Buttermilk makes everything better. Except when you accidentally put it in your coffee.
Buttermilk, the cultured dairy product found on most supermarket shelves in the US, is made from fermented cow’s milk. Buttermilk’s tangy taste and thick consistency isn’t the best for drinking (unless you’re Elvis washing down a fried peanut butter n’ banana sandwich) but it turns baked goods into something sublime and works wonders as a tenderizing meat marinade.
Not to mention the complexity Buttermilk adds to potatoes, like the Buttermilk Potato Pave (above). Grits, mac n’ cheese… even scrambled eggs can all be enhanced with the magic of buttermilk.
I’m asked all kinds of questions about Buttermilk. The number one inquiry being for a Buttermilk Substitute. And though I’ve given the advice many times, I’ve never actually tried it myself. But even those of us who always have a quart of Buttermilk in the fridge can run out, just when the craving for Oatmeal Apple Muffins strikes.
Watch Buttermilk Hotline! and never be buttermilkless again. Get the Buttermilk Substitute Recipe.
Buttermilk Pancakes Recipe
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