I have to be honest, I've only used buttermilk a handful of times before. I used to work at a diner in high school and some old men would come in and ask for a GLASS of buttermilk with their breakfast. I almost gagged just pouring it for them. Who in their right mind drinks this stuff? Isn't it just curdled milk?
Buttermilk is great baked tightly INSIDE of a recipe.
This is where you come in.
I have a half gallon of buttermilk sitting in my fridge just waiting to expire in a few days. I need all of your yummylicious, tightly-shaped, buttermilk-filled recipes. What kinds of things do you make with buttermilk? I've made buttermilk pie, buttermilk pound cake and buttermilk pancakes. That's the extent of my knowledge of how to utilize buttermilk. I need your help! Submit your recipes in the comments section!
I got this recipe from Christina W. who got it from Trudi.
ReplyDeleteseason some boneless chicken breasts with stuff like salt, pepper, garlic powder. Then flour them and bake them in this mixture:
Cream of mushroom soup and buttermilk. I'm sorry, but I don't know how much. I used a big family sized can of the soup and then just added buttermilk until it was a gravy like mixture.
I bake it all for about 45 minutes to an hour, watching it to make sure nothing burns.
Then serve that stuff over rice.
I also added the big pieces of black pepper to ours, because it was so good peppery. Then, we topped the meat/rice mixture with shredded parm. cheese once it was on our plates.
This is good with yummy rolls.
Heather
I know I have several recipes at home because I am always having to do the 'buttermilk substitute thing' with lemon juice! I'll look when I get home...
ReplyDeleteBut in case you can't use it all up, buttermilk freezes well too!
If all else fails, its really good to soak chicken in buttermilk for a few hours before cooking the chicken. It breaks down the chicken really well and tenderizes it :).
ReplyDeleteWhen I have lots of buttermilk, I make some double batches of pancakes and freeze them for later, they freeze really well. I also switched to powder buttermilk (they have it at Kroger in the baking aisle). It saves a lot of money and waste. Just mix it with the dry ingredients and add water when it says to add the buttermilk.
ReplyDeleteButtermilk Biscuits
2 cups flour
2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons butter, cut into 1/4 inch cubes and chilled
3/4 cup buttermilk
Preheat oven to 450. Mix dry ingredients in food processor. Scatter butter over top and pulse until combined. Transfer mixture to large bowl, stir in buttermilk and stir until it forms a soft ball. Roll out and cut into 12 pieces. Bake about 10 minutes or until light brown.
Thanks everyone! I had no idea you could freeze buttermilk or use it as a tenderizer! Awesome!
ReplyDeleteI'm opting to freeze mine this time. I can't wait to try those new recipes soon!
oh Kendra, you are so savvvvvvyy!! Everytime I pop onto your blog you have a new cool thingamabopper somewhere. What is this "d" symbol thing (no idea what you call them) where I have your blog bookmarked? You must teach me some tricks. Like, slideshow for example? No idea how to even start. Linking to other blogs? No idea. Picture in the top by my blog name? clueless. Maybe you could do a blogging 101 post for other newbies. Or maybe I'm the only clueless one? love you!
ReplyDeleteNot that this helps with how to use buttermilk you've got left to use, but I never buy the stuff...I use 1 Tbsp. of white vinegar with enough regular milk to make 1 cup...and presto...buttermilk without having to figure out how to use leftovers...it's great.
ReplyDeleteOk. This is TOP SECRET.
ReplyDeleteBut if you want to make ANY baking thing moist and rich, soak the eggs and baking soda in the buttermilk for at least 10 minutes by themselves and then add to the rest of the recipe.
This works well with chocolate cake recipes.