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Fold buttermilk mixture into flour mixture, folding just until a soft sticky dough forms (do not over stir). Cover bowl with plastic wrap, and refrigerate until chilled, about 1 hour.

This Vanilla Buttermilk Poundcake is a rich, moist, old-fashioned dessert with a perfectly dense crumb and slight tang from the buttermilk. It’s golden on the outside, soft on the inside, and loaded ...

1. Set the oven at 350 degrees. Butter a 9-inch springform pan. Dust the pan with flour, tapping out the excess. 2. In a large bowl that will hold all the batter, whisk the all-purpose flour ...

I am an equal opportunity donut lover. I love them all, from the mass-produced to the artisanal. But if I had to pick a favorite, it would be the old-fashioned buttermilk bar, which boasts craggy e… ...

Old fashioned chocolate buttermilk cake Serves 12. 2 cups all-purpose flour 2 cups granulated sugar 1 teaspoon baking powder 1/2 teaspoon salt 1 cup (2 sticks) butter 1 cup water ...

Take a look through Grandma's old recipe box, and you might notice that many old-fashioned Southern recipes call for sour milk as well as buttermilk. From the best biscuits to tangy, saucy ...

Buttermilk Bar Donuts. Makes about 30 bars. For the donuts: 4 tablespoons (1/4 cup) unsalted butter. 3 1/2 cups cake flour, plus more for dusting. 2 3/4 teaspoons baking powder ...

It turns out that the buttermilk in your fridge is actually very different from old-fashioned buttermilk, which was originally the term used for the byproduct of the butter production process.