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.
Jeanne
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.
Kathy Schleicher
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!
Christa
YUM. I just made Strawberry Buttermilk Ice Cream. Wow. YUM.
Going to make a few more batches for the neighborhood.
Jacquie
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!
Caity
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!
jacquie van wagner
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!
Julia
The buttermilk pie looks amazing!
Melanie
I LOVE that fork in the berry dumpling shot. Do you know how one might find such forks?? :)
Veggie Belly
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 :)
Charlie B
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.
Shauniece
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 https://chefshauniece.com/?p=364