With buttermilk, it's always too much or too little. You need it when you don't have it; when you have it, the darn thing stares you down from the fridge door for weeks while you try to figure out what to use it in.
If you're buttermilk-poor, head here. But if you're buttermilk-rich and wondering what the heck to do once you've made the biscuits you bought the stuff for in the first place, get inspired by some of our favorite ways to use it:
Make a dressing for green salads or grain ones (or crunchy slaws). Buttermilk dressing sounds fussier than a quick vinaigrette, but it's just as simple—add a little buttermilk to a oil-vinegar base with lots of salt and pepper and bonus-points herbs. (Or get inspiration from this recipe.)