Type what you have

Ingredients

• ✓ buttermilk
• self-rising flour
• vegetable shortening
• butter

Instructions

1. 1 Preheat the oven to 475 degrees F (245 degrees C).
2. 2 Place flour into a large bowl. Cut in shortening with a pastry blender or two knives until crumbs are pea-sized. Stir in buttermilk with a fork just until moistened.
3. 3 Turn dough out onto a lightly floured surface. Knead gently 5 to 6 times, just until a smooth dough is formed. Roll dough into a 7-inch circle with a thickness of 3/4 to 1 inch. Dip a 2-inch biscuit cutter in flour and cut out as many biscuits as you can. Gather dough scraps and roll together into a ball; pat out to the same thickness as before and cut out addtional biscuits.
4. 4 Transfer biscuits to a baking sheet, spacing them about 1 inch apart. (For softer biscuits, arrange so the edges almost touch.)
5. 5 Bake in the preheated oven until golden brown, 8 to 10 minutes. Remove from the oven and brush butter over top.

By White Lily

Ingredients

• ✓ buttermilk
• mayonnaise
• white sugar
• lemon juice
• white vinegar
• salt
• black pepper
• cabbage
• carrot

Instructions

1. 1 Whisk buttermilk, mayonnaise, sugar, lemon juice, vinegar, salt, and pepper together in a bowl.
2. 2 Toss cabbage and carrot together in a large bowl. Drizzle dressing over the cabbage mixture; toss to coat.
3. 3 Cover bowl with plastic wrap and refrigerate until chilled, at least 30 minutes.

By Patricia Albert Ramirez

Ingredients

• ✓ buttermilk
• mayonnaise
• sugar
• celery seed
• black pepper
• coleslaw mix

Instructions

1. 1 Stir together mayonnaise, buttermilk, sugar, celery seed, and black pepper in a large bowl until well combined. Fold in coleslaw mix until evenly coated. Refrigerate before serving, at least 2 hours.

By Allrecipes Member

Ingredients

• ✓ buttermilk
• mayonnaise
• white sugar
• milk
• lemon juice
• white wine vinegar
• salt
• black pepper
• coleslaw mix
• onion

Instructions

1. 1 Stir mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt, and pepper together in a bowl until smooth.
2. 2 Combine coleslaw mix and onion in a large bowl. Pour mayonnaise mixture over top and stir until well combined. Chill for 1 hour before serving.

By mrasdon

Ingredients

• ✓ buttermilk
• all-purpose flour
• whole wheat pastry flour
• rolled oat
• white sugar
• baking powder
• baking soda
• kosher salt
• butter

Instructions

1. 1 Preheat the oven to 375 degrees F (191 degrees C). Line a cookie sheet with parchment paper.
2. 2 Mix flours, rolled oats, sugar, baking powder, baking soda, and salt in a medium bowl. Mix buttermilk and melted butter together in a small bowl.
3. 3 Make a small well in the flour mixture and pour in the buttermilk-butter mixture. Stir together with a wooden spoon until well combined.
4. 4 Turn the dough out on a generously floured surface and knead into a smooth, round loaf. Place on the cookie sheet and cut a shallow X into the top of the dough.
5. 5 Bake in the preheated oven until top is golden brown, about 1 hour. Carefully tap the bottom of the loaf; it should sound hollow. Cool on a baking rack for at least 30 minutes before slicing.

By Smart Cookie

Ingredients

• ✓ buttermilk
• sweet potato
• salt
• black pepper
• milk
• butter

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Adjust an oven rack to the upper-middle position. Line a baking tray with aluminum foil.
2. 2 Bake sweet potatoes on the prepared tray in the preheated oven until tender, 45 to 60 minutes. Peel when cool enough to handle.
3. 3 Purée peeled sweet potatoes in a food processor until smooth; season with salt and pepper. With the motor running, add buttermilk and milk gradually through the feeder tube, then butter. Continue processing until silky smooth.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ buttermilk
• butter
• white sugar
• egg
• baking soda
• cornmeal
• all-purpose flour
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 375 degrees F (175 degrees C). Grease an 8-inch square pan.
3. 3 Melt butter in a large skillet or saucepan over medium heat. Remove from heat and stir in sugar. Quickly whisk in eggs.
4. 4 Combine buttermilk and baking soda in a small bowl; whisk mixture into the skillet. Stir in cornmeal, flour, and salt until well-blended and only a few lumps remain.
5. 5 Pour batter into the prepared pan.
6. 6 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 40 minutes.
7. 7 Serve and enjoy!

By Bethany Weathersby

Ingredients

• ✓ buttermilk
• cabbage
• carrot
• onion
• green onion
• dill pickle
• mayonnaise
• dill pickle juice
• vinegar
• yellow mustard
• white sugar
• cayenne pepper
• salt
• garlic

Instructions

1. 1 In a large bowl, mix the cabbage, carrot, sweet onion, green onions, and dill pickle.
2. 2 In a separate bowl, whisk together the mayonnaise, buttermilk, dill pickle juice, vinegar, mustard, sugar, cayenne pepper, and 3/4 teaspoon salt. Mash together the remaining salt and garlic, and whisk into the dressing. Drizzle dressing over the slaw, and toss to coat. Cover and refrigerate 8 hours, or overnight, before serving.

By R0XY24

Ingredients

• ✓ buttermilk
• olive oil
• onion
• garlic
• zucchini
• corn kernel
• salt
• black pepper
• chihuahua cheese

Instructions

1. 1 Heat olive oil in a large skillet over medium-high heat. Cook and stir onion and garlic in hot oil until fragrant, about 5 minutes.
2. 2 Stir zucchini and corn into the onion mixture. Cover the skillet and continue cooking until the zucchini is tender, about 10 minutes more.
3. 3 Pour buttermilk into the skillet. Season the corn mixture with salt and pepper; stir. Bring the mixture to a boil, reduce heat to low, and continue cooking until hot, about 5 minutes more. Sprinkle with Chihuahua cheese.

By Muy Bueno

Ingredients

• ✓ buttermilk
• mayonnaise
• yogurt
• parsley
• lemon zest
• garlic
• zucchini
• kalamata olive
• salt
• black pepper

Instructions

1. 1 Stir together mayonnaise, yogurt, and buttermilk in a large bowl. Stir in chopped fresh parsley, lemon zest, and minced garlic. Add zucchini and olives. Mix to combine. Stir in salt and cracked black pepper.

By VirginiaWillis

Ingredients

• ✓ buttermilk
• white sugar
• salt
• pepper
• milk
• mayonnaise
• white vinegar
• lemon juice
• cabbage
• carrot

Instructions

1. 1 In a large bowl, whisk together the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice until smooth. Add cabbage and carrots and mix until blended with the dressing. Refrigerate at least 2 hours before serving.

By Steph

Ingredients

• ✓ buttermilk
• mayonnaise
• white sugar
• milk
• lemon
• olive oil
• white wine vinegar
• garlic and herb seasoning blend
• celery seed
• salt
• black pepper

Instructions

1. 1 Whisk mayonnaise, buttermilk, sugar, milk, lemon juice, olive oil, vinegar, garlic and herb seasoning blend, celery seed, salt, and black pepper together in a bowl until smooth and creamy. Cover the bowl with plastic wrap and refrigerate until ready to use.

By rlt11_NMC

Ingredients

• ✓ buttermilk
• cabbage
• carrot
• onion
• mayonnaise
• white sugar
• milk
• lemon juice
• white vinegar
• salt
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Whisk mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt, and black pepper in a separate bowl until smooth and sugar has dissolved.
3. 3 Mix cabbage, carrots, and onion in a large salad bowl.
4. 4 Pour dressing over cabbage mixture and mix thoroughly.
5. 5 Cover bowl and refrigerate slaw at least 2 hours (the longer the better). Mix again before serving.

By Kristina

Ingredients

• ✓ buttermilk
• green tomato
• salt
• black pepper
• all-purpose flour
• salt
• black pepper
• cornmeal
• parsley
• paprika
• cayenne pepper
• canola oil
• ranch dressing
• cajun seasoning
• hot pepper sauce

Instructions

1. 1 Season tomato slices with salt and pepper.
2. 2 Combine flour, 1 teaspoon salt, and 1 teaspoon pepper in a shallow bowl. Pour buttermilk into a second shallow bowl. Mix cornmeal, parsley, paprika, 1 teaspoon salt, 1 teaspoon pepper, and cayenne pepper in a third shallow bowl.
3. 3 Dredge each tomato slice in flour mixture to coat, dip into buttermilk, and finish by pressing both sides of tomato into cornmeal mixture to coat. Lay coated tomato slices on a baking sheet; set aside to let tomatoes absorb the coating, 10 to 15 minutes.
4. 4 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
5. 5 Gently drop tomato slices into hot oil and cook until crispy, golden brown and floating, 2 to 3 minutes. Drain on a plate lined with paper towels.
6. 6 To make the dipping sauce: Whisk ranch dressing, Cajun seasoning, and hot pepper sauce together in a small bowl. Serve sauce with fried tomato slices.

By Crystal Bodyroc McGlown

Ingredients

• ✓ buttermilk
• garlic powder
• black pepper
• onion powder
• celery seed
• cayenne pepper
• mustard
• basil pesto
• salt
• lemon juice
• apple cider vinegar
• honey
• sour cream
• mayonnaise
• salad dressing
• carrot
• cabbage

Instructions

1. 1 Combine cabbage and carrots in a large bowl; set aside.
2. 2 Whisk salad dressing, mayonnaise, buttermilk, sour cream, honey, cider vinegar, lemon juice, salt, pesto, mustard, cayenne pepper, celery seeds, onion powder, black pepper, and garlic powder together in a medium bowl until smooth and creamy.
3. 3 Pour ½ dressing over cabbage-carrot mixture; toss to coat. Gradually stir in remaining ½ dressing until coleslaw reaches desired consistency. Cover the bowl with plastic wrap; refrigerate until flavors combine, at least 3 hours.

By joeygrissom

Ingredients

• ✓ buttermilk
• heavy cream

Instructions

1. 1 Preheat oven to 200 degrees F (95 degrees C). Line a colander with cheese cloth and place over a large pot in the sink.
2. 2 Gently mix buttermilk and cream together in a 2-quart ceramic casserole dish.
3. 3 Cook in the preheated oven for 2 hours and 15 minutes.
4. 4 Pour buttermilk mixture into the prepared colander; drain for 45 to 60 minutes. Transfer drained cheese to a bowl and beat with an electric hand mixer until smooth and creamy. Store in the refrigerator.

By FrankW

Ingredients

• ✓ buttermilk
• heavy cream

Instructions

1. 1 Mix together buttermilk and heavy cream. Let sit at room temperature for six to eight hours.
2. 2 Cover and refrigerate for at least 24 hours before serving.

By Donna

Ingredients

• ✓ buttermilk
• milk

Instructions

1. 1 Bring milk to a simmer in a saucepan; remove from heat and cool to room temperature.
2. 2 Whisk buttermilk into milk; let sit at room temperature, 8 hours to overnight. Strain mixture through cheesecloth over a bowl in the refrigerator, 8 hours to overnight.

By Darin R Molnar

Ingredients

• ✓ buttermilk
• heavy cream

Instructions

1. 1 Gather all ingredients.
2. 2 Combine cream and buttermilk in a glass jar. Cover tightly with cheesecloth (or any breathable material) and let sit at room temperature (70 to 75 degrees F (21 to 24 degrees C)) until thickened, about 24 hours.
3. 3 Stir mixture, then screw on the lid.
4. 4 Refrigerate for 24 hours before using.

By John Mitzewich

Ingredients

• ✓ buttermilk
• garlic potato flakes
• parmesan cheese
• chicken

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet or a 9x13-inch baking pan, or line with aluminum foil.
2. 2 Pour buttermilk into a shallow bowl. Combine potato flakes and Parmesan cheese in a large resealable plastic bag; shake until well mixed. Dip 1 piece of chicken in the buttermilk, then place in the plastic bag. Seal the bag and shake until chicken is coated in the potato flake mixture. Place chicken on the prepared baking sheet. Repeat with remaining chicken.
3. 3 Bake in the preheated oven until chicken is tender and golden brown, 45 to 60 minutes.

By ckh

Ingredients

• ✓ buttermilk
• nectarine
• brown sugar

Instructions

1. 1 Place nectarines, buttermilk, and brown sugar in a blender; blend until smooth. Serve immediately.

By Kat G

Ingredients

• ✓ buttermilk
• milk
• canola oil

Instructions

1. 1 Pour milk into a large pot and bring to a boil over medium heat; watch carefully to prevent milk from boiling over. When milk begins to boil, pour buttermilk into the pot in a steady stream, stirring constantly. The milk will separate into curds and water.
2. 2 Line a colander with cheesecloth. Pour milk mixture through the cheesecloth, reserving some of the strained liquid. Let milk mixture sit in the colander until curds are settled and dripping stops, about 2 hours.
3. 3 Transfer strained curds to a food processor. Process until smooth and mixture can be formed into a ball. Add some of the reserved liquid and process again if mixture is too dry. The consistency should resemble firm ricotta cheese.
4. 4 Turn cheese out onto a clean surface and knead until smooth. Form into a ball and wrap in plastic. Refrigerate until needed.
5. 5 To cook paneer, heat oil in a large, heavy skillet over medium-high heat. Cut paneer into bite-sized pieces. Fry in hot oil until very pale golden brown, about 1 minute. Drain on a paper towel-lined plate.

By AMIBOULD

Ingredients

• ✓ buttermilk
• mayonnaise
• blue cheese
• garlic powder
• black pepper

Instructions

1. 1 Stir the buttermilk, mayonnaise, blue cheese, garlic powder, and black pepper together in a bowl.
2. 2 Cover bowl with plastic wrap and refrigerate overnight before serving.

By Tamasa

Ingredients

• ✓ buttermilk
• strawberry
• granulated sugar

Instructions

1. 1 Place strawberries and buttermilk into a blender or food processor and puree. Sweeten with sugar to taste, blend and either serve immediately or chill in the refrigerator.

By Elissa

Ingredients

• ✓ buttermilk
• bread flour
• salt
• white sugar
• cheddar cheese
• yeast

Instructions

1. 1 Place ingredients in bread machine pan in the order suggested by the manufacturer. Select White Bread setting. Start.
2. 2 To bake bread in oven: select dough or manual cycle. Once cycle is complete, shape dough and place in a greased loaf pan. Allow to rise in a warm spot until doubled in size. Bake in a preheated 350 degrees F (175 degrees C) oven for 35 to 45 minutes.

By Alicia

Ingredients

• ✓ buttermilk
• sugar
• butter
• vanilla extract
• baking soda

Instructions

1. 1 Combine sugar, buttermilk, and butter in a large saucepan over medium heat; cook and stir until melted and smooth, about 4 minutes. Stir in vanilla extract. Add baking soda and stir until syrup is frothy and doubles or triples in volume, about 1 minute.

By charmingsgirl

Ingredients

• ✓ buttermilk
• chicken breast
• taco seasoning mix
• olive oil
• all-purpose flour

Instructions

1. 1 Combine chicken, buttermilk, and 1 packet taco seasoning in a resealable plastic bag. Seal and shake, then let marinate in the refrigerator for 8 hours to overnight.
2. 2 Heat oil in a large skillet over medium-low heat.
3. 3 Mix together flour and remaining packet taco seasoning in a shallow dish or plate. Remove chicken from marinade; discard marinade. Dredge chicken in flour mixture.
4. 4 Fry chicken in hot oil on both sides until no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Barbara Edwards

Ingredients

• ✓ buttermilk
• red potato
• butter
• chive
• salt

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain water from pot and mash potatoes with a potato masher or potato ricer.
2. 2 Heat buttermilk and butter together in a saucepan over medium-low heat until butter is melted and mixture is smooth, about 2 minutes. Stir buttermilk mixture and chives into potatoes until smooth; season with salt.

By Barbara

Ingredients

• ✓ buttermilk
• self-rising flour
• butter
• margarine

Instructions

1. 1 Preheat an oven to 450 degrees F (230 degrees C). Grease a baking sheet or line it with parchment paper.
2. 2 Cut butter into flour until the size of small peas. Pour in the buttermilk and stir just until combined.
3. 3 Drop by rounded tablespoonfuls on prepared baking sheet. Bake until golden brown, about 10 minutes.

By Debbie Rowe

Ingredients

• ✓ buttermilk
• mayonnaise
• lemon juice
• dill weed

Instructions

1. 1 In a medium bowl, whisk together the mayonnaise, lemon juice, dill and buttermilk. Chill until serving.

By COBRA