50+ Mouthwatering Saturday Buttermilk Recipes for Every Day

There’s nothing like waking up on a Saturday morning, the sun shining through your windows, and the smell of freshly baked goods filling your home.

Whether you’re planning a cozy breakfast, hosting a brunch, or simply indulging in a mid-morning treat, buttermilk recipes have a magical way of making everything better.

Buttermilk adds a rich, tangy flavor and makes baked goods incredibly tender, creating the perfect foundation for a variety of delicious dishes.

From fluffy pancakes to buttery biscuits, from sweet muffins to decadent cakes, there’s no shortage of ways to enjoy buttermilk.

In this collection of 50+ Saturday buttermilk recipes, you’ll discover an abundance of inspiration for starting your weekend on the right note.

So, grab your apron and get ready to explore these mouthwatering recipes that will make your Saturdays extra special!

50+ Mouthwatering Saturday Buttermilk Recipes for Every Day

Saturday mornings are the perfect time to treat yourself to something special, and buttermilk recipes offer a wide variety of options that are both comforting and delicious.

Whether you’re in the mood for a sweet or savory dish, buttermilk’s unique flavor and tender texture elevate every bite.

From breakfast classics like pancakes and waffles to more indulgent treats like cakes and cinnamon rolls, these 50+ Saturday buttermilk recipes are sure to become weekend favorites.

So, next Saturday, why not gather your ingredients, fire up the oven, and enjoy a delightful homemade dish that will fill your home with warmth and joy?

Your weekend mornings will never be the same!

Buttermilk Pancakes: The Ultimate Weekend Breakfast

Buttermilk pancakes are a classic weekend breakfast that everyone loves. They are fluffy, light, and slightly tangy from the buttermilk, which gives them an incredible texture. This recipe combines simple ingredients and is quick to make, making it the perfect Saturday morning indulgence for family and friends.

Ingredients:

• 1 1/2 cups all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cups buttermilk
• 1 large egg
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
• Butter and syrup for serving

Instructions:

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, beat the buttermilk, egg, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes or until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
6. Serve warm with butter and maple syrup, or your favorite toppings.

These buttermilk pancakes are the epitome of a Saturday morning treat. The buttermilk adds a subtle tanginess that balances the sweetness of the syrup, and the pancakes are light and fluffy with each bite. They can be easily customized with berries, chocolate chips, or nuts for extra flavor. A batch of these pancakes will fill your kitchen with mouthwatering aromas and create a memorable breakfast experience for your family.

Buttermilk Biscuits: Soft, Flaky Perfection

Buttermilk biscuits are a staple in Southern cooking and make for a comforting and satisfying weekend breakfast or side dish. This recipe produces soft, flaky biscuits with a golden, buttery crust that pairs perfectly with sausage gravy, jam, or even eggs. Simple yet incredibly delicious, these biscuits are sure to become a Saturday morning favorite.

Ingredients:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 cup cold unsalted butter, cubed
• 3/4 cup buttermilk
• 1 tablespoon milk (for brushing)

Instructions:

1. Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the flour, baking powder, salt, and baking soda.
3. Using a pastry cutter or your fingers, cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
4. Make a well in the center and pour in the buttermilk. Stir with a spoon until the dough just comes together.
5. Turn the dough out onto a floured surface and gently knead it 2-3 times, then pat it into a 1-inch thick rectangle.
6. Fold the dough in half and pat it down again, repeating this process two more times. This folding technique will create layers in the biscuits.
7. Using a biscuit cutter or a round glass, cut out biscuits and place them on the prepared baking sheet.
8. Brush the tops of the biscuits with a little milk to encourage a golden color.
9. Bake for 12-15 minutes or until the tops are golden brown and the biscuits have risen beautifully.

These buttermilk biscuits are a perfect combination of softness and flakiness. The secret to their irresistible texture lies in the cold butter and the folding technique, which creates delicate layers. Serve them warm with gravy, or enjoy them as is with butter and jam. Whether for a casual weekend breakfast or as a side dish for dinner, these biscuits are sure to be a hit at your table.

Buttermilk Waffles: Crispy and Light

Buttermilk waffles are the ultimate treat for a cozy Saturday morning. The combination of crispy edges and a soft, airy center makes them irresistible. The slight tang from the buttermilk balances perfectly with the sweetness of maple syrup or fruit toppings. These waffles are easy to prepare and make for an indulgent weekend breakfast or brunch.

Ingredients:

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 1 1/2 cups buttermilk
• 1/4 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• Cooking spray (for greasing the waffle iron)

Instructions:

1. Preheat your waffle iron according to the manufacturer’s instructions and lightly grease with cooking spray.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a separate bowl, beat the eggs, then add the buttermilk, melted butter, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be slightly lumpy.
5. Spoon the batter onto the preheated waffle iron, using a ladle or measuring cup. Close the lid and cook according to the manufacturer’s instructions until the waffles are golden brown and crispy.
6. Serve the waffles immediately with your favorite toppings, such as whipped cream, berries, or syrup.

These buttermilk waffles offer the perfect balance between crispy and soft, with a rich flavor that’s hard to resist. The slight tang from the buttermilk makes them a bit more sophisticated than regular waffles. Whether you enjoy them with classic maple syrup or fresh fruit and cream, these waffles will elevate any Saturday morning brunch. They can easily be made in larger batches and frozen for future use, making them a convenient and delicious option for busy weekends.

Buttermilk Cornbread: A Southern Classic

Buttermilk cornbread is a must-have on a Saturday meal, especially if you enjoy comforting Southern classics. This cornbread is tender with a slight crumbly texture and a slightly tangy flavor from the buttermilk. It’s the perfect complement to chili, barbecue, or a hearty soup, and is a wonderful side dish for any weekend gathering.

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 large egg
• 1 cup buttermilk
• 1/4 cup unsalted butter, melted
• 1 tablespoon honey (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Grease a 9-inch round cake pan or cast-iron skillet.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk the egg, buttermilk, melted butter, and honey (if using).
4. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be thick but smooth.
5. Pour the batter into the prepared pan and smooth the top with a spatula.
6. Bake for 20-25 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
7. Allow the cornbread to cool slightly before slicing and serving.

This buttermilk cornbread recipe results in a moist, tender crumb with the perfect balance of sweetness and savory flavor. The tang from the buttermilk enhances the natural corn flavor, making each bite a delightful experience. Whether served alongside a bowl of chili or just with a pat of butter, this cornbread will surely become a favorite part of your Saturday meals. It’s easy to prepare and offers the comfort of a classic Southern dish that’s always a crowd-pleaser.

Buttermilk Cinnamon Rolls: Sweet Saturday Morning Delight

Buttermilk cinnamon rolls are the perfect way to start a relaxing Saturday. These rolls are soft and fluffy with a gooey, spiced cinnamon filling and a sweet glaze. The addition of buttermilk makes the dough incredibly tender and adds a slight tang, balancing the sweetness of the cinnamon sugar. This recipe is ideal for anyone craving a decadent breakfast or brunch treat.

Ingredients:

• 3 cups all-purpose flour
• 1/4 cup sugar
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1/2 teaspoon salt
• 1/2 cup buttermilk
• 1/4 cup water
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1/2 cup brown sugar
• 1 tablespoon cinnamon
• 2 tablespoons unsalted butter, softened (for the filling)
• 1 cup powdered sugar (for glaze)
• 1-2 tablespoons milk (for glaze)

Instructions:

1. In a small bowl, warm the water and buttermilk until it reaches around 110°F (43°C). Stir in the sugar and yeast, then let sit for about 5 minutes until frothy.
2. In a large bowl, combine the flour, salt, and the yeast mixture. Add the melted butter and egg, mixing until a soft dough forms.
3. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. Place the dough in a greased bowl, cover with a clean towel, and let rise for about 1 hour, or until doubled in size.
4. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.
5. Punch down the dough and roll it out into a 12×18-inch rectangle. Spread the softened butter on the dough, then sprinkle the brown sugar and cinnamon evenly over the top.
6. Roll the dough up tightly from the long side and cut into 12 equal slices. Place the slices in the prepared baking pan, cover, and let rise for an additional 30 minutes.
7. Bake the rolls for 20-25 minutes, or until golden brown.
8. In a small bowl, whisk together the powdered sugar and milk to create a smooth glaze. Drizzle the glaze over the warm cinnamon rolls before serving.

These buttermilk cinnamon rolls are a heavenly breakfast treat that will make your Saturday morning feel special. The combination of soft, fluffy dough and the rich, cinnamon-sugar filling is simply irresistible. The buttermilk gives the dough a unique flavor and texture that takes these rolls to the next level. Whether you enjoy them with a cup of coffee or serve them as part of a larger brunch, these cinnamon rolls are sure to become a weekend tradition.

Buttermilk Scones: Light, Flaky, and Delicious

Buttermilk scones are a wonderful choice for a Saturday breakfast or afternoon tea. They are light, flaky, and slightly tangy, thanks to the buttermilk, which pairs beautifully with the sweetness of the scone. These scones are easy to make and can be customized with your favorite additions, such as dried fruit, chocolate chips, or nuts.

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 3/4 cup buttermilk
• 1 teaspoon vanilla extract
• 1 egg (for egg wash)
• Optional: 1/2 cup raisins, dried cranberries, or chocolate chips

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Using a pastry cutter or your fingers, cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
4. Add the buttermilk and vanilla extract to the mixture, stirring until the dough just comes together. If you’re using dried fruit or chocolate chips, fold them into the dough at this stage.
5. Turn the dough out onto a lightly floured surface and gently knead it a few times. Pat it into a circle about 1 inch thick.
6. Use a sharp knife to cut the dough into 8 wedges and place them on the prepared baking sheet.
7. Beat the egg and brush it over the tops of the scones to give them a golden finish.
8. Bake for 15-18 minutes or until the scones are lightly golden and a toothpick inserted into the center comes out clean.
9. Allow the scones to cool slightly before serving.

These buttermilk scones are perfectly flaky, with a soft, tender interior. The buttermilk helps create a subtle tang that complements the sweetness of the scones. Whether you enjoy them with clotted cream and jam for a traditional tea time treat or as a delightful addition to your Saturday breakfast, these scones will quickly become a favorite. They’re quick to prepare, versatile with different mix-ins, and always a crowd-pleaser at any gathering.

Buttermilk Banana Bread: A Moist and Flavorful Delight

Buttermilk banana bread is a delicious, moist treat that’s perfect for breakfast or as a snack on a Saturday. The buttermilk enhances the flavor and texture, making this banana bread incredibly tender. With the addition of ripe bananas and a touch of vanilla, it’s a simple yet satisfying recipe that will become a weekend favorite.

Ingredients:

• 2 ripe bananas, mashed
• 1/2 cup buttermilk
• 1/2 cup unsalted butter, softened
• 1 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup chopped walnuts or chocolate chips (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
2. In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the mashed bananas and vanilla extract.
3. In a separate bowl, whisk together the flour, baking soda, and salt.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined. If using, fold in the walnuts or chocolate chips.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the banana bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This buttermilk banana bread is irresistibly moist with a slightly tangy flavor that balances the sweetness of the bananas. The buttermilk gives the bread a rich, tender crumb, and the walnuts or chocolate chips add a delightful crunch or sweetness. It’s the perfect recipe to enjoy on a relaxing Saturday morning with a cup of coffee or as an afternoon snack. Plus, it’s a great way to use up overripe bananas, making it a tasty and practical weekend bake.

Buttermilk Fried Chicken: Crispy, Juicy, and Flavorful

Buttermilk fried chicken is a Southern favorite that’s crispy on the outside and juicy on the inside. Marinating the chicken in buttermilk before frying helps tenderize the meat and infuse it with flavor, while the crispy coating adds a satisfying crunch. This recipe is perfect for a weekend dinner that will impress family and friends.

Ingredients:

• 4 chicken thighs and 4 chicken drumsticks (or 8 pieces of chicken)
• 2 cups buttermilk
• 1 tablespoon hot sauce (optional)
• 2 cups all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper (optional)
• Vegetable oil for frying

Instructions:

1. In a large bowl, combine the buttermilk and hot sauce (if using). Add the chicken pieces and toss to coat. Cover and refrigerate for at least 2 hours or overnight for the best flavor.
2. In a separate shallow dish, whisk together the flour, garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper.
3. Remove the chicken from the buttermilk marinade and let any excess liquid drip off. Dredge each piece of chicken in the flour mixture, pressing gently to ensure an even coating.
4. Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Carefully lower the chicken into the hot oil and fry in batches for about 12-15 minutes per batch, or until the chicken is golden brown and an internal thermometer reads 165°F (74°C).
5. Remove the chicken from the oil and place it on a paper towel-lined plate to drain excess oil.
6. Serve the fried chicken hot with your favorite sides.

Buttermilk fried chicken is the perfect weekend meal that combines crispy, golden-brown coating with tender, flavorful meat. The buttermilk marinade ensures the chicken stays moist and juicy, while the flour coating delivers the perfect crunch. Whether served with mashed potatoes, coleslaw, or cornbread, this dish is guaranteed to satisfy your cravings. It’s a flavorful, hearty meal that makes for an unforgettable Saturday feast.

Buttermilk Oatmeal Pancakes: A Healthy and Filling Option

Buttermilk oatmeal pancakes are a hearty and nutritious twist on traditional pancakes. The addition of oats makes these pancakes more filling, while the buttermilk adds a tangy richness. These pancakes are perfect for a satisfying Saturday breakfast that will keep you full and energized throughout the day.

Ingredients:

• 1 cup old-fashioned rolled oats
• 1 1/4 cups buttermilk
• 1 large egg
• 1 tablespoon honey or maple syrup
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 2 tablespoons unsalted butter, melted
• Fresh fruit and syrup for topping

Instructions:

1. In a bowl, combine the oats and buttermilk. Let sit for about 10-15 minutes, allowing the oats to soften and absorb the liquid.
2. In another bowl, whisk together the egg, honey (or maple syrup), and vanilla extract.
3. In a separate bowl, mix the flour, baking powder, baking soda, salt, and cinnamon.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Then, add the melted butter and mix gently. The batter will be thick, but it should drop from a spoon.
5. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
6. For each pancake, drop about 1/4 cup of batter onto the skillet. Cook for 2-3 minutes on each side, or until golden brown and cooked through.
7. Serve with fresh fruit and a drizzle of syrup.

These buttermilk oatmeal pancakes are a wholesome, satisfying breakfast that brings together the creamy richness of buttermilk with the heartiness of oats. They’re filling enough to keep you going through a busy Saturday morning, and the subtle cinnamon flavor adds a nice warmth to each bite. Top them with fresh fruit, syrup, or a dollop of yogurt for a deliciously balanced meal. Whether you’re looking for a healthier option or just a new pancake twist, these oatmeal pancakes are a great choice for your weekend breakfast table.

Buttermilk Biscuits: Flaky, Buttery Perfection

Buttermilk biscuits are a classic comfort food that can elevate any breakfast or brunch. The buttermilk adds a tangy flavor that perfectly complements the buttery, flaky texture of the biscuits. They are incredibly easy to make and are perfect for pairing with jam, gravy, or just a pat of butter.

Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 3/4 cup buttermilk, plus more for brushing
• 1 tablespoon honey (optional)

Instructions:

1. Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Add the cold butter cubes to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
4. Pour in the buttermilk and mix until the dough just comes together. Avoid overworking the dough to keep the biscuits light and flaky.
5. Turn the dough out onto a floured surface and gently pat it into a 1-inch thick rectangle. Fold the dough over onto itself two or three times to create layers.
6. Cut the dough into rounds using a biscuit cutter or a glass.
7. Place the biscuits onto the prepared baking sheet and brush the tops with a little buttermilk for a golden finish.
8. Bake for 12-15 minutes, or until the biscuits are golden brown and have risen.
9. Optional: Drizzle with honey for a sweet touch or serve with your favorite jam or gravy.

Buttermilk biscuits are the epitome of comfort food. The combination of tangy buttermilk and buttery layers results in a soft, flaky biscuit with a slightly crispy exterior. These biscuits are perfect for a Saturday breakfast or brunch and can be served in so many ways—from savory with sausage gravy to sweet with honey. With minimal ingredients and a few simple steps, you’ll be enjoying fresh, warm biscuits in no time.

Buttermilk Cornbread: Moist and Flavorful

Buttermilk cornbread is a Southern classic that’s a must-have on any Saturday dinner table. The buttermilk gives the cornbread a rich, tender texture while balancing out the sweetness of the cornmeal. It’s a comforting side dish that pairs well with soups, stews, or barbecued meats, and can be enjoyed with a dollop of butter or honey.

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk
• 2 large eggs
• 1/4 cup unsalted butter, melted
• 1/4 cup vegetable oil

Instructions:

1. Preheat the oven to 400°F (200°C) and grease a 9×9-inch baking dish or cast-iron skillet.
2. In a large bowl, combine the cornmeal, flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vegetable oil.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter will be thick.
5. Pour the batter into the prepared baking dish or skillet and spread it evenly.
6. Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Let the cornbread cool for a few minutes before cutting into squares and serving.

This buttermilk cornbread is moist, flavorful, and perfectly balanced in sweetness. The buttermilk adds richness and tenderness, while the cornmeal gives it a hearty, comforting texture. It’s the perfect side dish to any weekend meal, especially when paired with chili, soup, or roasted meats. Serve it warm with butter or honey for an extra touch of indulgence. Whether for a family dinner or a gathering with friends, this cornbread is sure to be a hit.

Buttermilk Pancakes: Light, Fluffy, and Irresistible

Buttermilk pancakes are a breakfast favorite that everyone can enjoy. The buttermilk creates a tender, light texture that makes these pancakes especially fluffy. They’re quick and easy to make and can be topped with a variety of syrups, fruits, or whipped cream for a delightful Saturday morning treat.

Ingredients:

• 1 1/2 cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/4 cups buttermilk
• 2 large eggs
• 3 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• Butter or oil for cooking
• Maple syrup, fresh berries, or whipped cream for topping

Instructions:

1. Preheat a large skillet or griddle over medium heat and lightly grease with butter or oil.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and gently stir until just combined. The batter should still be slightly lumpy.
5. For each pancake, pour about 1/4 cup of batter onto the skillet or griddle. Cook for 2-3 minutes, or until bubbles form on the surface. Flip the pancake and cook for another 1-2 minutes, or until golden brown and cooked through.
6. Keep the pancakes warm in the oven while you cook the remaining pancakes.
7. Serve the pancakes with maple syrup, fresh berries, or whipped cream.

Buttermilk pancakes are a timeless breakfast option that’s perfect for a leisurely Saturday morning. The buttermilk makes these pancakes extra light and fluffy, and the simple ingredients ensure they come out perfectly every time. With a variety of toppings to choose from, these pancakes are versatile and can be customized to suit your tastes. Whether you prefer them classic with syrup or loaded with fruit and whipped cream, these buttermilk pancakes will quickly become a weekend tradition in your home.

Buttermilk Cinnamon Rolls: Soft, Sweet, and Irresistible

Buttermilk cinnamon rolls are the ultimate Saturday morning indulgence. The buttermilk gives the dough a tender, soft texture, while the cinnamon filling adds a delightful warmth and sweetness. Topped with a creamy glaze, these rolls are a perfect treat for a lazy weekend brunch or as a special breakfast for the family.

Ingredients:

For the dough:

• 1 cup warm buttermilk (110°F/45°C)
• 1/4 cup sugar
• 1 packet active dry yeast (2 1/4 teaspoons)
• 1/4 cup unsalted butter, softened
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 3 1/2 cups all-purpose flour
• 1 large egg

For the filling:

• 1/2 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 2 tablespoons ground cinnamon
• 1/2 teaspoon ground nutmeg (optional)

For the glaze:

• 1 cup powdered sugar
• 2 tablespoons buttermilk
• 1/2 teaspoon vanilla extract

Instructions:

1. In a small bowl, combine warm buttermilk and sugar. Stir in the yeast and let sit for about 5 minutes until frothy.
2. In a large bowl, combine the yeast mixture with butter, vanilla, salt, and egg. Gradually add the flour, 1/2 cup at a time, until a dough forms.
3. Knead the dough on a lightly floured surface for about 5 minutes, until smooth and elastic. Place the dough in a greased bowl, cover, and let it rise for about 1 hour or until doubled in size.
4. While the dough rises, prepare the filling by mixing softened butter, brown sugar, cinnamon, and nutmeg in a small bowl.
5. After the dough has risen, punch it down and roll it out into a 12×18-inch rectangle. Spread the cinnamon filling evenly over the dough.
6. Roll the dough tightly from the long side and slice it into 12 rolls. Place the rolls in a greased 9×13-inch baking dish.
7. Cover the rolls with a clean towel and let them rise for 30 minutes.
8. Preheat the oven to 375°F (190°C). Bake the rolls for 25-30 minutes, or until golden brown.
9. While the rolls bake, make the glaze by whisking powdered sugar, buttermilk, and vanilla together until smooth.
10. Drizzle the glaze over the warm cinnamon rolls and serve immediately.

These buttermilk cinnamon rolls are incredibly soft, sweet, and comforting. The buttermilk dough gives them a melt-in-your-mouth texture, while the cinnamon filling is rich and aromatic. The glaze adds the perfect finishing touch, making these rolls an irresistible breakfast or brunch treat. Whether you enjoy them fresh from the oven or reheat them the next day, these cinnamon rolls are sure to be a weekend favorite.

Buttermilk Pecan Pie Bars: A Sweet, Nutty Delight

Buttermilk pecan pie bars are a delicious twist on traditional pecan pie. These bars have the same rich, sweet filling, but with a convenient, easy-to-cut format. The addition of buttermilk creates a creamy texture that complements the crunchy pecans. These bars are perfect for a Saturday dessert or as a sweet snack throughout the weekend.

Ingredients:

For the crust:

• 1 1/2 cups all-purpose flour
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup powdered sugar
• 1/4 teaspoon salt
• 1/4 cup ice water

For the filling:

• 3/4 cup buttermilk
• 1 cup light corn syrup
• 1 cup brown sugar, packed
• 3 large eggs
• 1/4 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 2 cups chopped pecans

Instructions:

1. Preheat the oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper or grease it well.
2. For the crust, combine the flour, powdered sugar, and salt in a food processor. Add the cold butter and pulse until the mixture resembles coarse crumbs.
3. Gradually add the ice water, 1 tablespoon at a time, and pulse until the dough begins to come together.
4. Press the dough into the bottom of the prepared baking dish. Bake for 12-15 minutes, or until the crust is golden brown.
5. While the crust bakes, make the filling by whisking together buttermilk, corn syrup, brown sugar, eggs, melted butter, vanilla extract, and salt until smooth.
6. Stir in the chopped pecans and pour the filling over the baked crust.
7. Bake for 30-35 minutes, or until the filling is set and the top is golden brown.
8. Allow the bars to cool completely before cutting into squares.

These buttermilk pecan pie bars offer the perfect balance of sweetness and crunch, with the creamy buttermilk filling adding an extra layer of richness. They’re a great alternative to traditional pecan pie, with the easy-to-serve bar format making them ideal for sharing at parties or family gatherings. These bars are a delightful treat for any Saturday, combining the nutty flavor of pecans with the comforting richness of buttermilk.

Buttermilk Chocolate Chip Muffins: Tender and Sweet

Buttermilk chocolate chip muffins are a fantastic treat for a weekend breakfast or afternoon snack. The buttermilk makes them wonderfully tender, while the chocolate chips melt into pockets of sweetness throughout the muffin. These muffins are quick to prepare and perfect for those who love a little indulgence on their Saturdays.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup sugar
• 2 large eggs
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 1 1/2 cups semisweet chocolate chips

Instructions:

1. Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, and beat well after each addition. Stir in the buttermilk and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
5. Gently fold in the chocolate chips.
6. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

These buttermilk chocolate chip muffins are soft, tender, and studded with gooey pockets of melted chocolate. The buttermilk creates a light texture that perfectly complements the sweetness of the chocolate chips. They’re a simple, yet decadent treat that’s perfect for enjoying on a Saturday morning with a cup of coffee or as a sweet snack throughout the day. With their rich flavor and irresistible texture, these muffins will quickly become a weekend favorite.

Note: More recipes are coming soon!