If you’re like me buttermilk is something you rarely have in your fridge and when you do have it you end up having to pitch it because it spoiled too fast. Sure you can make your own which I’ll show you how to later on but there are times when you may not be able to make it – out of an ingredient. For whatever reason we tend to only ever need a cup or two in a recipe only to have the rest sit in our fridge taking up precious real estate (yes I consider the space in my fridge precious real estate because if there’s an opening, I’m gonna fill it with food!).
Buttermilk is traditionally a by-product of butter-making – the liquid that is left over after butter is churned from cream. It is now made commercially by adding a bacterial culture to skimmed milk. It has a slightly sour, acidic taste and is used for making scones and soda breads. It can also be used to replace milk for a healthier milkshake.
I’ve gathered together some of my favorite recipes to use up that leftover buttermilk. Quit wasting it and start making amazing stuff with it!
What I love about this Apple Streusel Cake is that it’s a great anytime cake. It’s perfect for after dinner, Sunday brunch or it makes a great pot luck dessert. Plus the best part is that you can substitute in almost any fruit to your liking!
This Blueberry Cream Cheese Coffee is so luscious and creamy. It’s one of those cakes that as soon as you bite into it you immediately close your eyes and a smile forms on your face.. it’s that good!
These truly are the ULTIMATE Belgian Waffle. Forget any other recipe – throw them out! This is all you will ever need!
You know me by now folks to know that if there’s a way to incorporate bacon into it, I will! For those that are on the go and say they don’t have time for breakfast, HA! Make a batch of these Pancake Bacon Dippers and eat them in the car, on the bus or just because it’s Tuesday!
There are days when you just want traditional waffles. Make up a batch of these Buttermilk Waffles and freeze them for anytime you want a quick breakfast!
What I love about these Chorizo Burgers is the Creamy Buttermilk Ranch Pepper Sauce. The buttermilk is the KEY to making this sauce awesome!
Love cinnamon rolls but hate the effort in making them? These Cinnamon Roll Donuts will surely satisfy your cravings!
There’s just something magical about these Blueberry Coconut Oatmeal Pancakes. They just are happy and oh-so delicious!
I LOVE this dressing. No seriously this Creamy Parmesan Peppercorn dressing is EPIC! You NEED to know how to make this!
Whoever said waffles are just for breakfast? These Belgian Waffles with whipped lemon ricotta and blackberries are fancy schmany enough for dessert! Plus they will knock your socks off with their amazing flavors!
These are some of the easiest English Muffins you can make. They are loaded with those nooks and crannies and super simple to make. These are great for breakfast or as a sandwich toasted up with a fried egg, bacon, cheese and okay more bacon!
There’s something comforting about warm buttery, fresh from the oven Flaky Buttermilk Biscuits. It reminds me of Sundays at Grandma’s house!
When you’re rushing your kids out the door for the bus (cause they slept in… again) or you’re taking them from one practice to another, make them these Breakfast Pancake Suckers! They are fun, portable and scrumptious!
This Raspberry Lemon Sunshine Trifle is a sure way to put a smile on anyone’s face! It’s just screams Happy And Fun (along with delicious!)
♥ If you simply just can’t get to the store to buy buttermilk, make your own!
♥ 1 cup milk (less 1 tablespoon) mixed with 1 tablespoon white vinegar or lemon juice. Wait 10 minutes or until the milk curdles. You’ve soured it (thus you’ve made buttermilk). Use in any recipe!
♥ Buttermilk may separate as it sits – make sure to always shake well before using!
♥ Buttermilk is excellent in baked goods, and also as a soup and salad dressing base. It lends a rich, hearty flavor with fewer calories than milk or cream. The tangy flavor of buttermilk goes well with sweet fruits such as peaches , cherries , and pears, particularly as creme fraiche .
♥ The acidic properties of buttermilk make it an effective and flavorful marinade , particularly with poultry. It is used as an acidic ingredient in baked goods to combat dingy grayish discoloring often caused by the chemical reaction of blueberries , walnuts , and other foods that give off a blue cast.
♥ It also promotes browning of baked goods and improves texture.
♥ Due to the combination of acids, enzymes and calcium in buttermilk it is perfect in tenderizing and flavoring meats, poultry and seafood.