Once again I needed to use up some buttermilk. I don’t know why I always buy so much and wait until the last minute, but it always happens. Oh well, I am glad because then it forces me to bake and try new recipes.
This time I tried a Buttermilk Biscuit Bread. It was a simple recipe and all of the ingredients are probably in your kitchen already. If you don’t have a buttermilk obsession like me and don’t have any on hand, you can add lemon juice or vinegar to regular milk and use that.
The bread was moist, with a nice crumb. It also tasted like a biscuit, but in a loaf form. We sampled it fresh out of the oven and it was good, but I think it was even better the next day. Odd, but true! Josh enjoyed toasting it for breakfast with homemade strawberry jam.
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/3 cup white sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 egg, lightly beaten
- 2 cups buttermilk
- 1/4 cup butter, melted
- Preheat oven to 325 degrees F (165 degrees C). Grease a 9×5 inch loaf pan.
- Combine flour, baking powder, sugar, salt and baking soda. Blend egg and buttermilk together, and add all at once to the flour mixture. Mix just until moistened. Stir in butter. Pour into prepared pan.
- Bake for 65 to 70 minutes, or until a toothpick inserted in the bread comes out clean. Cool on a wire rack. Wrap in foil for several hours, or overnight, for best flavor.