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Buttermilk recipes

Diana De Cicco is a food editor and writer based in New York City. She has a master's degree from New York University in Food Studies. Her passions are eating, traveling, and eating while traveling.

Creamy, tart & tantalizing

We've all done it, bought an ingredient to make a recipe only to use a small portion of it and then have the rest sit in the fridge until what seems like the end of time. Buttermilk is one of those ingredients. You buy it for, say, pancakes, and then don't know what to do with the rest. Well, pancakes are only one of the many delicious dishes you can make with buttermilk. Give the following buttermilk recipes a try - and buttermilk will soon become a staple in your fridge.

Creamy, tart & tantalizing

Buttermilk recipes


Frosted Lemon Cupcakes

Makes 12 cupcakes

Ingredients:
Butter-flavored cooking spray
1-1/2 cups all-purpose flour, plus more for muffin pan
2 teaspoons baking powder
1/8 teaspoon salt
1/2 cup low-fat buttermilk
1 teaspoon pure vanilla extract
Zest of 1 lemon, finely grated
Juice of 2 lemons (one for cupcakes, one for frosting)
1/2 cup (1 stick) salted butter, room temperature
1 cup granulated sugar
2 large eggs
1-1/2 cups confectioners' sugar

Directions:
1. Preheat oven to 350 degrees F. Spray a 12-cup muffin pan with cooking spray and dust with flour, shaking out excess.

2. Combine flour, baking powder and salt in a medium bowl. Whisk together buttermilk, vanilla, lemon zest and juice of 1 lemon in a small bowl.

3. In a second bowl, beat butter with granulated sugar until fluffy. Beat in eggs one at a time, beating well after each addition. Gradually beat in flour mixture alternating with buttermilk mixture.

4. Pour mixture into prepared muffin pan and bake for 20 minutes or until a toothpick comes out clean. Let cool a few minutes in the pan then transfer cupcakes to a wire rack set over paper towels.

5. When cupcakes are completely cooled, combine remaining lemon juice with confectioners' sugar until a thin, smooth paste is made. Spoon frosting onto cupcakes and spread to cover the entire top. Let sit for about 20 minutes before serving.

Buttermilk Pie

Makes 8 servings

Ingredients:
1 unbaked pie shell, store bought or homemade
1 cup granulated sugar
3 tablespoons flour
1/2 teaspoon salt
3 egg yolks
1-3/4 cups low-fat buttermilk
2 tablespoons unsalted butter, melted
3 egg whites
1/4 teaspoon cream of tartar

Directions:
1. Preheat oven to 375 degrees F. Place pie shell on a large baking sheet.

2. Combine sugar, flour, and salt in a large bowl. Beat in egg yolks, buttermilk and butter until fully combined. In a separate bowl, beat egg whites and cream of tartar until stiff peaks form.

3. Gently fold egg whites into buttermilk mixture. Pour mixture into pie shell. Bake in oven for 30 to 35 minutes or until a toothpick comes out clean. Top with fresh whipped cream or ice cream.

Cheddar Cheese Biscuits

Makes 6 servings

Ingredients:
2 cups all-purpose flour, plus more for kneading
2 tablespoons granulated sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 cup cold butter, cubed
1/2 cup grated sharp Cheddar cheese
3/4 cup low-fat buttermilk

Directions:
1. Preheat oven to 425 degrees F. Combine flour, sugar, baking powder, salt and cayenne pepper in a large bowl. Using two knives or a pastry cutter, cut butter into flour mixture until coarse crumbs are made.

2. Gently mix in cheese and pour in buttermilk, stirring just until the mixture is moist. Lay dough onto a lightly floured flat surface and knead about 8 to 10 times. Roll dough out to 1-inch thickness and cut into circles using a cookie cutter or glass.

3. Arrange biscuits on a cookie sheet, about 1-inch apart. Bake for about 15 to 20 minutes or until golden brown. Serve warm with butter and jam.

More recipes with buttermilk

Got buttermilk? Try these tasty buttermilk recipes
Buttermilk Oatcakes
Sweet Potato Salad with Buttermilk Dressing
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