Buttermilk has a potential to become a daily diet drink at global level due to its high nutritive value and ease of production process. In present study, novel buttermilk beverages were developed using barley and oat flour supplementations. Acidity, pH, viscosity, whey separation and sensory properties were studied. Supplementation with barley and oat flours (2 and 4% for both) showed changes in buttermilk acidity and pH. Whey separation was lower and viscosity was higher in buttermilk sample containing 4%barley and oat flours. Buttermilk samples were also evaluated for their sensory characteristics including colour and appearance, body and mouth feel, flavour and overall acceptability. Samples with 4% oat flours level obtained the highest scores in the sensory evaluation. The viscosity of the buttermilk samples increased proportionally with the levels of barley and oat flour supplementations. Oat flour supplementation at 4% level in buttermilk improved nutritive, physicochemical and desirable sensory characteristics more than barley flour.