20 Fluffy Buttermilk Recipes for Every Occasion

Let’s talk about buttermilk—the secret ingredient that transforms ordinary recipes into extraordinary, fluffy delights. Whether you’re craving comforting pancakes, tender biscuits, or moist cakes, this collection has something for every occasion. From quick breakfasts to cozy dinners, get ready to fall in love with these 20 irresistible recipes that showcase buttermilk’s magic. Dive in and discover your new favorites!

Buttermilk Pancakes with Blueberry Compote

Brimming with golden-brown perfection and bursting with fruity sweetness, these buttermilk pancakes with blueberry compote have become my Sunday morning ritual. I still remember the first time I perfected this recipe after what felt like dozens of rubbery, undercooked attempts—now I can confidently say these are the fluffiest pancakes you’ll ever make at home.

Ingredients

– 2 cups all-purpose flour, sifted
– 3 tablespoons granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon baking soda
– 1 teaspoon fine sea salt
– 2 cups whole cultured buttermilk
– 2 large pasture-raised eggs, lightly beaten
– ¼ cup clarified butter, melted
– 1 teaspoon pure vanilla extract
– 2 cups fresh blueberries
– ¼ cup light brown sugar
– 2 tablespoons freshly squeezed lemon juice
– 1 teaspoon lemon zest
– ¼ cup unsalted butter for cooking

Instructions

1. Combine sifted all-purpose flour, granulated sugar, baking powder, baking soda, and fine sea salt in a large mixing bowl.
2. Whisk together whole cultured buttermilk, lightly beaten pasture-raised eggs, melted clarified butter, and pure vanilla extract in a separate bowl.
3. Gently fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix—this ensures tender pancakes.
4. Allow the batter to rest for 10 minutes at room temperature to activate the leavening agents.
5. Meanwhile, combine fresh blueberries, light brown sugar, freshly squeezed lemon juice, and lemon zest in a small saucepan.
6. Cook the blueberry mixture over medium heat for 8-10 minutes until the berries burst and the sauce thickens slightly.
7. Heat a large cast-iron skillet or griddle over medium heat until it reaches 375°F.
8. Melt 1 tablespoon of unsalted butter across the cooking surface.
9. Ladle ¼ cup portions of batter onto the hot surface, leaving 2 inches between each pancake.
10. Cook for 2-3 minutes until bubbles form across the entire surface and the edges appear set.
11. Flip each pancake carefully using a thin spatula.
12. Cook for an additional 1-2 minutes until the underside develops a deep golden-brown crust.
13. Transfer cooked pancakes to a wire rack set over a baking sheet to prevent steaming—this maintains crisp edges.
14. Repeat the cooking process with remaining batter, adding more unsalted butter as needed.
15. Serve pancakes immediately topped with warm blueberry compote.

Golden, cloud-like stacks emerge with delicate crumb structures that practically melt in your mouth. The tart-sweet compote provides a vibrant counterpoint to the rich, buttery pancakes, creating a symphony of textures from crisp edges to tender centers. For an extra indulgence, I sometimes layer these with lemon-infused whipped cream between each pancake, turning breakfast into a celebratory occasion.

Buttermilk Fried Chicken with Spicy Honey Glaze

Every time I make this fried chicken, I’m transported back to my grandmother’s kitchen in Tennessee, where the scent of buttermilk-marinated poultry would fill the air every Sunday afternoon. There’s something magical about that crispy exterior giving way to juicy, perfectly seasoned meat—it’s comfort food at its absolute finest, especially when paired with that sweet-heat glaze that’ll have you licking your fingers clean.

Ingredients

• 2 lbs bone-in, skin-on chicken thighs and drumsticks
• 2 cups cultured buttermilk
• 2 tbsp hot sauce
• 2 cups all-purpose flour
• 1 tbsp smoked paprika
• 2 tsp garlic powder
• 1 tsp cayenne pepper
• 1 tbsp kosher salt
• 1 tsp freshly ground black pepper
• 4 cups peanut oil
• 1/2 cup raw honey
• 1 tbsp sriracha
• 1 tsp apple cider vinegar

Instructions

1. Combine chicken pieces, buttermilk, and hot sauce in a large glass bowl, ensuring all chicken is fully submerged.
2. Cover the bowl with plastic wrap and refrigerate for exactly 8 hours to maximize tenderization.
3. In a separate large bowl, whisk together flour, smoked paprika, garlic powder, cayenne, kosher salt, and black pepper until thoroughly combined.
4. Remove one chicken piece from buttermilk mixture, allowing excess liquid to drip off.
5. Dredge the chicken piece in the flour mixture, pressing firmly to ensure complete coating.
6. Return the coated chicken to the buttermilk mixture for a second dip, creating a double layer for extra crispiness.
7. Dredge the chicken again in the flour mixture, pressing the coating firmly onto all surfaces.
8. Place the double-dredged chicken on a wire rack set over a baking sheet.
9. Repeat steps 4-8 with all remaining chicken pieces.
10. Let the coated chicken rest at room temperature for 30 minutes to help the coating adhere during frying.
11. Heat peanut oil in a large Dutch oven to precisely 350°F, using a deep-fry thermometer to monitor temperature.
12. Carefully lower 3-4 chicken pieces into the hot oil using tongs, maintaining oil temperature between 325-350°F.
13. Fry chicken for 12-14 minutes, turning pieces halfway through cooking for even browning.
14. Check internal temperature with an instant-read thermometer—chicken is done when it reaches 165°F.
15. Transfer fried chicken to a clean wire rack set over a baking sheet to drain excess oil.
16. While chicken rests, combine honey, sriracha, and apple cider vinegar in a small saucepan over medium heat.
17. Whisk the glaze mixture constantly for 2 minutes until it becomes thin and pourable.
18. Brush the warm glaze generously over the freshly fried chicken using a pastry brush.

What makes this fried chicken truly exceptional is that shatteringly crisp crust giving way to impossibly tender meat, while the spicy honey glaze creates this beautiful sweet-heat balance that dances across your palate. Serve it alongside creamy coleslaw and cornbread for the ultimate Southern feast, or chop it over waffles for a brunch that’ll have everyone begging for your recipe.

Buttermilk Biscuits with Cheddar and Chives

Baking these flaky buttermilk biscuits with cheddar and chives always transports me back to my grandmother’s kitchen, where the scent of warm biscuits meant Sunday breakfast was just minutes away. There’s something magical about how these simple ingredients transform into golden, cheesy pillows of comfort that make any morning feel special. I love how the sharp cheddar and fresh chives peek through each tender layer, promising a burst of flavor in every bite.

Ingredients

– 2 cups all-purpose flour, sifted
– 1 tablespoon baking powder
– 1/2 teaspoon baking soda
– 1 teaspoon kosher salt
– 1/2 cup unsalted European-style butter, frozen and grated
– 3/4 cup cold cultured whole buttermilk
– 1 cup sharp white cheddar cheese, finely grated
– 1/4 cup fresh chives, minced
– 1 pasture-raised egg, lightly beaten

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the sifted all-purpose flour, baking powder, baking soda, and kosher salt until thoroughly combined.
3. Using the large holes of a box grater, grate the frozen European-style butter directly into the dry ingredients.
4. Toss the grated butter with the flour mixture using a fork until the butter pieces are evenly coated and separated.
5. Make a well in the center of the mixture and pour in the cold cultured whole buttermilk.
6. Gently fold in the minced fresh chives and finely grated sharp white cheddar cheese until just incorporated.
7. Turn the shaggy dough out onto a lightly floured surface and pat it into a 1-inch thick rectangle.
8. Fold the dough in half, rotate 90 degrees, and pat it back into a 1-inch thick rectangle.
9. Repeat the folding process two more times to create distinct layers.
10. Using a 2.5-inch round biscuit cutter dipped in flour, cut straight down through the dough without twisting.
11. Arrange the biscuits on the prepared baking sheet, spacing them 2 inches apart.
12. Brush the tops of the biscuits with the lightly beaten pasture-raised egg using a pastry brush.
13. Bake for 15-18 minutes, or until the biscuits are deeply golden brown and have risen significantly.
14. Transfer the biscuits to a wire rack and let them cool for 5 minutes before serving.

Remarkably flaky and tender, these biscuits feature delicate layers that shatter at the slightest pressure, revealing pockets of melted sharp cheddar and fresh chives. The tangy buttermilk balances the richness beautifully, while the golden-brown exterior provides a satisfying crispness against the pillowy interior. For an extraordinary twist, split them warm and fill with thinly sliced smoked ham and a dollop of whole-grain mustard for the ultimate savory breakfast sandwich.

Buttermilk Ranch Dressing with Fresh Herbs

Never has a homemade dressing transformed my salads so completely as this buttermilk ranch with fresh herbs. I first discovered this version during a summer farmers’ market trip when overflowing herb bundles inspired me to create something truly special. Now it’s my go-to for everything from crisp vegetable platters to drizzling over roasted potatoes.

Ingredients

– 1 cup full-fat buttermilk, chilled
– ½ cup high-quality mayonnaise
– ¼ cup sour cream
– 2 tablespoons freshly squeezed lemon juice
– 1 teaspoon Dijon mustard
– 1 small garlic clove, microplaned
– 2 tablespoons finely minced fresh chives
– 1 tablespoon finely chopped fresh dill
– 1 teaspoon finely chopped fresh parsley
– ½ teaspoon kosher salt
– ¼ teaspoon freshly ground black pepper
– ⅛ teaspoon onion powder

Instructions

1. Combine 1 cup chilled full-fat buttermilk, ½ cup high-quality mayonnaise, and ¼ cup sour cream in a medium mixing bowl.
2. Whisk the mixture vigorously for 45 seconds until completely smooth and emulsified.
3. Add 2 tablespoons freshly squeezed lemon juice and 1 teaspoon Dijon mustard, then whisk for another 30 seconds to incorporate.
4. Microplane 1 small garlic clove directly into the bowl to prevent oxidation and ensure even distribution.
5. Finely mince 2 tablespoons fresh chives, making sure to use only the green parts for optimal flavor.
6. Chop 1 tablespoon fresh dill and 1 teaspoon fresh parsley, keeping herbs separate until measured.
7. Add all chopped herbs to the dressing base along with ½ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper, and ⅛ teaspoon onion powder.
8. Whisk everything together for 60 seconds until herbs are evenly distributed throughout.
9. Transfer the dressing to an airtight container and refrigerate for exactly 2 hours to allow flavors to meld.
10. Stir the dressing once more before serving to redistribute any settled herbs.

So luxuriously creamy and herb-forward, this ranch clings perfectly to every leaf and vegetable while maintaining its velvety texture. The bright acidity from fresh lemon juice cuts through the richness in the most delightful way. I love using it as a dipping sauce for spicy buffalo cauliflower or thinning it slightly with extra buttermilk for a spectacular salad dressing that will make even the simplest greens feel extraordinary.

Buttermilk Waffles with Maple Syrup and Butter

Zesty weekend mornings call for something special, and in our household, that means breaking out the waffle iron for what I consider the ultimate breakfast comfort food. I’ve perfected this recipe over countless Saturday mornings, tweaking it until the crispy exterior and fluffy interior reached absolute perfection.

Ingredients

– 2 cups all-purpose flour
– 2 tablespoons granulated sugar
– 1 tablespoon baking powder
– 1 teaspoon fine sea salt
– 2 large pasture-raised eggs, lightly beaten
– 1¾ cups whole cultured buttermilk
– ½ cup European-style unsalted butter, melted and cooled
– 1 teaspoon pure vanilla extract
– Pure maple syrup for serving
– Additional unsalted butter for serving

Instructions

1. Preheat your waffle iron to 375°F according to manufacturer’s instructions.
2. Whisk together 2 cups all-purpose flour, 2 tablespoons granulated sugar, 1 tablespoon baking powder, and 1 teaspoon fine sea salt in a large mixing bowl until thoroughly combined.
3. In a separate bowl, combine 2 lightly beaten pasture-raised eggs, 1¾ cups whole cultured buttermilk, ½ cup melted European-style unsalted butter, and 1 teaspoon pure vanilla extract.
4. Pour the wet ingredients into the dry ingredients and fold gently with a rubber spatula until just combined, being careful not to overmix.
5. Let the batter rest for precisely 5 minutes to allow the baking powder to activate and the gluten to relax.
6. Ladle approximately ½ cup of batter onto the center of the preheated waffle iron, spreading slightly if needed.
7. Close the lid and cook for 4-5 minutes until steam stops escaping and the waffle is golden brown with crisp edges.
8. Transfer the cooked waffle to a wire rack rather than stacking to maintain crispness.
9. Repeat with remaining batter, keeping cooked waffles warm in a 200°F oven if serving multiple batches.
10. Serve immediately with generous pats of additional unsalted butter and a liberal drizzle of pure maple syrup.

Yielded from this batter are waffles with a shatteringly crisp exterior that gives way to an impossibly light, tender crumb. The tang from the cultured buttermilk beautifully balances the rich butter and sweet maple syrup, creating layers of flavor that make these worth waking up early for. Try serving them with crispy bacon or fresh berries for a complete breakfast experience that feels both indulgent and comforting.

Buttermilk Cornbread with Jalapeños and Cheese

A golden, slightly crisp-edged cornbread with pockets of melted cheese and spicy jalapeño bites is my ultimate comfort food, especially during chilly evenings when I crave something warm and satisfying straight from the oven. I’ve tweaked this recipe over countless Sunday suppers, finally landing on a version that balances heat, richness, and that perfect moist crumb my family adores. There’s nothing quite like pulling this beauty out of the oven and watching everyone gather around, eager for that first buttery slice.

Ingredients

• 1 ½ cups fine-grind stone-ground yellow cornmeal
• ½ cup all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• 1 tsp kosher salt
• 2 pasture-raised eggs, lightly beaten
• 1 ¼ cups whole cultured buttermilk
• ¼ cup clarified butter, melted and cooled slightly
• 2 fresh jalapeños, seeds removed and finely diced
• 1 cup sharp white cheddar cheese, grated

Instructions

1. Preheat your oven to 425°F and place a 10-inch cast-iron skillet inside to heat for 10 minutes.
2. Whisk together the cornmeal, flour, baking powder, baking soda, and salt in a large mixing bowl until fully combined.
3. In a separate bowl, combine the lightly beaten eggs, buttermilk, and melted clarified butter, whisking until emulsified.
4. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined; do not overmix.
5. Fold in the diced jalapeños and grated cheddar cheese until evenly distributed throughout the batter.
6. Carefully remove the hot skillet from the oven and immediately pour in the batter, spreading it evenly with the spatula.
7. Return the skillet to the oven and bake for 18–22 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
8. Transfer the skillet to a wire rack and let the cornbread cool for 10 minutes before slicing.

Hearty and comforting, this cornbread boasts a tender, moist crumb with a subtle tang from the buttermilk, punctuated by the sharpness of melted cheddar and the gentle heat of fresh jalapeños. I love serving it warm with a pat of butter melting into its nooks or alongside a bowl of spicy chili for a cozy, complete meal. The crispy, golden edges are always the first to disappear in my house—a sure sign of a recipe worth keeping.

Buttermilk Pound Cake with Lemon Glaze

Deliciously moist and tender, this buttermilk pound cake with lemon glaze has become my go-to dessert for everything from casual family dinners to elegant gatherings. I first discovered this recipe while visiting my grandmother in Georgia, where she swore by the magic combination of cultured buttermilk and European-style butter for creating the perfect crumb. There’s something truly special about how the bright lemon glaze cuts through the rich, buttery cake.

Ingredients

• 2 cups cake flour, sifted
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon baking soda
• 1 cup European-style unsalted butter, at room temperature
• 2 cups granulated sugar
• 4 large pasture-raised eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup cultured whole buttermilk
• 1 cup confectioners’ sugar, sifted
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon finely grated lemon zest

Instructions

1. Preheat your oven to 325°F and position a rack in the center of the oven.
2. Generously butter and flour a 10-inch Bundt pan, ensuring every crevice is coated to prevent sticking.
3. Whisk together the sifted cake flour, fine sea salt, and baking soda in a medium bowl until fully incorporated.
4. Cream the room-temperature European-style butter and granulated sugar in a stand mixer fitted with the paddle attachment on medium-high speed for exactly 5 minutes, until pale and fluffy.
5. Add the room-temperature pasture-raised eggs one at a time, mixing for 30 seconds after each addition until fully incorporated.
6. Mix in the pure vanilla extract until just combined.
7. Alternate adding the dry ingredients and cultured whole buttermilk to the butter mixture, beginning and ending with the dry ingredients, and mixing on low speed until just combined after each addition.
8. Pour the batter into the prepared Bundt pan and smooth the top with an offset spatula.
9. Bake for 60-70 minutes, or until a cake tester inserted into the center comes out completely clean with no crumbs attached.
10. Cool the cake in the pan on a wire rack for 15 minutes before inverting it onto the rack to cool completely.
11. Whisk together the sifted confectioners’ sugar, freshly squeezed lemon juice, and finely grated lemon zest in a small bowl until smooth and pourable.
12. Drizzle the lemon glaze over the completely cooled cake, allowing it to drip down the sides naturally.

Velvety and dense with an exceptionally fine crumb, this cake achieves that perfect balance between richness and brightness. The tender texture practically melts in your mouth, while the tart lemon glaze provides just enough acidity to cut through the buttery sweetness. For an extra special presentation, I love serving thick slices with fresh berries and a dollop of lightly sweetened whipped cream.

Buttermilk Coleslaw with Carrots and Celery

Vivid memories of summer picnics always bring me back to this classic side dish, but my version adds a delightful crunch that keeps everyone coming back for seconds—I’ve been perfecting this recipe since my first backyard barbecue disaster taught me the importance of balancing creamy and crisp textures.

Ingredients

– 1 small head green cabbage, finely shredded
– 2 medium carrots, julienned
– 3 celery stalks, thinly sliced on bias
– 1 cup full-fat buttermilk
– ½ cup high-quality mayonnaise
– 2 tablespoons apple cider vinegar
– 1 tablespoon raw honey
– 1 teaspoon celery seeds
– ½ teaspoon freshly ground black pepper
– ¼ teaspoon fine sea salt

Instructions

1. Place shredded cabbage in large mixing bowl and sprinkle with ¼ teaspoon fine sea salt, tossing thoroughly to distribute evenly.
2. Allow cabbage to rest for 15 minutes at room temperature to draw out excess moisture, which prevents watery coleslaw.
3. Meanwhile, combine buttermilk, mayonnaise, apple cider vinegar, raw honey, celery seeds, and remaining ½ teaspoon black pepper in separate bowl, whisking vigorously for 60 seconds until emulsified.
4. Gently squeeze handfuls of salted cabbage over sink to remove released liquid, returning dried cabbage to mixing bowl.
5. Add julienned carrots and bias-sliced celery to cabbage, tossing with tongs to distribute vegetables evenly.
6. Pour buttermilk dressing over vegetable mixture, folding gently with rubber spatula until every strand is coated.
7. Cover bowl tightly with plastic wrap and refrigerate for exactly 2 hours at 38°F to allow flavors to meld and vegetables to slightly soften while maintaining crunch.
8. Remove from refrigerator and give final gentle toss before serving to redistribute dressing that may have settled.
Wonderfully crisp celery and carrots provide satisfying texture contrasts against the creamy dressing, while the tangy buttermilk cuts through the richness beautifully—I love serving this alongside pulled pork sandwiches or as a bright topping for fish tacos where the cool crunch complements spicy elements perfectly.

Buttermilk Ice Cream with Vanilla Bean

Every time I catch a whiff of real vanilla bean, I’m transported back to my grandmother’s kitchen, where she’d patiently scrape those tiny black seeds into everything from cakes to custards. This buttermilk ice cream recipe is my modern homage to her patience—it’s tangy, creamy, and speckled with those fragrant vanilla seeds, a dessert that feels both nostalgic and refreshingly new. I love making it on lazy Sunday afternoons, when the light slants through the window just right and the hum of the ice cream maker becomes the soundtrack to winding down.

Ingredients

– 2 cups high-quality heavy cream
– 1 cup granulated sugar
– 6 large pasture-raised egg yolks
– 1 ½ cups whole cultured buttermilk
– 1 whole vanilla bean, split and scraped
– ¼ teaspoon fine sea salt

Instructions

1. In a heavy-bottomed saucepan, combine the heavy cream, half of the granulated sugar, and the scraped vanilla bean seeds along with the empty pod.
2. Heat the mixture over medium heat, stirring occasionally, until it reaches 170°F on an instant-read thermometer—do not let it boil.
3. While the cream heats, whisk the pasture-raised egg yolks and remaining sugar in a medium bowl until pale and slightly thickened, about 2 minutes.
4. Temper the egg yolks by slowly pouring 1 cup of the hot cream mixture into the yolks while whisking constantly to prevent curdling.
5. Pour the tempered yolk mixture back into the saucepan and cook over low heat, stirring continuously with a silicone spatula, until the custard thickens enough to coat the back of a spoon and reaches 175°F.
6. Immediately strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits and the vanilla bean pod.
7. Whisk in the whole cultured buttermilk and fine sea salt until fully incorporated.
8. Chill the custard in an ice bath, stirring occasionally, until it drops to 40°F, then cover and refrigerate for at least 4 hours or up to 24 hours for optimal flavor development.
9. Pour the chilled custard into an ice cream maker and churn according to manufacturer’s instructions until it reaches a soft-serve consistency, about 25–30 minutes.
10. Transfer the churned ice cream to an airtight container and freeze for at least 4 hours, or until firm enough to scoop.
Decadently smooth with a subtle tang from the buttermilk, this ice cream melts luxuriously on the tongue, each bite punctuated by those aromatic vanilla specks. Try serving it alongside a warm berry crumble or crumbled over a slice of lemon pound cake—the contrast between cool cream and warm dessert is pure magic.

Buttermilk Mashed Potatoes with Garlic and Chives

Comfort food at its finest—these buttermilk mashed potatoes have been my go-to side dish for every holiday gathering since I perfected the recipe during a particularly chaotic Thanksgiving where my usual version turned out gluey. There’s something magical about how the tangy buttermilk cuts through the richness while the garlic and chives add just enough sophistication to make even weeknight dinners feel special.

Ingredients

– 2 pounds Yukon Gold potatoes, peeled and quartered
– 4 large garlic cloves, smashed
– 1 cup high-quality cultured buttermilk, warmed to 110°F
– ½ cup European-style unsalted butter, cubed and at room temperature
– ¼ cup fresh chives, finely minced
– 1½ teaspoons fine sea salt
– ½ teaspoon freshly cracked black pepper

Instructions

1. Place peeled and quartered Yukon Gold potatoes and smashed garlic cloves in a large heavy-bottomed pot.
2. Cover potatoes with cold filtered water by 2 inches and add 1 teaspoon of fine sea salt to the water.
3. Bring the pot to a rolling boil over high heat, then reduce to a gentle simmer maintained at 200°F.
4. Simmer potatoes for 18-20 minutes until a paring knife inserts into the center with no resistance.
5. Drain potatoes and garlic thoroughly in a colander, then return them to the warm pot over low heat for 1 minute to evaporate excess moisture.
6. Pass the potatoes and garlic through a food mill or ricer back into the pot for the fluffiest texture—never use a food processor which creates gluey potatoes.
7. Gradually fold in the warmed cultured buttermilk using a rubber spatula until fully incorporated.
8. Add room-temperature European-style butter cubes in three additions, fully incorporating each before adding the next.
9. Fold in the remaining ½ teaspoon fine sea salt, freshly cracked black pepper, and finely minced fresh chives.
10. Let the mashed potatoes rest for 3 minutes off heat to allow flavors to meld before serving.

Rich, velvety texture with subtle tanginess makes these potatoes exceptional—the smashed garlic infuses throughout without overpowering. I love serving them in individual cast-iron skillets topped with an extra pat of butter and chive blossoms for special occasions, though they’re equally wonderful alongside simple roasted chicken on a Tuesday night.

Buttermilk Scones with Dried Cranberries

Every time I catch that first whiff of warm scones baking, I’m instantly transported back to my grandmother’s kitchen, where flour-dusted counters and the promise of something delicious were constants. There’s something magical about how these buttermilk scones with dried cranberries fill the house with a cozy, buttery aroma that makes any ordinary morning feel special. I love baking these on lazy weekends when I have time to savor the process and enjoy the results with a strong cup of coffee.

Ingredients

– 2 cups all-purpose flour, sifted
– 1/4 cup granulated cane sugar
– 1 tablespoon aluminum-free baking powder
– 1/2 teaspoon fine sea salt
– 1/2 cup European-style unsalted butter, chilled and cubed
– 2/3 cup dried cranberries, unsweetened
– 2/3 cup whole cultured buttermilk, cold
– 1 large pasture-raised egg, lightly beaten
– 1 tablespoon turbinado sugar, for sprinkling

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the sifted all-purpose flour, granulated cane sugar, aluminum-free baking powder, and fine sea salt until fully combined.
3. Add the chilled, cubed European-style unsalted butter to the dry ingredients.
4. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized butter pieces remaining.
5. Gently fold in the unsweetened dried cranberries until evenly distributed throughout the mixture.
6. Create a well in the center of the mixture and pour in the cold whole cultured buttermilk.
7. Using a fork, stir just until the dough begins to come together and no dry flour remains.
8. Turn the shaggy dough out onto a lightly floured surface.
9. Gently knead the dough 4-5 times until it just holds together, being careful not to overwork it.
10. Pat the dough into a 1-inch thick circle.
11. Using a sharp, floured biscuit cutter, cut out scones by pressing straight down without twisting.
12. Place the cut scones onto the prepared baking sheet, spacing them about 2 inches apart.
13. Brush the tops of the scones lightly with the beaten pasture-raised egg.
14. Sprinkle the turbinado sugar evenly over the tops of the scones.
15. Bake for 15-18 minutes, or until the scones are golden brown on top and sound hollow when tapped on the bottom.
16. Transfer the baked scones to a wire rack to cool for 5 minutes before serving.

What makes these scones truly special is their delicate balance of textures—the crisp, sugar-sparkled exterior gives way to a tender, flaky crumb that practically melts in your mouth. The tart bursts of cranberry provide the perfect counterpoint to the rich, buttery base, creating a symphony of flavors that’s neither too sweet nor too plain. I love serving these warm with clotted cream and lemon curd for an extra indulgent treat, or simply split and toasted the next day for breakfast.

Buttermilk Donuts with Cinnamon Sugar

Growing up, the scent of frying dough and cinnamon sugar was my weekend alarm clock—my grandmother would have a fresh batch waiting whenever I visited. These buttermilk donuts with cinnamon sugar bring back those cozy mornings, but with a few professional tweaks I’ve perfected over years of testing. There’s something magical about that crisp exterior giving way to the tender, tangy crumb that keeps me making these monthly.

Ingredients

– 2 cups all-purpose flour, sifted
– ¾ cup granulated sugar
– 2 tsp baking powder
– ½ tsp fine sea salt
– ¼ tsp freshly grated nutmeg
– ¾ cup whole cultured buttermilk, chilled
– 2 large pasture-raised eggs, lightly beaten
– 2 tbsp European-style unsalted butter, melted and cooled
– 1 tsp pure vanilla extract
– 4 cups peanut oil for frying
– ½ cup superfine sugar
– 2 tsp ground Ceylon cinnamon

Instructions

1. In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, baking powder, fine sea salt, and freshly grated nutmeg until fully incorporated.
2. In a separate bowl, combine the chilled whole cultured buttermilk, lightly beaten pasture-raised eggs, cooled melted European-style unsalted butter, and pure vanilla extract, whisking until emulsified.
3. Pour the wet ingredients into the dry ingredients, folding gently with a spatula until just combined—do not overmix to maintain tenderness.
4. Turn the shaggy dough onto a lightly floured surface and pat into a ½-inch thick rectangle.
5. Using a floured 3-inch round cutter, stamp out donuts, then use a 1-inch cutter to remove centers, re-rolling scraps once.
6. In a heavy-bottomed Dutch oven, heat the peanut oil to 365°F, verified with a deep-fry thermometer.
7. Carefully lower 2-3 donuts into the hot oil using a spider strainer, frying for 90 seconds per side until golden brown and puffed.
8. Transfer the fried donuts to a wire rack set over a baking sheet, allowing excess oil to drain for 2 minutes.
9. While warm, toss the donuts in a bowl with the superfine sugar and ground Ceylon cinnamon mixture until evenly coated.
10. Repeat the frying and coating process with the remaining dough and donut holes.

Remarkably light with a delicate crunch from the cinnamon sugar, these donuts reveal an almost cake-like interior that stays moist for hours. I love serving them stacked high on a vintage plate with a dusting of extra cinnamon sugar for dipping, or splitting them horizontally and sandwiching with whipped honey butter for an indulgent twist.

Buttermilk Pie with a Flaky Crust

Diving into my grandmother’s recipe box always brings back the warmest memories, especially when I rediscover this Southern classic that perfectly balances simplicity with extraordinary flavor—I can still picture her pulling this golden beauty from the oven on crisp autumn afternoons just like today. There’s something magical about how humble ingredients transform into such a comforting dessert, and I love how the tangy buttermilk cuts through the sweetness, creating a pie that never fails to impress at potlucks or family gatherings.

Ingredients

– 1 ½ cups all-purpose flour
– ½ cup European-style unsalted butter, chilled and cubed
– ¼ cup ice water
– 1 ½ cups granulated sugar
– 3 pasture-raised eggs, lightly beaten
– ½ cup cultured buttermilk
– ¼ cup clarified butter
– 1 teaspoon pure vanilla extract
– ¼ teaspoon freshly grated nutmeg
– ⅛ teaspoon fine sea salt

Instructions

1. Combine 1 ½ cups all-purpose flour and ⅛ teaspoon fine sea salt in a large mixing bowl.
2. Cut ½ cup chilled, cubed European-style unsalted butter into the flour mixture using a pastry blender until pea-sized crumbs form.
3. Drizzle ¼ cup ice water over the mixture while stirring with a fork until the dough just comes together.
4. Form the dough into a disk, wrap tightly in plastic wrap, and refrigerate for exactly 30 minutes to prevent gluten development.
5. Roll the chilled dough into a 12-inch circle on a lightly floured surface.
6. Transfer the dough to a 9-inch pie plate and trim the edges, leaving a 1-inch overhang.
7. Fold the overhang under itself and crimp the edges decoratively.
8. Freeze the crust for 15 minutes to minimize shrinkage during baking.
9. Preheat your oven to 375°F and place a baking sheet on the center rack.
10. Whisk together 1 ½ cups granulated sugar and 3 lightly beaten pasture-raised eggs in a medium bowl until pale and ribbon-like.
11. Gradually incorporate ½ cup cultured buttermilk while whisking continuously.
12. Stream in ¼ cup clarified butter and 1 teaspoon pure vanilla extract, whisking until fully emulsified.
13. Stir in ¼ teaspoon freshly grated nutmeg until evenly distributed.
14. Pour the filling into the frozen crust and immediately transfer to the preheated baking sheet.
15. Bake at 375°F for 45-50 minutes until the center reaches 165°F and displays a slight jiggle.
16. Cool completely on a wire rack for 3 hours to allow the custard to set properly.

Heavenly doesn’t even begin to describe the contrast between the shatteringly flaky crust and the velvety, tangy-sweet filling that melts on the tongue. I adore serving this slightly warm with a drizzle of local honey or alongside sharp espresso to highlight its complex flavor profile—the nutmeg adds just enough warmth to make it feel like a hug in dessert form.

Buttermilk Marinated Grilled Chicken

Last summer, I discovered this marinade almost by accident when my buttermilk supply for biscuits was more generous than planned. Now it’s become my go-to method for ensuring even the leanest chicken breasts stay incredibly moist and flavorful on the grill—something my family requests weekly during warmer months.

Ingredients

– 2 lbs boneless, skinless chicken breasts, pounded to ¾-inch thickness
– 2 cups full-fat cultured buttermilk
– 3 tbsp extra virgin olive oil
– 4 garlic cloves, microplaned
– 1 tbsp fresh thyme leaves, finely minced
– 2 tsp Diamond Crystal kosher salt
– 1 tsp freshly cracked black pepper
– ½ tsp smoked paprika
– ¼ tsp cayenne pepper

Instructions

1. Place chicken breasts between two sheets of parchment paper and pound uniformly to ¾-inch thickness using a meat mallet.
2. Whisk together buttermilk, olive oil, microplaned garlic, minced thyme, kosher salt, black pepper, smoked paprika, and cayenne in a non-reactive bowl until fully emulsified.
3. Submerge chicken breasts completely in the marinade, ensuring all surfaces are coated.
4. Cover the bowl tightly with plastic wrap and refrigerate for exactly 8 hours—this timing allows optimal tenderization without breaking down the protein structure.
5. Preheat a clean gas grill to medium-high heat (425°F), brushing grates thoroughly with oil to prevent sticking.
6. Remove chicken from marinade, allowing excess to drip off while maintaining the herb coating.
7. Grill chicken for 6-7 minutes per side, rotating 90 degrees halfway through each side to create crosshatch marks.
8. Insert an instant-read thermometer into the thickest part of the chicken, removing from heat immediately when it registers 160°F.
9. Transfer chicken to a clean cutting board and rest undisturbed for 5 minutes to allow juices to redistribute.
10. Slice against the grain into ½-inch thick pieces before serving.

Remarkably tender with a subtle tang from the buttermilk, this chicken develops a beautifully caramelized crust that gives way to incredibly juicy interior. The garlic and thyme infuse throughout without overpowering, making it versatile enough for grain bowls, sliced over salads, or as the star of your dinner plate alongside grilled vegetables.

Buttermilk Banana Bread with Walnuts

Kind of like that one friend who always shows up exactly when you need them, this buttermilk banana bread recipe appeared in my life during a particularly chaotic week when my fruit bowl was overflowing with overripe bananas. I’d been craving something comforting yet sophisticated, a treat that felt both homemade and special enough to share with guests.

Ingredients

– 1 ¾ cups all-purpose flour
– 1 teaspoon baking soda
– ½ teaspoon fine sea salt
– ½ cup unsalted European-style butter, softened
– ¾ cup dark brown sugar, packed
– 2 pasture-raised eggs, lightly beaten
– 1 cup mashed very ripe bananas (about 3 medium)
– ⅓ cup full-fat cultured buttermilk
– 1 teaspoon pure vanilla extract
– ¾ cup toasted walnut halves, roughly chopped

Instructions

1. Preheat your oven to 350°F and position a rack in the center.
2. Generously butter a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang on two sides.
3. Whisk together 1 ¾ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon fine sea salt in a medium bowl until fully combined.
4. In a separate large bowl, cream ½ cup softened unsalted European-style butter and ¾ cup packed dark brown sugar together using an electric mixer on medium-high speed for exactly 3 minutes until pale and fluffy.
5. Gradually drizzle in 2 lightly beaten pasture-raised eggs while mixing on medium speed, scraping down the bowl halfway through to ensure thorough incorporation.
6. Fold in 1 cup mashed very ripe bananas, ⅓ cup full-fat cultured buttermilk, and 1 teaspoon pure vanilla extract using a rubber spatula until just combined.
7. Gently fold the dry ingredients into the wet mixture in three additions, being careful not to overmix.
8. Fold in ¾ cup roughly chopped toasted walnut halves until evenly distributed throughout the batter.
9. Transfer the batter to your prepared loaf pan and smooth the top with an offset spatula.
10. Bake at 350°F for 55-65 minutes until deeply golden brown and a cake tester inserted into the center comes out completely clean.
11. Cool the bread in the pan on a wire rack for 15 minutes before using the parchment overhang to lift it out.
12. Continue cooling completely on the wire rack before slicing.

Something magical happens when the tangy buttermilk meets those sweet, caramelized bananas—you get this incredibly moist crumb with a delicate tightness that slices beautifully. The toasted walnuts provide these wonderful crunchy interruptions throughout each bite, making it perfect for afternoon tea or as an indulgent breakfast with a thick schmear of cultured butter.

Buttermilk Crepes with Strawberry Filling

Sometimes the simplest breakfasts become the most cherished memories in our household, like these delicate buttermilk crepes that transport me back to lazy Sunday mornings with my grandmother, who always insisted that properly rested batter makes all the difference between good and exceptional crepes.

Ingredients

– 1 cup all-purpose flour, sifted
– 2 large pasture-raised eggs, lightly beaten
– 1¼ cups whole cultured buttermilk
– ¼ cup clarified butter, melted
– 2 tablespoons granulated sugar
– ½ teaspoon fine sea salt
– 1 pound fresh strawberries, hulled and thinly sliced
– ¼ cup raw honey
– 1 teaspoon pure vanilla extract
– 2 tablespoons unsalted European-style butter for cooking

Instructions

1. Combine sifted all-purpose flour, lightly beaten pasture-raised eggs, whole cultured buttermilk, melted clarified butter, granulated sugar, and fine sea salt in a large mixing bowl.
2. Whisk vigorously for exactly 90 seconds until the batter becomes smooth and air bubbles form on the surface.
3. Cover the bowl with plastic wrap and refrigerate the batter for precisely 30 minutes to allow gluten development and hydration.
4. Meanwhile, combine hulled and thinly sliced fresh strawberries with raw honey and pure vanilla extract in a separate bowl, gently folding to coat without crushing the berries.
5. Heat a 10-inch non-stick crepe pan over medium heat until a water droplet sizzles and evaporates within 3 seconds.
6. Melt ½ teaspoon of unsalted European-style butter in the heated pan, swirling to coat the entire surface evenly.
7. Pour ¼ cup of chilled batter into the center of the pan while simultaneously tilting and rotating to create a thin, uniform circle.
8. Cook for 60-75 seconds until the edges lift easily and the surface appears matte with tiny bubbles.
9. Flip the crepe using a thin offset spatula and cook for an additional 45 seconds until golden spots appear.
10. Transfer the cooked crepe to a wire rack and repeat the process with remaining batter, stacking crepes with parchment paper between layers.
11. Spoon 2 tablespoons of strawberry filling along the center of each crepe and roll tightly into cylinders.
12. Dust with powdered sugar and serve immediately while warm. Really, the magic happens when you bite into that tender, slightly tangy crepe wrapping around the sweet-tart strawberry filling—the contrast between the delicate exterior and juicy interior makes these perfect for elegant brunches or even dessert with a drizzle of dark chocolate sauce.

Buttermilk Chocolate Cake with Fudge Frosting

Last week, I found myself craving that perfect chocolate cake—the kind my grandmother used to make for special occasions, with a tender crumb and rich fudge frosting that makes you close your eyes with every bite. It’s the ultimate comfort dessert, especially when shared with loved ones over coffee or as a sweet ending to a busy day. Here’s how I recreate that nostalgic magic in my own kitchen, with a few professional twists to ensure perfection every time.

Ingredients

– 2 cups all-purpose flour, sifted
– 1¾ cups granulated sugar
– ¾ cup Dutch-process cocoa powder
– 2 teaspoons baking soda
– 1 teaspoon fine sea salt
– 2 large pasture-raised eggs, lightly beaten
– 1 cup whole cultured buttermilk
– ½ cup clarified butter, melted and cooled
– 1 cup freshly brewed hot coffee
– 1 teaspoon pure vanilla extract
– 8 ounces high-quality dark chocolate, finely chopped
– 1 cup unsalted European-style butter, softened
– 3 cups confectioners’ sugar, sifted
– ½ cup heavy cream, warmed to 110°F

Instructions

1. Preheat your oven to 350°F and generously grease two 9-inch round cake pans with clarified butter, then line the bottoms with parchment paper rounds.
2. In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, Dutch-process cocoa powder, baking soda, and fine sea salt until fully incorporated and no streaks remain.
3. Create a well in the center of the dry ingredients and pour in the lightly beaten pasture-raised eggs, whole cultured buttermilk, melted clarified butter, and pure vanilla extract.
4. Using a handheld electric mixer on medium speed, blend the wet and dry ingredients for exactly 2 minutes until the batter is smooth and glossy.
5. Gradually stream in the freshly brewed hot coffee while mixing on low speed, scraping the bowl’s sides with a silicone spatula to ensure no pockets of dry ingredients remain.
6. Divide the batter evenly between the prepared cake pans, using a kitchen scale for precision if available, and smooth the tops with an offset spatula.
7. Bake on the center oven rack for 28–32 minutes, or until a toothpick inserted into the center emerges with a few moist crumbs attached and the cakes spring back lightly when touched.
8. Transfer the pans to a wire rack and let the cakes cool completely in the pans for 1 hour before carefully inverting them onto the rack to prevent tearing.
9. For the frosting, place the finely chopped high-quality dark chocolate in a heatproof bowl set over a saucepan of gently simmering water, stirring constantly until fully melted and smooth.
10. In a separate bowl, beat the softened unsalted European-style butter with an electric mixer on high speed for 3–4 minutes until pale and fluffy.
11. Gradually add the sifted confectioners’ sugar to the butter in three additions, beating for 1 minute after each addition until the mixture is light and airy.
12. Slowly pour the melted chocolate into the butter mixture while mixing on low speed, then increase to medium-high and beat for 2 minutes until fully emulsified.
13. Drizzle in the warmed heavy cream and continue beating for 1 additional minute until the frosting is silky, spreadable, and holds soft peaks.
14. Place one cooled cake layer on a serving plate and spread a generous ½ cup of frosting evenly over the top with an offset spatula.
15. Carefully stack the second cake layer on top and apply a thin crumb coat of frosting to the entire cake, chilling it in the refrigerator for 20 minutes to set.
16. Frost the chilled cake with the remaining frosting, using a bench scraper for smooth sides and creating decorative swirls on top with the spatula.
Kindly slice this masterpiece and savor the moist, tender crumb that melts alongside the decadent fudge frosting—it’s a texture dream come true. For a playful twist, crumble leftover cake into glass jars with layers of whipped cream and fresh berries for individual trifles, or simply enjoy a thick wedge with a cold glass of milk while reminiscing about simpler times.

Buttermilk Onion Rings with Spicy Aioli

Last weekend, I found myself with a surplus of sweet onions from my CSA box and decided to transform them into the ultimate comfort food. There’s something deeply satisfying about the ritual of battering and frying that takes me back to summer cookouts at my grandparents’ farmhouse. These buttermilk onion rings have become my go-to when I want to impress guests with minimal effort—they’re always the first appetizer to disappear!

Ingredients

– 2 large sweet onions, sliced into ½-inch rings
– 2 cups whole buttermilk
– 1½ cups all-purpose flour
– ½ cup cornstarch
– 2 tsp smoked paprika
– 1 tsp garlic powder
– 1 tsp cayenne pepper
– 2 tsp kosher salt
– 1 tsp freshly ground black pepper
– 4 cups peanut oil for frying
– ¾ cup high-quality mayonnaise
– 2 cloves garlic, microplaned
– 1 tbsp lemon juice
– 1 tsp sriracha
– ½ tsp smoked paprika

Instructions

1. Separate the onion slices into individual rings and place them in a large bowl.
2. Pour the buttermilk over the onion rings, ensuring all rings are fully submerged.
3. Cover the bowl with plastic wrap and refrigerate for exactly 1 hour to tenderize the onions.
4. In a separate large bowl, whisk together the all-purpose flour, cornstarch, smoked paprika, garlic powder, cayenne pepper, kosher salt, and black pepper until thoroughly combined.
5. Heat the peanut oil in a heavy-bottomed Dutch oven to 375°F, using a deep-fry thermometer to monitor temperature precisely.
6. Working with one ring at a time, remove from buttermilk and dredge thoroughly in the flour mixture, shaking off excess coating.
7. Carefully lower the coated onion rings into the hot oil using tongs, frying in batches of 4-5 rings to avoid overcrowding.
8. Fry for 2-3 minutes until golden brown, flipping halfway through cooking for even coloration.
9. Transfer the cooked onion rings to a wire rack set over a baking sheet to drain excess oil.
10. While the onion rings fry, combine the mayonnaise, microplaned garlic, lemon juice, sriracha, and smoked paprika in a small bowl.
11. Whisk the aioli ingredients vigorously until completely emulsified and smooth.
12. Serve the hot onion rings immediately with the spicy aioli for dipping.

The contrast between the shatteringly crisp exterior and the sweet, tender onion inside is pure magic, especially when paired with the garlicky heat of the aioli. I love serving these piled high on a wooden board with cold beer for game day, or as an unexpected topping for gourmet burgers—they add incredible texture and flavor that elevates any casual meal.

Buttermilk Smoothie with Berries and Honey

Zesty mornings call for something special, and this buttermilk smoothie has become my go-to solution when I’m craving something creamy yet refreshing. I first stumbled upon this combination during a weekend farmers market trip when I had leftover buttermilk from biscuit-making and needed to use up my berry haul—now it’s a staple in my breakfast rotation.

Ingredients

– 1½ cups cold cultured buttermilk
– 1 cup mixed fresh berries (raspberries, blackberries, and blueberries)
– 2 tablespoons raw wildflower honey
– ½ cup crushed ice
– 1 teaspoon freshly grated lemon zest

Instructions

1. Measure 1½ cups of cold cultured buttermilk directly into your blender pitcher.
2. Add 1 cup of mixed fresh berries to the buttermilk in the blender.
3. Drizzle 2 tablespoons of raw wildflower honey over the berry mixture.
4. Incorporate ½ cup of crushed ice into the blender pitcher.
5. Add 1 teaspoon of freshly grated lemon zest to the other ingredients.
6. Secure the blender lid tightly to prevent any leakage during blending.
7. Begin blending on low speed for 15 seconds to initially combine the ingredients.
8. Increase to high speed and blend for 45-60 seconds until the mixture becomes completely smooth and homogeneous.
9. Check the consistency by stopping the blender and removing the lid after 45 seconds of high-speed blending.
10. Pour the finished smoothie immediately into a chilled glass to maintain optimal temperature.

Refreshingly tangy from the cultured buttermilk balanced by the natural sweetness of honey, this smoothie delivers a velvety texture that coats your palate beautifully. The berry seeds provide subtle texture against the creamy base, making each sip interesting and complex. For an elegant presentation, I sometimes garnish with a skewer of whole berries and a drizzle of honey across the rim of the glass.

Buttermilk Dinner Rolls with Sea Salt

Yesterday, as the first chill of autumn settled in, I found myself craving the comfort of warm, freshly baked bread. There’s something magical about pulling golden-brown dinner rolls from the oven that makes any meal feel like a special occasion. I’ve been perfecting this buttermilk roll recipe for years, and today I’m sharing my absolute favorite version with you.

Ingredients

– 4 cups bread flour, plus extra for dusting
– 2 tablespoons granulated sugar
– 1 ½ teaspoons fine sea salt
– 1 packet (2 ¼ teaspoons) active dry yeast
– 1 ¼ cups whole buttermilk, warmed to 110°F
– 6 tablespoons unsalted European-style butter, melted and cooled
– 1 large pasture-raised egg, lightly beaten
– 2 tablespoons clarified butter for brushing
– Flaky Maldon sea salt for finishing

Instructions

1. Combine 4 cups bread flour, 2 tablespoons granulated sugar, 1 ½ teaspoons fine sea salt, and 1 packet active dry yeast in the bowl of a stand mixer fitted with a dough hook.
2. Pour 1 ¼ cups whole buttermilk warmed to 110°F into the dry ingredients.
3. Add 6 tablespoons melted unsalted European-style butter and 1 lightly beaten pasture-raised egg to the mixture.
4. Mix on low speed for 2 minutes until ingredients are incorporated, then increase to medium speed and knead for 8 minutes until the dough becomes smooth and elastic.
5. Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 ½ hours until doubled in size.
6. Punch down the risen dough and turn it out onto a lightly floured surface.
7. Divide the dough into 16 equal portions using a bench scraper.
8. Shape each portion into tight rounds by pulling the edges underneath to create smooth tops.
9. Arrange the shaped rolls in a buttered 9×13-inch baking pan, leaving about ½ inch between each roll.
10. Cover the pan with a clean kitchen towel and let rise for 45 minutes until puffy and nearly doubled.
11. Preheat your oven to 375°F during the final 15 minutes of the second rise.
12. Bake the rolls for 20-22 minutes until golden brown and the internal temperature reaches 190°F when tested with an instant-read thermometer.
13. Remove the pan from the oven and immediately brush the hot rolls with 2 tablespoons clarified butter.
14. Sprinkle generously with flaky Maldon sea salt while the butter is still warm.
15. Transfer the rolls to a wire rack and let cool for 10 minutes before serving.

Soft and tender with just the right amount of chew, these rolls have a subtle tang from the buttermilk that pairs beautifully with the crunch of flaky salt. I love serving them warm with honey butter for breakfast or using them as the base for miniature sliders at parties. The contrast between the pillowy interior and crisp, salty crust makes them impossible to resist straight from the oven.

Summary

Deliciously versatile, these 20 buttermilk recipes offer something for every meal and occasion. From fluffy pancakes to tender biscuits, each dish brings comfort and flavor to your table. We hope you find new favorites to share with family and friends! Try a recipe, leave a comment with your top pick, and don’t forget to pin this roundup on Pinterest for later.