Buttermilk is one of those ingredients that most people tend to use infrequently. I would guess that most of us use the 1/2 cup that’s called for whatever recipe we’re making, then stick the container back in the fridge where it eventually goes bad. And that’s a shame! I really hate wasting food, especially when it’s only because I don’t know what else to do with it!
As it turns out there are TONS of ways to put it to good use, in breakfast dishes, dressings, desserts, and everything in between! So after some serious hunger-inducing research and delicious taste-testing, I’ve gathered together a list of some of my favorite ways to utilize that extra buttermilk. Keep this list handy for the next time you have a carton of buttermilk in the fridge!
Click on the website or blog name beneath the recipe name to view each recipe.
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(I made these buttermilk pancakes by substituting a gluten-free flour mix for the all-purpose flour, and they were SO good!)
Brown Butter & Buttermilk Syrup
Skillet Chicken & Potatoes
from Food Network
Triple-Berry Skillet Cobbler
Buttermilk Ranch Dressing
Buttermilk Cinnamon Rolls
from Averie Cooks
Buttermilk Brined Fried Chicken
from Local Milk
Buttermilk Mashed Potatoes
from Martha Stewart
Homemade Crème Fraîche
from Always Order Dessert
Pecan Buttermilk Fudge
Bonus Tip: If you know you’re not going to get around to using your extra buttermilk right away, go ahead and freeze it! Whether you pour it into an ice cube tray or place it in a freezer-safe container, freezing your buttermilk is a great way to ensure that it doesn’t go bad before you can use it! Allow it to thaw on the counter or in the fridge before using.
What’s your favorite buttermilk recipe??