If you’ve been around these parts long enough, you’ve probably noticed that I’m pretty fond of buttermilk.
Buttermilk brings the tang, brings a tender texture… and is all around awesome in baking.
But once you buy the carton for one recipe, what the heck are you supposed to do with the rest of the milk?
Not to worry. I’m looking out for you. Here are a few recipes that will help you use up that carton of buttermilk.
Click around. Maybe you think that Strawberry Buttermilk Ice Cream is swell.
While you’re busy with buttermilk, I’m going to go stuff my face with more Easter jelly beans. Good? Good.
Brown Sugar Bacon Waffles are a thing of beauty.
I love when a bag of frozen berries gets all fancypants. Warm Berries with Stovetop Dumplings.
This cake is all sorts of classy. It’s baked up in a sheet pan, covered in blackberry jam and Swiss meringue buttercream. It’s a beauty queen. I love it. Blackberry Jam Cake.
Red Velvet Cake with Fluffy White Frosting. This cake is like the cool kid on the playground. Everyone wants to be on their kickball team. Laaaadeeeedaaaa!
I like carrot cake in Spring, don’t you. Carrot Cake Cupcakes with Dulce de Leche Buttercream.
Mmmmm. Buttermilk Pie with Warm Blackberry Sauce. This recipe just warms my heart to bits.
Hop in the kitchen and use up that buttermilk. You’ll feel better. or… I’ll feel better. Someone will feel much better.
If you can’t find buttermilk, or buttermilk puzzles you, or you just want to make your own… I’ve got all sorts of tricks up my sleeve for you.
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HMMMMM is it bad that I usually end up drinking the rest…. little by little… the taste has grown on me…. I know…. CRAZY!
Love your blog…. keep up it up. I love your voice with your recipes ( my favorite)
Thanks so much for posting these buttermilk recipes. I just made your poppy seed cake – which was amazing! Now I have plenty of options for the left over buttermilk. I’m starting with the pie!
Joy, it’s like you read my mind! I have a gigantic carton of buttermilk but had no ideas before now. Thanks for these great recipes!
I just bought a carton of buttermilk yesterday for 1/2 cup! (I made oat flour pancakes). I’m amazed with a name like BUTTERmilk, that the 1% lowfat variety has such nutrition, low fat and high in protein. I want to play around and see if I can lighten up some recipes by exchanging oil/eggs (some of it anyway). Any thoughts about this?
I love that you have my grandmother’s buttermilk pie recipe on here today. Made my morning. :)
Oooh wow so many good recipes yummm buttermilk!
ahh, too bad you didn’t write about buttermilk three days earlier. i had a carton of buttermilk expire because i didn’t know what else to do with it after making biscuits!
your blogs me happy.
Hey Joy, nice to meet ya!!
Love all these recipes and plan to visit your blog often.
AuroraFedora sent me… :)
There is so much you can use buttermilk for. Cornbread, cakes, biscuits…yep, loads of stuff. Sometimes I use it instead of regular milk, just depending on the mood I’m in. Sometimes I really can’t stand the smell of buttermilk…not sure why, but sometimes I can’t.
Your waffles look so good I might try some waffles for breakfast Saturday…that is if I get syrup. I can’t eat waffles without syrup.
I used to have the same problem but I read that leftover buttermilk can be frozen. Measure leftover buttermilk into 1 cup portions and place in freezer bags. Thaw in fridge when you are ready to use it. It may separate but if it does just shake it to combine it. I tried it and it works.
Buttermilk is a staple in my kitchen as well and while I’ve never been stumped about what to do with leftovers, I’m sure I’ll be trying out a few of these ideas :)
Delicious recipes! I never bough butter milk because i wasn’t sure what i would do with the rest of it! Now I have so many ideas to try!
One thing, the Strawberry Sugar Paper link did not work – I am curious… can you re-post?
This is such perfect timing!! I’m buying buttermilk tonight for a recipe and I’m always at a loss as how to finish up the dang thing!
That buttermilk pie looks seriously awesome, and I don’t yet know how to make my mother’s blackberry dumplings but I bet I’ll be making yours!! I also need those waffles but my Mother has the waffle-maker at her house. Five hours away. *insert sad face here* Maybe I can convice the twin to make the Blackberry Jam cake… ;)
Your stuff is amazing!
thanks :) I have buttermilk in my fridge and am having a party saturday night – i will combine the 2 with one of your recipes -
the buttermilk pie looks to die for. :P hope you had a swell easter
Thanks Joy! You always know how to solve life’s dilemas! I so tend to leave the rest of the carton of buttermilk sitting in the fridge… I usually make some ranch dressing but you can only eat so much salad. Next time I have extra buttermilk, I’m totally making that amazing-looking pie!
Perfect timing! I have a carton of buttermilk I am looking to finish off.
The buttermilk pie looks amazing. Although, all the recipes look fabulous.
WOW!!!! So funny, I just bought the smallest container of buttermilk for a muffin recipe and still have lots left over. I CANNOT drink buttermilk, but love to bake with it. These recipes definitely help!! Thanks a ton.
By the way, you rock!!!:)
I LOVE buttermilk as well. I’m always looking for more recipes to use on a daily basis so I can regularly buy it and not throw away. Perfect for pancakes, cakes and biscuits. Ice cream is even better!
Marauding leftover buttermilk is a common problem a my house! It drives me nuts that the expiration dates on my regular milk are a good month away, but the buttermilk always seems to expire *tomorrow*. Thank you for all the ideas!
You knew I had buttermilk languishing in my fridge… that needed to be baked into something lovely. I made the pie – many thanks!
I have a similar recipe in my new book (“Cooking from the Farmer’s Market”) for Strawberry Creme Fraiche ice cream-the sweet/tangy combo is oh-so-good!
And don’t forget the traditional, cherished standby – PANCAKES! Accompanied by a large fruit smoothie, they really do make a respectable dinner!
Hi Joy! I love love looooooooove red velvet cake, and I didn’t know I could use buttermilk to make it! Thanks for sharing! BTW- check out my recipe http://chefshauniece.com/?p=364
Hi Joy I’m Charlie the Baker from Brooklyn and I have a great tip for you. I read in your blog about gum on your favorite jeans, get the O2 spray cleaner you use to clean the keyboard of your laptop, turn it upside down and spray the gum until it freezes then simply scrape it off. This also works great on gum under the tables, the floor and even the big old ones on the sidewalk outside the bakery. Love the blog and keep on BAKING.
wow! all these amazing recipes are making me hungry! Growing up in India, we usually drank cold butter milk flavored with a little curry leaf, ginger and cumin :)
I LOVE that fork in the berry dumpling shot. Do you know how one might find such forks?? :)
The buttermilk pie looks amazing!
bless you, bless you darling child!
we always have it on hand for baking and making salad dressings – but oh my! look what you have done –yum!
Joy! I keep making your pepper cheddar biscuits to use up my buttermilk…not that it is a bad thing, but this is a super useful post!
You rock! Happy Monday!
Brown Sugar Bacon Waffles were a huge hit at the brunch I hosted over the weekend. And when I say “huge” I don’t mean “Hey, those were good.” It was more like, “OMG, GENIUS!!! NOMNOMMOMNOM!”
Thanks for sharing!
YUM. I just made Strawberry Buttermilk Ice Cream. Wow. YUM.
Going to make a few more batches for the neighborhood.
Hey, Joy -
I LOVE to bake with buttermilk, too! My family especially enjoys fresh-baked sourdough bread, or I’ll use it in cakes. I usually use the dried, packaged stuff, though, because they absolutely will NOT drink it! Either that or I will only buy the smallest carton of fresh buttermilk that I can find, use what I need, and then FREEZE the rest in ice cube trays (later popping the cubes into a ziplock bag or container). I have successfully frozen and used the defrosted “cubes” for several years now, without any problems. I have even used cubes that were over a year old!
Hi Joy,
Just found your Web site today via rosiegirldreams.com and just LOVE your blog. I just paged through recipe after recipe with my baby sleeping in my arms. As soon as I could slip him into the crib I bookmarked a bunch of your recipes and wrote you! I also have leftover buttermilk all the time, and what I do with them is make Spotted Puppies. This recipe is adapted from one I got in Cooking Light magazine. I added more sugar and other good stuff. :) They’re fast, not too sweet, and great to heat up and eat for breakfast. AND to use up the buttermilk. I’ll visit your blog often!
Spotted Puppies
Yield: 12 servings (serving size: 1 roll)
3 1/2 cups all-purpose flour (15 3/4 ounces)
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup golden raisins
2 tablespoons sugar
1 2/3 cups buttermilk
1 large egg, lightly beaten
2 tablespoons orange rind
1. Preheat oven to 425°.
2. Lightly spoon flour into dry measuring cups; level with a knife. Sift together flour, baking soda, and salt into a large bowl; stir in raisins, rind and sugar. Combine buttermilk and egg; add to flour mixture, stirring until dough forms. Turn dough out onto a lightly floured surface; knead lightly 4 times with floured hands (do not over-mix; dough will be sticky). Divide dough into 12 equal portions, shaping each into a ball (cover remaining dough to prevent drying). Arrange rolls on a lightly floured baking sheet. Bake at 425° for 10 minutes. Reduce oven temperature to 400° (do not remove rolls from oven); bake an additional 8 minutes or until rolls sound hollow when tapped.
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