Buttermilk Biscuit Bread

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.




Buttermilk Biscuit Bread

(Printable Recipe)

  • 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

  1. Preheat oven to 325 degrees F (165 degrees C). Grease a 9×5 inch loaf pan.
  2. 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.
  3. 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.

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

    1. I used your recipe to make biscuit bread yesterday and will never go back to making individual biscuits! Wonderful! I did change it up a bit by doing 1 cup of unbleached white flour, 1 cup of sprouted whole wheat flour, and 1 cup of barley flour. Everything else remained the same.

  1. Sounds awesome. Book marking!!! I think we all always have buttermilk because they don’t sell small enough containers! Who needs all that buttermilk? I do ….so I can make this yummy bread 😉

  2. OMG this is the best idea ever! Now I won’t look like a pig eating 3 or 4 biscuits I can have it sliced. I love how well it held together.

  3. Maria Biscuit Bread looks great I love biscuits can’t wait to make it. Do you think it would be the same with buttermilk powder?

  4. I always have buttermilk I’m trying to find a use for before it goes bad. Thanks for another idea on what to do with it!

  5. Erica-I really should stop buying it but it always ends up in the cart!

    Kat-I haven’t tried their buttermilk recipe. Thanks for the recommendation!

    Netts Nook-I have never used buttermilk powder so I am not sure, sorry!

  6. I thought I was the only buttermilk lover around here. I must use the stuff in everything! Have you ever tried creamy salad dressing? Yum
    I love buttermilk bread. Next time if you’re up for the challenge, put some grated cheese in there and a couple dashes of hot sauce, seriously.

  7. Dawn-I love the way you think. I will for sure try to jazz this loaf up with cheese and hot sauce. Josh will love it.

    Debbie-Yes, honey is the perfect topping!

    Lisa-I liked the texture and it was better the day after baking it!

  8. What an interesting recipe! I would never have thought of biscuit bread. How long does it keep? I know biscuits have a short shelf life, but this might be different.

  9. Kelly-I think this bread got better the day after it was baked. Just make sure to wrap it up well and it will be good for a couple of days!

  10. Maria! This looks totally fabulous. I love the idea of a biscuit bread. What a clever idea! I, too, have some buttermilk that badly needs using (wow, that can’t be a very gramatically correct sentence). Anyway, I totally want to make this bread; it looks delicious! Plus, I can’t believe it taste better the next day–that never happens with biscuits. How frickin awesome!

  11. I love buttermilk and this recipe looks fantastic! My best friend would love this one..she drinks buttermilk straight from the carton..yikes..I don’t like it that much!!

  12. oh my goodness. I tried your dad’s cinnamon rolls so good. Thanks for sharing that one. We loved them. I tried the potato pancake the other day, but it did not turn out very well. I am not good at potato stuff anyways.

  13. This is a great way to use up extra buttermilk. Have you tried buttermilk powder which you can reconstitute as needed?

  14. Yum. I love biscuits and so does my husband (I’m sure I said that 100 times or so) and I think between the two of us we could gobble up this entire loaf in one sitting.

    I always have that buttermilk problem too. I wish they would sell the stuff by the pint.

  15. i do the same thing with buttermilk!!! you can freeze it for later use in baking. but this is one to keep in mind 🙂 i made a buttermilk panna cotta that was just delightful, and i’m sure you could make it with agar agar if you wanted!

  16. Mary-I will have to try the powder.

    ttfn300-I will have to freeze it, great idea. And I really want to make that panna cotta!! Looks so good!

  17. Two cups buttermilk — you are totally hooking me up, my friend. This looks fabulous — and better the next day is always a plus, because we can’t always eat things fast enough! I think my entire gang will enjoy this!

  18. I have the buttermilk powder sitting in my pantry… I wonder how that’d work with the buttermilk biscuit bread! I think a biscuit in loaf form sounds so soft and fluffy and mm 🙂

  19. I bet it would be good toasted with jam. That’s the problem with biscuits, they’re not usually that great the next day and sometimes when you reheat them, they dry out. This looks great!

  20. Great idea of a loaf form. I will have to try. Why don’t they sell a smaller container of buttermilk. I always subsititute and make my own with lemon juice and milk for that very reason.

  21. So glad you posted this! I have some extra buttermilk now and I hate to waste it. Your bread really does look like a big delicious biscuit 🙂

  22. What a neat idea! I love biscuits sooo much, but hate having to wait for them to be made and baked in the mornings, so the fact that this was even better the next day is awesome!

  23. Spoon rests are awesome! I recommend them. I can keep mine right on the stove, like most people, but the boyfriend has a super old stove and the real flames will melt plastic things melting right next to them so he has to keep his on the counter.

    Oh, and yesterday’s cookies look amazing!

    NAOmni

  24. I’ve been trying to figure out what to do with my leftover buttermilk in the fridge. This bread looks great – thanks for the idea!

  25. This is great–I always have extra buttermilk, too! (I think it’s because all of my recipes only call for like a cup at a time.) I imagine this would be awesome toasted with some jam or honey.

  26. What a fantastic idea!!! I have some buttermilk in the fridge. I think I know what I’ll be baking tomorrow morning!

  27. Fabulous! I love quick breads and I love buttermilk biscuits, so this two-treats-in-one loaf is perfect. It looks really delicious!

  28. Interesting… but not only does this sound yummy but buttermilk…and in a loaf but a biscuit… what fusion of love and food..

  29. buttermilk biscuits rock. loaf form sounds even better, and you’re right–the crumb is fantastic! thanks for sharing this, maria!!

  30. I made it this morning and it turned out great. I used mini loaf pans wich made 6 of them. We all loved it. Thanks for a great recipe!

  31. Hi Maria and Josh. I was looking for bread recipes online and found your Buttermilk Biscuit Bread. It sounded and looked so good in your photos that I had to try it. Just took my loaf out of the oven and it smelled so good I couldn’t wait for it to cool to cut the first piece even tho you said should wait. Oh yummmmm. I am trying to show restraint before getting another piece. =D Thank you for sharing and I hope you don’t mind but I Shared your site with my fb friends so they can try it too. Have a blessed day and thanks again.
    ps…looks like the last post before mine was in January of 2011 so I hope you are ‘still there’.

  32. Thank you for this recipe. It’s a keeper!
    Such easy preparation consistently results in a light, somewhat cake-like loaf with a tender crumb and flavor that improves with each passing day … if it survives for more than a day!
    Has anyone discovered if the loaf freezes well? I may attempt muffins next time … ?
    I’ve successfully made this bread multiple times, using either regular milk that was ‘on the way out,’ reconstituted buttermilk powder, regular buttermilk, or clabbered milk (lemon juice or vinegar added to fresh milk).
    Delightful with creamery butter, jams or accompanying tea and fresh fruit.

  33. Thank you for such a wonderful, simple recipe. I converted it to a gluten free oat flour base, and finally I have a healthy, edible, useable sandwich bread. Thank you SO much! It freezes very well.

  34. I used your recipe to make biscuit bread yesterday and will never go back to making individual biscuits! Wonderful! I did change it up a bit by doing 1 cup of unbleached white flour, 1 cup of sprouted whole wheat flour, and 1 cup of barley flour. Everything else remained the same.

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