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What to do with all that Buttermilk

April 7, 2010 by Joy the Baker 90 Comments

Strawberry Buttermilk Ice Cream

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

Brown Sugar Bacon Waffles are a thing of beauty.

Warm Berries and Dumplings

I love when a bag of frozen berries gets all fancypants.  Warm Berries with Stovetop Dumplings.

Blackberry Jam Cake

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

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!

Carrot Cake Cupcakes with Dulce de Leche Buttercream

I like carrot cake in Spring, don’t you.  Carrot Cake Cupcakes with Dulce de Leche Buttercream.

Buttermilk Pie

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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Filed Under: Buttermilk, Recipes

Previous Post: « Big Berry Birthday Cake
Next Post: Strawberry Banana Cream Pie »

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  1. Jeanne

    May 15, 2010 at 3:00 pm

    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.

    Reply
  2. Kathy Schleicher

    April 15, 2010 at 3:41 pm

    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!

    Reply
  3. Christa

    April 15, 2010 at 10:54 am

    YUM. I just made Strawberry Buttermilk Ice Cream. Wow. YUM.
    Going to make a few more batches for the neighborhood.

    Reply
  4. Jacquie

    April 13, 2010 at 11:01 am

    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!

    Reply
  5. Caity

    April 12, 2010 at 12:53 pm

    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!

    Reply
  6. jacquie van wagner

    April 12, 2010 at 10:51 am

    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!

    Reply
  7. Julia

    April 11, 2010 at 11:58 am

    The buttermilk pie looks amazing!

    Reply
  8. Melanie

    April 10, 2010 at 4:40 pm

    I LOVE that fork in the berry dumpling shot. Do you know how one might find such forks?? :)

    Reply
  9. Veggie Belly

    April 10, 2010 at 5:08 am

    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 :)

    Reply
  10. Charlie B

    April 9, 2010 at 11:06 pm

    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.

    Reply
  11. Shauniece

    April 9, 2010 at 10:04 pm

    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

    Reply
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  1. What to do with all that Buttermilk — Joy the Baker- Recipes And Family says:
    January 30, 2012 at 4:41 am

    […] the rest here: What to do with all that Buttermilk — Joy the Baker Tags: baler, baler-buttermilk, cream, grandmother, pie-recipe, strawberry You can follow any […]

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  2. Four Seed Soda Bread says:
    June 14, 2010 at 8:27 pm

    […] Wondering what to do with leftover buttermilk? Joy the Baker has a great round up post with suggestions for buttermilk. […]

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