Southern Buttermilk Tea Cakes Recipe

Nothing transports me back to beloved childhood afternoons quite like Southern Buttermilk Tea Cakes. These charming cookies are unfussy, buttery, and just the right amount of sweet—an old-fashioned treat that’s timeless for a reason! If you crave a bite of nostalgia (or simply want a treat that pairs perfectly with tea or coffee), this recipe is pure Southern comfort.

this Recipe

Ingredients You’ll Need

What I adore most about Southern Buttermilk Tea Cakes is how basic—but essential—each ingredient is. These pantry staples come together to create something unforgettable, with each element playing its part in flavor, texture, or golden color. Here’s what you’ll need (and why):

• Butter (softened): Gives the tea cakes richness, flavor, and that melt-in-your-mouth texture. Always start with quality butter for best results.
• Sugar: Sweetens and helps create a delicate, lightly crisp edge as they bake.
• Eggs (room temperature): Bind the dough and contribute to the “cake-y” softness we love in these cookies.
• Buttermilk: The secret ingredient! Adds tanginess, tenderness, and lifts the crumb.
• All-purpose flour: Structure-giver and backbone. Don’t skimp on measuring accuracy for the fluffiest results.
• Baking soda: Leavens the cookies so they puff just the right amount and stay soft inside.
• Vanilla extract: Adds that unmistakable warm Southern aroma and subtle flavor.
• Extra sugar (for sprinkling): Gives a sparkly, slightly crunchy finish to the tops—don’t skip it!

Variations

The joy of Southern Buttermilk Tea Cakes is how easily you can make them truly your own. Don’t hesitate to adapt—whether you want to tweak flavors, meet dietary needs, or just have a little fun in the kitchen, these ideas will spark inspiration!

• Lemon Zest Twist: Stir a teaspoon of fragrant lemon zest into the dough for a citrusy pop—it’s heavenly with a cup of tea.
• Brown Sugar Swap: Substitute part (or all) of the white sugar with light brown sugar for a subtle butterscotch undertone.
• Spice It Up: Add a pinch of cinnamon or nutmeg for cozy, spiced flavors that are wonderful during the holidays.
• Dairy-Free Adaptation: Use a plant-based butter and your favorite unsweetened “buttermilk” alternative—like almond milk with a splash of lemon juice.

How to Make Southern Buttermilk Tea Cakes

Step 1: Cream the Butter and Sugar

Start by beating the softened butter until it’s fluffy and pale—this helps give those tea cakes their signature light texture. Gradually add the sugar, mixing well so everything is beautifully combined and creamy.

Step 2: Add the Eggs and Buttermilk

Add the eggs, one at a time, beating after each addition—this ensures a smooth, cohesive dough. Pour in the buttermilk and beat it all together—it’ll look rich and luscious!

Step 3: Mix the Dry Ingredients and Combine

In a separate bowl, combine your flour and baking soda. Turn your mixer to the lowest speed and add the dry ingredients gradually, so the dough doesn’t spill everywhere! Blend in the vanilla at the end—your kitchen will already smell amazing.

Step 4: Chill the Dough

Shape your dough into a round or rectangle, wrap it up snugly with plastic, and pop it in the fridge for at least a few hours, but preferably overnight. This step is key for easy rolling and that perfect tender texture.

Step 5: Roll Out and Cut

Flour your work surface and work with a portion of the dough at a time, rolling it to ¼-inch thickness. Use a large biscuit cutter (or a floured glass) to cut out rounds. Gather and reroll the scraps until you’ve used all the dough.

Step 6: Bake to Perfection

Arrange tea cakes 1 inch apart on greased cookie sheets, sprinkle with sugar, and bake at 400°F for 7–9 minutes. You’re watching for just a whisper of golden at the edges—don’t overbake! Cool briefly on the sheet before transferring to wire racks.

How to Serve Southern Buttermilk Tea Cakes

Garnishes

A gentle shower of coarse sugar is classic, but you can also dust cooled tea cakes lightly with powdered sugar or drizzle with a simple vanilla glaze for a touch of elegance. A few edible flowers or thin lemon zest strips can elevate them for special gatherings.

Side Dishes

These Southern Buttermilk Tea Cakes beg to be paired with a cup of strong black tea, sweet iced tea, or a creamy coffee. Set out fresh-cut seasonal fruit, lemon curd, or clotted cream to make an afternoon “tea” truly Southern in spirit.

Creative Ways to Present

Stack them high on a vintage cake stand, arrange in pretty gift boxes tied with ribbon, or cut the dough into charming shapes for holidays. You can even sandwich a bit of fruit jam or whipped cream between two for a show-stopping treat.

Make Ahead and Storage

Storing Leftovers

Southern Buttermilk Tea Cakes will happily keep at room temperature for up to a week in an airtight container. They stay fresh and tender, making them perfect for snacking or packing in lunchboxes through the week.

Freezing

These cookies freeze beautifully, either baked or as unbaked dough rounds. Freeze the cooled cookies in layers separated by parchment, or freeze shaped dough on a tray before storing in a bag—ready to bake fresh tea cakes anytime inspiration strikes!

Reheating

If you’d like to recapture that just-baked warmth, pop a tea cake in a low oven (about 300°F) for a few minutes, or give it a quick zap in the microwave. The soft, comforting aroma will fill your kitchen all over again.

FAQs

Final Thoughts

I can’t recommend trying Southern Buttermilk Tea Cakes enough—they’re easy, endlessly versatile, and guaranteed to bring big smiles. Whether you’re baking a batch for family, friends, or just a quiet moment with your favorite mug, these nostalgic treats are Southern hospitality in edible form. Happy baking!

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