoon treat. The subtle tang from buttermilk beautifully balances the warm spices, creating a sophisticated autumnal experience that improves in flavor overnight.

Buttermilk Cornbread with Fresh Corn

Radiating warmth and rustic charm, this buttermilk cornbread with fresh corn elevates the classic Southern staple to new heights. The golden crumb, studded with sweet kernels, offers a perfect balance of tender texture and satisfying corn flavor that will become your new go-to side dish. Whether served alongside chili or enjoyed with a pat of melting butter, this cornbread delivers comfort in every bite.

Ingredients

Cornmeal – 1 cup

Flour – 1 cup

Sugar – ¼ cup

Baking powder – 1 tbsp

Salt – 1 tsp

Buttermilk – 1 cup

Egg – 1

Butter – ½ cup, melted

Fresh corn kernels – 1 cup

Instructions

1. Preheat your oven to 400°F and position the rack in the center.
2. Grease a 9-inch cast iron skillet or baking pan with 1 tablespoon of the melted butter.
3. Whisk together the cornmeal, flour, sugar, baking powder, and salt in a large bowl until fully combined.
4. In a separate bowl, whisk the buttermilk and egg until smooth and pale yellow.
5. Pour the buttermilk mixture into the dry ingredients and stir until just combined.
6. Fold in the remaining melted butter until the batter is uniformly moist.
7. Gently stir in the fresh corn kernels, being careful not to overmix.
8. Pour the batter into the prepared skillet and spread evenly with a spatula.
9. Bake for 20-25 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
10. Let the cornbread cool in the skillet for 10 minutes before slicing.

Zestfully golden with a crisp exterior that gives way to a moist, tender crumb, this cornbread showcases the natural sweetness of fresh corn in every bite. For an elegant twist, serve warm slices drizzled with honey butter or crumbled over a fall salad for added texture and corn-kissed flavor.

Sweet Buttermilk Cinnamon Raisin Bread

Meticulously crafted with layers of warm spice and plump raisins, this buttermilk-enriched bread transforms humble ingredients into a tender, aromatic loaf perfect for cozy mornings. Each slice reveals a delicate crumb infused with cinnamon’s comforting warmth, balanced by the subtle tang of cultured buttermilk. Golden-brown and fragrant from the oven, it elevates breakfast beyond the ordinary with its nuanced sweetness and pillowy texture.

Ingredients

– All-purpose flour – 3 cups
– Granulated sugar – ½ cup
– Buttermilk – 1¼ cups
– Raisins – ¾ cup
– Unsalted butter – 4 tbsp
– Active dry yeast – 2¼ tsp
– Ground cinnamon – 2 tsp
– Salt – 1 tsp
– Egg – 1

Instructions

1. Warm the buttermilk to 110°F in a small saucepan over low heat.
2. Combine the warmed buttermilk, yeast, and 1 tablespoon of sugar in a large bowl, then let it stand for 5 minutes until foamy.
3. Whisk the egg into the yeast mixture until fully incorporated.
4. Mix in the remaining sugar, salt, and cinnamon with a wooden spoon.
5. Gradually add the flour, 1 cup at a time, stirring until a shaggy dough forms.
6. Knead the dough on a floured surface for 8 minutes until smooth and elastic.
7. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour until doubled in size.
8. Punch down the dough and knead in the raisins until evenly distributed.
9. Roll the dough into a 9×12-inch rectangle on a lightly floured surface.
10. Brush the surface evenly with 2 tablespoons of melted butter.
11. Tightly roll the dough into a log, pinching the seam to seal.
12. Place the loaf seam-side down in a greased 9×5-inch loaf pan.
13. Cover the pan with a damp cloth and let it rise for 45 minutes until the dough crests the pan’s rim.
14. Preheat the oven to 375°F during the last 15 minutes of rising.
15. Brush the loaf’s top with the remaining melted butter.
16. Bake for 35 minutes until the crust is deep golden brown and the internal temperature reaches 190°F.
17. Cool the bread in the pan for 10 minutes, then transfer to a wire rack.
18. Let the bread cool completely before slicing to maintain its structure.
Soft and yielding with a delicate crumb, this bread’s cinnamon-scented layers pair beautifully with a smear of honey butter or toasted alongside morning coffee. Its subtle tang from buttermilk cuts through the sweetness, making it equally delightful as French toast or simply enjoyed warm from the oven.

Conclusion

Clearly, buttermilk is the secret to incredible homemade bread! From fluffy biscuits to crusty loaves, these 25 recipes offer something for every baker. We hope you’ll try a few, leave a comment with your favorites, and share this collection on Pinterest. Happy baking!