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14 Reasons We Love Buttermilk More than Ever

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There is something so dreamy, so cool, so graceful about buttermilk—thick, tart, almost luxurious. It tenderizes meats, is happy sweet or savory, and makes baked goods so much better. It's subtle, yet zingy (things to aspire to). Remember, in Charlotte's Web, how Wilbur gets a pre-fair buttermilk bath? That always sounded so wonderful to me. A bath! In buttermilk! 

We already know and love buttermilk's tangy heft in waffles and biscuits (and there are some of those on this list, too)—but buttermilk shines in so much else. Here are 14 different ways to use it—15, if you include a buttermilk bath.

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Start with breakfast:

Buttermilk Biscuits by erinmcdowell

Buttermilk Biscuits

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English Muffins by Christina Tosi

English muffins

 

Aretha Frankenstein's Waffles of Insane Greatness by Genius Recipes

Waffles

 

Almond Scones by Judith Rae

Almond Scones

 

Buttermilk Bacon Grease Cornbread by Beth Kirby | {local milk}

Cornbread

 

Transform it into dressings or cheese:

Basil Buttermilk Ranch Dressing by Tara O'Brady

Dressing

 

Creamy Homemade Ricotta by Jennifer Perillo

Ricotta

 

Make it dinner: 

Corn Dogs by molly yeh

Corn dogs

 

Michael Ruhlman's Rosemary-Brined, Buttermilk Fried Chicken by Genius Recipes

Chicken

  

Punjabi Buttermilk Stew with Spinach Dumplings by Shveta Berry

Stew

 

Use it to bring creaminess and complexity to dessert:

Roasted Strawberry Milkshake with Mint and Buttermilk by Kenzi Wilbur

Milkshake

  

Crème Fraîche Panna Cotta with Fresh Berries and Herbs by EmilyC

Panna cotta

 

Bread and Buttermilk Fudge by HCR

Fudge

 

Honey-Lime Strawberries and Lemon-Buttermilk Sherbet by Sarah Jampel

Sherbet

How do you cook with buttermilk? Tell us in the comments!


See more from the illustrated biographies of 16.5 global desserts

Tags: buttermilk, fried chicken, biscuits