I love love this recipe for Buttermilk oatmeal bread by AntoniaJames, http://www.food52.com/recipes/4022_buttermilk_oatmeal_bread. If you follow the directions closely you will end up with soft, flavorful, addictive bread.
Geez! How could I forget ranch dressing! Its main components are sour cream and buttermilk with some additional seasonings. I once met Steve "Hidden Valley Ranch" Henson and his wife in a tavern in Solvang. He wouldn't give me the formula but he did give me a souvenir pen.
We love Nigella Lawson's "New Orleans Coleslaw," which uses 1/4 cup. (http://www.foodnetwork.com/recipes/nigella-lawson/new-orleans-coleslaw-recipe/index.html)
Buttermilk also makes a great quick caesar dressing if you mix it with a smooshed anchovy fillet, some good mayo, garlic and some lemon.
Further, put it in biscuits, pancakes, waffles, and soak your chicken in it before frying.
I use a lot of buttermilk! Cornbread. Texas Twister Buttermilk Pie. Mr L's Mashed Potatoes. Soak game birds in it. Use it as the wet component when breading stuff. I will keep thinking!
On this site you can find a recipe for "Aretha Frankenstein's Waffles of Insane Greatness." They are insanely great. But biscuits would also be a good place to deploy buttermilk. Use it soon because it doesn't have a terribly long life span.
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Buttermilk also makes a great quick caesar dressing if you mix it with a smooshed anchovy fillet, some good mayo, garlic and some lemon.
Further, put it in biscuits, pancakes, waffles, and soak your chicken in it before frying.