Buttermilk is kind of having a moment. The New York Times has given buttermilk a lengthy, loving spotlight article. We're suddenly talking about how to conserve our leftover buttermilk. Ranch dressing is totally ready to make its epic comeback.
If you care to know a bit more about the science of where buttermilk comes from, Slate's L.V. Anderson has got an excellent and quick primer for you. If you just want to talk about how delicious it is... stay right here.
Buttermilk is our kitchen's secret weapon. It is the key ingredient in our finally perfected homemade Ranch dressing. It makes Buttermilk Pudding Cakes from The Lee Bros. "Simple Fresh Southern" perfectly moist and springy. Fried chicken does not get made without first taking a buttermilk bath. It makes mashed potatoes luxurious and can even improve ice cream. And finally, it is also the secret ingredient in nearly every single one of our favorite soups.
There is something about buttermilk's careful balancing act between being milk and being something more like sour cream that makes it feel so special. Below, you'll find just a fraction of the things we can think to put this magical liquid in. What do you use buttermilk for?
Buttermilk Almond Crusted Chicken Fingers
Buttermilk Biscuits With Sausage Gravy
Blueberry Buttermilk Pancakes
Cranberry Buttermilk Breakfast Cake
Oven Braised Buttermilk Chicken With Za'atar
Buttermilk Scones With Currants
Vanilla Bean Buttermilk Panna Cotta
Cocoa Buttermilk Breakfast Biscuits
Basil Buttermilk Ranch Dressing
Buttermilk Cornbread
Blueberry Lemon Buttermilk Bundt Cake
