These fried cornmeal batter nuggets are crunchy on the outside and moist with buttermilk on the inside.
'buttermilk' on Serious Eats
A tangy chocolatey pudding that's quick, easy, and a great way to use up leftover buttermilk.
These easy peasy buttery scones are a cinch to mix with a dough blender and in the oven in 15 minutes.
Having a brunch for four? Try this already scaled recipe for mini blueberry buttermilk loaves.
Wild mulberries are currently at their peak in Brooklyn, and I have a gold mine of them in my new backyard. Sweet and inky, they're perfect to eat out of hand, but are also wonderful in ice cream. Buttermilk balances their pure sweetness, making a not-too-sweet frozen treat.
In this breakfast spin on strawberry shortcakes, easy buttermilk biscuits are served open face with freshly sliced strawberries and a cloud of milky whipped cream.
Summer-sweet corn and buttermilk come together to make this soufflé from Smoke & Pickles: Recipes and Stories from a new Southern Kitchen. Boosted with a cup of cornmeal, this dessert takes the satisfying density of spoonbread and lightens it with a meringue.
This tender buttermilk poppyseed cake topped with sweet roasted strawberries is a great way to use up your less than perfect fruit.
Winter is the perfect time for custard and pudding-based pies. You'll love this version, with its delicate and tangy flavors, creamy texture, and a higher-than-average crispy crust to creamy custard ratio.
Soft buttermilk panna cotta is cradled in a crisp, all-butter crust and topped with blackberries. To not make one before summer's end seems just criminal.
Panna cotta is a refreshingly creamy dessert perfect for sticky summer nights. This version from The Seasonal Baker is simple; buttermilk and vanilla paste combine to provide an elegant tang. Placed atop orange zest-flavored sugar cookies, the crumbly-smooth contrast can't be beat.
Hidden among the sexier-sounding flavors in Sweet Cream and Sugar Cones, you'll find this demure buttermilk ice cream. You'll probably skip over it on the way to salted caramel indulgences and playful almond fudge ripples. But you should come back, really, because buttermilk ice cream is just plain smart. It's bright and twangy, and as you start making pies and cobblers with every fruit that comes your way, it's the ice cream that you want plopped on top.
In the modern world of frozen treats, sherbet has sort of fallen off of our collective radar. That's a shame, because sherbet's pretty wonderful stuff. It's also the perfect spring dessert, halfway between the rich creaminess of winter, cake-topping ice creams and lush summer sorbets.
Lekvar is a traditional Jewish plum paste, most often used as a filling in pastries. It is sour and sweet, with a sticky, chocolate richness that warms the back of your tongue and reminds you of the Old Country.
We never hesitate to buy buttermilk, knowing how indispensable it is to making our pancakes fluffy or giving our pound cake a subtle tang. Yet there is always the inevitable result: a half used carton of buttermilk that lingers in our fridge until, feeling a little ashamed, we finally throw it out. Does a pint of buttermilk have to be a sunk cost? Not if you use the leftovers to make one of these 13 delicious sweets.
Baking really is magic. It's not just that otherwise good ingredients come together to make something great (Sugar? Good. Butter? Gooood.) It's that ingredients like buttermilk can be transformed into superlatively moist muffins. The first time I saw buttermilk in a recipe, I thought Martha Stewart was pulling my leg. (You know Martha, always such a jokester.) I was hard-pressed to believe that the thick, sour smelling goop in my measuring glass was going into my pancakes.