Buttermilk Biscuit Bread

By Maria Lichty

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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
  • ⅓ cup white sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 egg, lightly beaten
  • 2 cups buttermilk
  • ¼ 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.

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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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  1. 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!


  2. 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!

  3. 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.

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

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

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

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

  8. 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!

  9. If i wanted to make a smaller biscuit version of this, how would i do it? Do I just treat them like cookies but a little thicker?


  10. 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’.

    1. Yes, we are still here:) I am so glad you found our site and I am glad you are enjoying the bread.

    1. Yes, you can. I don’t care for sweet tasting biscuits so I left out the sugar and it was delicious.

  11. 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.

  12. Made this bread to go with soup and it was so good! Perfect for crumbling and dunking. And you are right, it really was even better the next day.

  13. 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.

  14. 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.

  15. Hi,
    I have a few questions for you, if you don’t mind. I’m wanting to make 1 buttermilk biscuit about 10 or 12 inches round. Does this have the taste and texture of a buttermilk biscuit? The reason I’m asking, I want to make a giant breakfast sandwich that will feed 6 to 8 people, but I want to do it like a breakfast biscuit from like Hardee’s or McDonalds. Is this recipe like that? If not. Any ideas??
    Thanks for your time.

  16. I made this as I too had buttermilk to use up. Instead of one large loaf I have a pan that makes 8 small loaves and used that. It is just my husband and I so the little loaves are just right for us. Loved this recipe! So good and so easy. I still have some more buttermilk to use up so will make this again and put the loaves in the freezer. Thank you for this recipe!!

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