Buttermilk is one of those magical ingredients that transforms ordinary recipes into something extraordinary. Despite its name, buttermilk isn’t particularly buttery or fatty. Instead, it’s a tangy, slightly thick cultured dairy product that adds moisture, tenderness, and a subtle tang to both sweet and savory dishes.
Traditional buttermilk was the liquid left behind after churning butter from cream. Today’s buttermilk is typically made by adding beneficial bacteria cultures to low-fat or skim milk, creating that characteristic tangy flavor and slightly thicker consistency. This cultured buttermilk is what you’ll find in grocery stores and what these recipes call for.
The acidity in buttermilk serves multiple purposes in cooking and baking. It tenderizes meat by breaking down proteins, creates incredibly fluffy pancakes and biscuits by reacting with baking soda, and adds complexity to dressings and marinades. Once you start following recipes with buttermilk regularly, you’ll wonder how you ever managed without it.
Whether you have leftover buttermilk from another recipe or you’re specifically seeking out buttermilk recipes, this guide offers sweet and savory options that showcase this versatile ingredient at its best.
Why Buttermilk Makes Everything Better
The science behind buttermilk’s magic is fascinating. The acidity in buttermilk reacts with baking soda to create carbon dioxide bubbles, which makes baked goods rise beautifully and develop a light, tender crumb. This is why buttermilk biscuits are famously flaky and buttermilk pancakes are exceptionally fluffy.
In baking, buttermilk also helps create a tender texture by weakening gluten strands in flour. This is particularly important for items like cakes, muffins, and quick breads where you want a soft, delicate crumb rather than a chewy texture. The result is baked goods that practically melt in your mouth.
For savory applications, buttermilk’s acidity acts as a natural meat tenderizer. This is why buttermilk-marinated fried chicken is so remarkably juicy and tender. The tangy flavor also adds depth to salad dressings, dips, and sauces without the heaviness of mayonnaise or sour cream.
Buttermilk is also lower in fat than you might expect. Most commercial buttermilk is made from low-fat or skim milk, making it a lighter option than cream or whole milk while still delivering rich flavor and creamy texture.
Classic Buttermilk Pancakes
Recipe Overview
These are the fluffiest, most tender pancakes you’ll ever make. The buttermilk creates incredible rise and a subtle tang that balances beautifully with sweet maple syrup. This recipe makes perfect weekend breakfasts.
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- ¼ cup melted butter, plus more for cooking
- 1 teaspoon vanilla extract
Method
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients. Stir gently with a wooden spoon or spatula until just combined. The batter should be lumpy—do not overmix. Overmixing will create tough, dense pancakes. Let the batter rest for 5 minutes while you heat your griddle.
Heat a griddle or large skillet over medium heat. Add a small amount of butter and let it melt.
Pour about ¼ cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown on both sides.
Keep finished pancakes warm in a 90°C (200°F) oven while you cook the remaining batter.
Serving Suggestions
Serve hot with butter and maple syrup. These pancakes are also delicious with fresh berries, whipped cream, chocolate chips, or crispy bacon on the side. For extra indulgence, try them with berry compote or lemon curd.
Storage Tips
Cooked pancakes can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. Layer parchment paper between pancakes before freezing. Reheat in the toaster or microwave.
Southern Buttermilk Biscuits
Recipe Overview
Flaky, buttery, and tender, these buttermilk biscuits are a Southern classic. They’re perfect for breakfast with gravy, as dinner rolls, or for making breakfast sandwiches. The key is cold ingredients and a light touch.
Ingredients
- 2½ cups all-purpose flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- 1 tablespoon sugar
- ½ cup cold butter, cut into small cubes
- 1 cup cold buttermilk, plus more for brushing
Method
Preheat your oven to 220°C (425°F). Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, salt, and sugar.
Add the cold butter cubes to the flour mixture. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. These butter pieces create the flaky layers.
Make a well in the center and pour in the cold buttermilk. Stir gently with a fork until the dough just comes together. It should be shaggy and slightly sticky.
Turn the dough out onto a lightly floured surface. Gently pat it into a rectangle about 2 centimeters (¾ inch) thick. Do not knead the dough.
Fold the dough in half, then pat it out again to the same thickness. Repeat this folding process 3-4 times. This creates layers.
Pat the dough to about 2.5 centimeters (1 inch) thickness. Using a round biscuit cutter (about 7 centimeters or 2.75 inches), cut out biscuits by pressing straight down without twisting. Twisting seals the edges and prevents rising.
Place biscuits on the prepared baking sheet with sides touching for soft sides, or space them apart for crispy edges. Brush the tops with additional buttermilk.
Bake for 12-15 minutes until golden brown on top. Serve immediately while hot.
Serving Suggestions
Serve with butter and honey, jam, or sausage gravy. These biscuits are also excellent for breakfast sandwiches with eggs and bacon, or as dinner rolls alongside fried chicken or pot roast.
Storage Tips
Biscuits are best fresh but can be stored in an airtight container for 2 days. Reheat in a 180°C (350°F) oven for 5 minutes. Unbaked biscuits can be frozen and baked directly from frozen, adding 3-5 minutes to baking time.
Crispy Buttermilk Fried Chicken
Recipe Overview
Buttermilk-marinated fried chicken is incredibly juicy, tender, and flavorful. The recipes with buttermilk marinade works magic on the chicken while the buttermilk in the coating creates an exceptionally crispy crust. This is fried chicken perfection.
Ingredients
For the marinade:
- 2 cups buttermilk
- 2 tablespoons hot sauce
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1.5 kg (3 pounds) chicken pieces (drumsticks, thighs, breasts)
For the coating:
- 2½ cups all-purpose flour
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper
- ½ cup buttermilk
- Vegetable oil for frying
Method
In a large bowl, combine buttermilk, hot sauce, salt, pepper, garlic powder, and paprika. Add the chicken pieces, turning to coat. Cover and refrigerate for at least 4 hours or overnight for best results.
When ready to fry, remove chicken from the refrigerator and let sit at room temperature for 30 minutes.
In a large shallow dish, mix together flour, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper.
Pour oil into a large, heavy pot or deep skillet to a depth of about 5 centimeters (2 inches). Heat to 175°C (350°F).
Remove chicken pieces from the buttermilk marinade, letting excess drip off. Drizzle ½ cup of fresh buttermilk into the seasoned flour and work it in with your fingers to create small clumps—this creates extra crispy bits in the coating.
Dredge each chicken piece in the flour mixture, pressing firmly to ensure a thick coating. Shake off excess.
Carefully place 3-4 pieces of chicken in the hot oil, being careful not to overcrowd. Fry for 12-16 minutes (depending on piece size), turning occasionally, until deep golden brown and the internal temperature reaches 75°C (165°F).
Remove chicken to a wire rack set over a baking sheet. Let rest for 5 minutes before serving. The resting time allows the juices to redistribute and keeps the coating crispy.
Serving Suggestions
Serve hot or at room temperature with coleslaw, potato salad, biscuits, and pickles. This fried chicken is perfect for picnics, potlucks, and Sunday dinners. Hot sauce and honey are classic accompaniments.
Storage Tips
Store fried chicken in the refrigerator for up to 3 days. While it’s delicious cold, you can reheat it in a 180°C (350°F) oven for 15-20 minutes to restore some crispness.
Buttermilk Ranch Dressing
Recipe Overview
Homemade ranch dressing with buttermilk is worlds better than store-bought versions. It’s creamy, tangy, herby, and perfect for salads, dipping vegetables, or drizzling over buffalo wings. Once you make your own, you’ll never go back.
Ingredients
- 1 cup buttermilk
- ½ cup mayonnaise
- ½ cup sour cream
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh chives, chopped
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon white vinegar
- ¼ teaspoon cayenne pepper (optional)
Method
In a medium bowl, whisk together the buttermilk, mayonnaise, and sour cream until smooth.
Add the minced garlic, parsley, dill, chives, onion powder, salt, black pepper, vinegar, and cayenne if using.
Whisk everything together until well combined. The dressing will be pourable but thick enough to coat salad greens.
Taste and adjust seasoning as needed. Some people prefer more garlic, others want extra herbs.
Transfer to a jar or airtight container and refrigerate for at least 1 hour before serving. This resting time allows the flavors to meld beautifully.
Serving Suggestions
Use as salad dressing on mixed greens, as a dip for fresh vegetables or chicken wings, or as a sauce for wraps and sandwiches. It’s also excellent drizzled over roasted vegetables or baked potatoes.
Storage Tips
Homemade ranch dressing keeps in the refrigerator for up to 1 week. Shake or stir before using as it may separate slightly. The flavor actually improves after a day or two.
Tender Buttermilk Cake
Recipe Overview
This simple layer cake has a fine, tender crumb and subtle tang that makes it incredibly versatile. Frost it with chocolate, vanilla, or cream cheese frosting, or serve it plain with fresh berries and whipped cream. you can make different baking recipes with buttermilk as it enhance flavor, texture and moisture in final product.
Ingredients
- 2¾ cups all-purpose flour
- 1¾ cups sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup butter, softened
- 1¼ cups buttermilk
- 3 large eggs
- 2 teaspoons vanilla extract
Method
Preheat your oven to 180°C (350°F). Grease and flour two 23-centimeter (9-inch) round cake pans.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Add the softened butter, buttermilk, eggs, and vanilla extract to the dry ingredients. Using an electric mixer, beat on low speed until ingredients are moistened, then increase to medium speed and beat for 2-3 minutes until smooth and fluffy.
Divide the batter evenly between the prepared pans. Tap pans gently on the counter to release air bubbles.
Bake for 25-30 minutes until a toothpick inserted in the center comes out clean and the cake springs back when lightly pressed.
Cool in pans for 10 minutes, then turn out onto wire racks to cool completely before frosting.
Serving Suggestions
This cake is delicious with cream cheese frosting, chocolate buttercream, vanilla frosting, or lemon glaze. You can also serve it unfrosted with fresh strawberries and whipped cream for a lighter dessert.
Storage Tips
Unfrosted cake layers can be wrapped tightly and frozen for up to 3 months. Frosted cake keeps covered at room temperature for 2 days or refrigerated for up to 5 days. Bring to room temperature before serving for best flavor.
Buttermilk Mashed Potatoes
Recipe Overview
There are different mashed potato recipes with buttermilk, it adds incredible tang and creaminess to mashed potatoes without the heaviness of cream. These are lighter yet more flavorful than traditional mashed potatoes, making them perfect for rich holiday meals.
Ingredients
- 1 kg (2 pounds) Yukon Gold potatoes, peeled and cubed
- 1 cup buttermilk, warmed slightly
- 4 tablespoons butter
- 2 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons fresh chives, chopped
Method
Place cubed potatoes in a large pot and cover with cold salted water. Bring to a boil, then reduce heat and simmer for 15-20 minutes until very tender.
While potatoes cook, melt 1 tablespoon of butter in a small pan and sauté the minced garlic for 1 minute until fragrant. Set aside.
Drain the potatoes thoroughly and return them to the pot. Let them sit for 1-2 minutes to release excess moisture.
Add the remaining butter and the sautéed garlic to the potatoes. Mash until mostly smooth.
Gradually add the warmed buttermilk while continuing to mash, adding just enough to reach your desired consistency. The buttermilk should be warm but not hot to prevent curdling.
Season with salt and pepper. Fold in the fresh chives.
Serving Suggestions
These tangy mashed potatoes pair beautifully with roasted chicken, grilled steak, pot roast, or holiday turkey. They’re also excellent with meatloaf or sausages. The lighter profile makes them ideal for rich, gravy-based meals.
Storage Tips
Store in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of buttermilk or milk to restore creaminess.
Buttermilk Cornbread
Recipe Overview
This Southern-style cornbread is moist, slightly sweet, and has a beautiful golden crust. The buttermilk creates a tender crumb that’s perfect for soaking up chili, soup, or barbecue sauce.
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- ¼ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- ¼ cup melted butter
- 2 tablespoons honey
Method
Preheat your oven to 200°C (400°F). Grease a 23-centimeter (9-inch) cast iron skillet or square baking pan.
In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together buttermilk, eggs, melted butter, and honey.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Pour the batter into the prepared pan and spread evenly.
Bake for 20-25 minutes until golden brown on top and a toothpick inserted in the center comes out clean.
Let cool for 10 minutes before cutting into squares or wedges.
Serving Suggestions
Serve warm with butter and honey, alongside chili, barbecue, fried chicken, soups or stew. This cornbread is also excellent for making cornbread dressing or stuffing.
Storage Tips
Store covered at room temperature for 2 days or refrigerate for up to 5 days. Reheat individual pieces in the microwave for 15-20 seconds or warm the whole pan in a 180°C (350°F) oven.
Buttermilk Pie
Recipe Overview
Buttermilk pie is a classic Southern dessert with a custard-like filling and subtle tang. It’s similar to chess pie but lighter and more delicate. This simple pie is surprisingly elegant and always a crowd-pleaser. you can make different flavored pie recipes with buttermilk.
Ingredients
- 1 unbaked 23-centimeter (9-inch) pie crust
- 1½ cups sugar
- 3 tablespoons all-purpose flour
- 3 large eggs
- ½ cup buttermilk
- ½ cup melted butter
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ¼ teaspoon nutmeg
Method
Preheat your oven to 180°C (350°F).
In a large bowl, whisk together sugar and flour.
Add eggs and whisk until well combined and slightly fluffy.
Add buttermilk, melted butter, lemon juice, vanilla extract, and nutmeg. Whisk until smooth.
Pour the filling into the unbaked pie crust.
Bake for 45-55 minutes until the filling is set around the edges but still slightly jiggly in the center. The pie will continue to set as it cools.
Remove from the oven and let cool completely on a wire rack before slicing. The pie needs at least 3 hours to set properly.
Serving Suggestions
Serve at room temperature or chilled with whipped cream and fresh berries. A dusting of powdered sugar on top is also lovely. This pie is perfect for spring and summer gatherings.
Storage Tips
Store covered in the refrigerator for up to 4 days. The pie can also be made a day ahead, which actually improves the texture and flavor.
More Creative Ways to make recipes with Buttermilk
Buttermilk Waffles: Substitute buttermilk for regular milk in your waffle recipe for extra-crispy exteriors and fluffy interiors.
Buttermilk Smoothies: Blend buttermilk with fresh berries, honey, and a banana for a tangy, probiotic-rich smoothie.
Buttermilk Coleslaw: Use buttermilk as the base for creamy coleslaw dressing instead of mayonnaise for a lighter, tangier slaw.
Buttermilk Marinades: Marinate pork chops, chicken, or fish in buttermilk with herbs and spices for incredibly tender, flavorful results.
Buttermilk Biscuit Donuts: Cut leftover biscuit dough with a donut cutter, fry until golden, and toss in cinnamon sugar.
Buttermilk Ice Cream: Buttermilk creates surprisingly delicious ice cream with a tangy, refreshing flavor that pairs beautifully with berries.
Buttermilk Scones: Add buttermilk to scone dough for tender, flaky results that are perfect for breakfast or afternoon tea.
How to Substitute for Buttermilk
If you don’t have buttermilk on hand, you can make a quick substitute that works in most recipes. For each cup of buttermilk needed, place 1 tablespoon of white vinegar or lemon juice in a measuring cup. Fill to the 1-cup line with regular milk. Stir and let sit for 5-10 minutes until it thickens and curdles slightly.
While this substitute works for baking recipes, it doesn’t have the same depth of flavor as real cultured buttermilk. For marinades, dressings, and drinking applications, real buttermilk is worth seeking out.
You can also use plain yogurt thinned with milk as a buttermilk substitute. Mix ¾ cup plain yogurt with ¼ cup milk to replace 1 cup of buttermilk.
Frequently Asked Questions
What can I make with buttermilk?
Buttermilk is incredibly versatile! you can make different recipes with buttermilk, Use it in baked goods like pancakes, biscuits, cakes, muffins, and scones for tender, fluffy results. It’s essential for crispy fried chicken, creamy ranch dressing, and tangy coleslaw. Buttermilk also makes excellent marinades for chicken and pork, adds tang to mashed potatoes, and creates delicious smoothies.
How long does buttermilk last in the refrigerator?
Unopened buttermilk typically lasts 1-2 weeks past the date on the carton when refrigerated. Once opened, use it within 1-2 weeks for best quality. Buttermilk will thicken and become more tangy as it ages, which is normal. Discard if it develops mold, an off odor, or separates into chunks and liquid.
Can I freeze buttermilk?
Yes, buttermilk freezes well for up to 3 months. Pour it into ice cube trays or freezer-safe containers, leaving room for expansion. Thaw in the refrigerator overnight before using. The texture may be slightly grainy after freezing, so shake or whisk well. Frozen buttermilk works best in baking rather than drinking.
Why do recipes use buttermilk instead of regular milk?
Buttermilk’s acidity reacts with baking soda to create carbon dioxide, making baked goods rise beautifully and develop a tender crumb. The acid also tenderizes meat by breaking down proteins, creates fluffier pancakes, and adds tangy flavor complexity that regular milk cannot provide. The cultured bacteria also add depth of flavor.
Is buttermilk healthy?
Yes, buttermilk is relatively healthy. Despite the name, it’s typically low in fat (made from low-fat or skim milk). It contains beneficial probiotics from the culturing process, protein, calcium, and vitamins. It’s lower in lactose than regular milk, making it easier to digest for some people. However, it does contain sodium, so watch portions if limiting salt.
Can I drink buttermilk plain?
Absolutely! Many people enjoy drinking buttermilk plain or lightly salted. It’s refreshing, tangy, and popular in Southern cooking traditions. In Indian cuisine, it’s often consumed as a cooling beverage. If the tang is too strong, try blending it with fresh fruit and honey for a delicious smoothie.
What’s the difference between buttermilk and regular milk?
Buttermilk is cultured with beneficial bacteria that make it tangy and slightly thicker than regular milk. It’s more acidic (pH around 4.5 vs. 6.5-6.7 for regular milk) and has a distinctive sour taste. Traditional buttermilk was the liquid leftover from churning butter, but modern buttermilk is specially cultured from low-fat or skim milk.
Does buttermilk have butter in it?
Despite the name, modern buttermilk contains very little or no butter. It’s called buttermilk because traditional buttermilk was the liquid left after churning butter. Today’s buttermilk is made by adding bacterial cultures to low-fat or skim milk, creating the tangy flavor without the fat content of butter.
Conclusion
Buttermilk is one of the most valuable ingredients you can keep in your refrigerator. From breakfast pancakes and biscuits to crispy fried chicken, tangy ranch dressing, and tender cakes, buttermilk elevates everyday recipes into something special. Its unique acidity and cultured flavor add complexity that regular milk simply cannot match.
The recipes with buttermilk in this guide showcase buttermilk’s versatility across sweet and savory applications. Whether you’re making fluffy Southern biscuits for Sunday breakfast, marinating chicken for dinner, whipping up a quick ranch dressing for your salad, or baking a tender buttermilk cake for dessert, you’ll appreciate the incredible texture and flavor this ingredient provides.
Don’t let leftover buttermilk go to waste. With so many delicious applications, from smoothies to marinades to baked goods, you’ll find plenty of ways to use every drop. Many of these recipes can even be doubled or tripled, making buttermilk a practical staple for meal planning and batch cooking.
Start experimenting with these recipes with buttermilk in your kitchen and discover why generations of cooks have relied on this tangy, cultured dairy product. Once you experience the difference buttermilk makes in your cooking and baking, you’ll understand why it’s an essential ingredient in so many beloved recipes. Your taste buds will thank you!
