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Breaded Chicken Fingers
Lunch American

Breaded Chicken Fingers

4.7

Prep
20 min
Cook
10 min
Total
150 min

Instructions

  1. 1 Place chicken strips into a large, resealable plastic bag. Mix egg, buttermilk, and garlic powder in a small bowl. Pour mixture into the bag with chicken. Seal and refrigerate for 2 to 4 hours.
  2. 2 Mix together flour, bread crumbs, baking powder, and salt in another large, resealable plastic bag.
  3. 3 Remove chicken from the refrigerator; drain and discard buttermilk mixture. Place chicken in the bag with flour mixture; seal, then shake to coat.
  4. 4 Heat oil in a large, heavy skillet to 375 degrees F (190 degrees C).
  5. 5 Carefully place coated chicken into the skillet. Fry in hot oil until golden brown and juices run clear. Transfer chicken to a paper towel-lined plate to drain. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Janet Shannon

Cold Cucumber Soup
Lunch American

Cold Cucumber Soup

3.0

Prep
15 min
Cook
Total
105 min

Instructions

  1. 1 Line a fine sieve with a coffee filter or a piece of cheesecloth. Add yogurt and strain for 30 minutes. Pour away the whey that collects.
  2. 2 Peel cucumbers; scrape out and discard the seeds. Roughly chop cucumber and place in a blender. Add 1/2 of the yogurt, 1/2 of the buttermilk, and 1 clove garlic; puree. Add remaining yogurt, buttermilk, garlic, mint, and parsley; process everything until finely pureed. You might have to work in batches depending on the size of your blender. Add olive oil and season with salt and pepper.
  3. 3 Refrigerate for at least 1 hour. Serve chilled.

By nch

Buttermilk-Oatmeal-Raisin Muffins
Lunch American

Buttermilk-Oatmeal-Raisin Muffins

Prep
15 min
Cook
25 min
Total
520 min

Instructions

  1. 1 Combine buttermilk, rolled oats, and raisins in a bowl. Cover and refrigerate 8 hours to overnight.
  2. 2 Preheat the oven to 400 degrees F (200 degrees C). Liberally grease a 12-cup muffin tin.
  3. 3 Remove buttermilk mixture from the refrigerator. Mix flour, baking powder, baking soda, salt, and wheat germ together in a bowl.
  4. 4 Beat butter and brown sugar together in a large mixing bowl until light. Add honey and egg and mix well.
  5. 5 Add flour mixture and buttermilk mixture in alternating batches to the mixing bowl with the butter mixture; stir until batter is evenly moistened.
  6. 6 Divide batter evenly into the prepared muffin tin.
  7. 7 Bake in the preheated oven until set and golden brown, 22 to 28 minutes.

By GVIGUE

A Plus Fair Corn Dogs
Lunch American

A Plus Fair Corn Dogs

4.5

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Heat oil in a deep fryer to 365 degrees F (185 degrees C).
  2. 2 Whisk flour, cornmeal, sugar, baking powder, and salt together in a large bowl; stir in bacon drippings. Make a well in center; stir buttermilk, egg, and baking soda into well until smooth and well blended.
  3. 3 Pat hot dogs dry with paper towels; insert wooden skewers into hot dogs. Dip hot dogs into buttermilk batter, one at a time, shaking off excess. Deep fry in hot oil in batches a few at a time until deep golden brown. Drain on paper towels or serve on paper plates.

By ROBY

Tuxedoville's Rhubarb Muffins
Lunch American

Tuxedoville's Rhubarb Muffins

4.8

Prep
20 min
Cook
25 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin tin or line cups with paper liners.
  2. 2 Whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg together in a bowl until well combined; stir in rhubarb and raisins until evenly coated.
  3. 3 Whisk buttermilk, brown sugar, melted butter, and egg together in a separate large bowl until smooth; stir in flour mixture until all ingredients moistened. Spoon batter into the prepared muffin cups.
  4. 4 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 25 minutes. Cool in the tin for 3 to 5 minutes before transferring muffins to a wire rack. Serve warm or at room temperature.

By Tuxedoville

Wedge Salad with Blue Cheese Dressing
Lunch American

Wedge Salad with Blue Cheese Dressing

4.6

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine 1/2 of the blue cheese, mayonnaise, buttermilk, vinegar, sour cream, sugar, olive oil, garlic, and pepper in a bowl; blend with an electric hand mixer until well combined. Cover and chill in the refrigerator until serving.
  3. 3 Place each lettuce wedge on a salad plate. Drizzle dressing over each wedge. Scatter tomatoes, onion, and remaining blue cheese over each salad.

By cabanagrl

Whole Wheat Pumpkin Applesauce Muffins
Lunch American

Whole Wheat Pumpkin Applesauce Muffins

4.5

Prep
20 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
  2. 2 Whisk flour, pumpkin pie spice, baking powder, salt, and baking soda together in a medium bowl until well combined. Set aside.
  3. 3 Combine brown sugar, applesauce, pumpkin, eggs, white sugar, buttermilk, and oil in a large bowl until well blended; stir in flour mixture until combined. Fold in raisins and pecans. Divide batter among the prepared muffin cups.
  4. 4 Bake in the preheated oven until muffin tops spring back when lightly pressed or until a toothpick inserted into centers comes out clean, 15 to 20 minutes. Cool in the tin for 5 minutes before transferring muffins to a wire rack to cool completely.

By Julie

Creamy Chicken Soup with Fennel and Mushrooms
Lunch American

Creamy Chicken Soup with Fennel and Mushrooms

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Heat oil and butter in a Dutch oven over medium-high heat. Add chicken and sear until browned, about 3 minutes per side. Reduce heat to medium. Pour vermouth into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon.
  2. 2 Add fennel; cook and stir for 3 minutes. Add parsley, lemon juice, and 1/2 teaspoon pepper. Simmer, stirring frequently, until chicken is no longer pink in the center and the juices run clear, 5 to 10 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate to cool.
  3. 3 Add broth, mushrooms, buttermilk, heavy cream, red pepper flakes, salt, and pepper to the Dutch oven. Bring to a simmer. Keep hot, but do not boil.
  4. 4 When chicken is cooled, tear into pieces and return to the pot. Cook until heated through, 2 to 3 minutes. Serve immediately.

By christyH

Cranberry Pumpkin Muffins
Lunch American

Cranberry Pumpkin Muffins

4.5

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners.
  2. 2 Mix flour, brown sugar, baking powder, cinnamon, salt, baking soda, ginger, cloves, and nutmeg together in a mixing bowl.
  3. 3 Beat pumpkin puree, melted butter, buttermilk, eggs, and vanilla in another large mixing bowl until well combined. Gradually beat in flour mixture, then stir in dried cranberries until incorporated. Fill the prepared muffin cups about 3/4 full with batter.
  4. 4 Bake in the preheated oven until a toothpick inserted in the middle of a muffin comes out clean, 20 to 25 minutes. Remove from the oven and let rest for a few minutes before turning muffins out onto a wire rack. Serve warm or at room temperature.

By Robin L

Chopped Salad with Buttermilk Dressing
Lunch American

Chopped Salad with Buttermilk Dressing

5.0

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Whisk buttermilk, sour cream, mayonnaise, lemon juice, 1 tablespoon minced celery, 1 tablespoon minced parsley, dill, Dijon mustard, onion powder, ¼ teaspoon salt, and ¼ teaspoon black pepper together in a small bowl until combined.
  2. 2 Toss romaine, cucumber, bell pepper, cauliflower, carrot, 1 stalk diced celery, green onions, sunflower seeds, and 1 ½ tablespoons chopped parsley together in a large bowl. Serve with dressing. Season with 1 pinch each salt and black pepper.

By Allrecipes Magazine

Animal Crackers
Lunch

Animal Crackers

3.9

Prep
30 min
Cook
10 min
Total
42 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grind oats until fine using a blender or food processor.
  2. 2 In a medium bowl, stir together the blended oats, flour, baking soda and salt. Cut in the butter using a pastry blender or your fingers until the butter lumps are smaller than peas. Stir in the buttermilk and honey to form a stiff dough. On a lightly floured surface, roll the dough out to 1/8 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart onto cookie sheets.
  3. 3 Bake for 5 to 7 minutes in the preheated oven, until edges are lightly browned. Remove from cookie sheets to cool on wire racks.

By Terri Thompson

Jay's Blueberry Corn Muffins
Lunch

Jay's Blueberry Corn Muffins

4.3

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin.
  2. 2 Mix cornmeal, flour, sugar, baking powder, and salt together in a large bowl. Stir in buttermilk, butter, and egg. Fold blueberries into the batter.
  3. 3 Spoon batter into the prepared muffin tin.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

By JayC

Date Muffins
Lunch

Date Muffins

3.5

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease or line 10 cups of a muffin tin.
  2. 2 Whisk flour, sugar, baking powder, salt, and baking soda together in a bowl. Add dates, separating the pieces as you drop them into the flour mixture. Mix to coat.
  3. 3 Whisk buttermilk, egg, and butter together in a small bowl. Fold buttermilk mixture into flour mixture until just combined.
  4. 4 Spoon batter into prepared muffin tin.
  5. 5 Bake in the preheated oven until a toothpick inserted in the largest muffin comes out clean, about 15 minutes.

By Jeannette

Gluten-Free Dark Chocolate Cupcakes
Lunch

Gluten-Free Dark Chocolate Cupcakes

4.8

Prep
15 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line muffin pans with paper liners.
  2. 2 Combine gluten-free flour, coconut sugar, dark chocolate chips, cocoa powder, coconut flour, baking powder, baking soda, xanthan gum, and salt in a bowl; mix well to combine.
  3. 3 Whisk buttermilk, eggs, vegetable oil, and vanilla extract together in another large bowl until combined. Add flour mixture; fold in with a spatula until completely blended. Divide batter evenly among muffin cups, filling each about halfway.
  4. 4 Bake cupcakes in the preheated oven until a toothpick inserted in the centers comes out clean, about 20 minutes. Cool in pans 5 minutes; transfer to a wire rack to cool completely.

By gem bee

Continental Brownies
Lunch

Continental Brownies

4.1

Prep
15 min
Cook
30 min
Total
105 min

Instructions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease an 11x17 1/2-inch jelly roll pan. Combine white sugar, flour, baking soda, and salt together in a bowl.
  2. 2 Place 1/2 cup butter, shortening, 1/3 cup cocoa powder, and coffee in a microwave safe bowl. Heat in microwave for three minutes, stirring after each minute, until well blended. Whisk together the eggs and buttermilk in a bowl. Stir in the flour and cocoa mixtures, mixing until just combined. Pour mixture into the prepared pan.
  3. 3 Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 20 minutes.
  4. 4 Heat the remaining 1/2 cup butter, 2 tablespoons cocoa, and milk in a saucepan over medium heat until combined, about 5 minutes, stirring often. Stir in the confectioners' sugar and vanilla extract until smooth. Pour the warm frosting over the hot brownies. Allow brownies to cool completely before slicing into bars.

By Zhora Autumn

Toasted Oat Muffins with Apricots, Dates, and Walnuts
Lunch

Toasted Oat Muffins with Apricots, Dates, and Walnuts

5.0

Prep
25 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a muffin tin or line with paper liners.
  2. 2 Spread oats on a rimmed baking sheet and place in the preheating oven until toasted and fragrant, 5 to 8 minutes.
  3. 3 Mix toasted oats, flour, brown sugar, baking powder, baking soda, ginger, cinnamon, salt, and allspice in a large bowl. Add walnuts, apricots, and dates.
  4. 4 Whisk melted butter, buttermilk, egg, and vanilla extract together in a separate bowl. Pour over the flour mixture and mix briefly until batter is combined. Scoop batter into the prepared pan.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in the tin for 5 minutes. Transfer to wire racks to cool.

By LauraF

Pluto Pups
Lunch Other

Pluto Pups

4.8

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Heat oil in a deep fryer to 370 degrees F (185 degrees C). Soak the wooden sticks in water so they will not burn easily.
  2. 2 Stir together flour, self-rising flour, sugar, baking powder, baking soda, and salt in a large bowl. Make a well in the center and add buttermilk, beaten egg, and lard; stir until batter is smooth. Set aside to rest briefly.
  3. 3 Meanwhile, insert a wooden stick into the center of each hot dog to use as a handle. Pat hot dogs dry with a paper towel to help batter stick.
  4. 4 Dip each hot dog into batter and allow excess to drip off. If batter is not sticking, roll hot dogs in a little bit of flour first.
  5. 5 Fry hot dogs, a few at a time, in hot oil until golden brown and heated through, 5 to 6 minutes. If hot dogs are very brown on the outside and cold on the inside, oil is too hot. Adjust temperature as needed.

By mandas stuff

White Lily Light and Fluffy Biscuits
Side Dish American

White Lily Light and Fluffy Biscuits

4.6

Prep
10 min
Cook
10 min
Total
20 min

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

Best Buttermilk Biscuits
Dinner American

Best Buttermilk Biscuits

4.5

Prep
15 min
Cook
10 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C).
  2. 2 Sift flour and baking soda together in a large bowl. Cut in shortening with 2 knives or pastry blender until mixture resembles coarse crumbs, making a well in the center. Pour buttermilk into well; stir until a soft ball forms. Turn dough out onto a lightly floured surface and knead for 2 to 3 minutes. Roll dough out into a 1/2-inch thick rectangle.
  3. 3 Cut out 12 biscuits with a biscuit cutter; transfer to a baking sheet.
  4. 4 Bake in the preheated oven until tops are light brown and sides begin to darken, about 10 minutes. Cool biscuits completely on a wire rack, about 30 minutes.

By Carol Reese Hardbarger

Teena's Overnight Southern Buttermilk Biscuits
Dinner American

Teena's Overnight Southern Buttermilk Biscuits

4.6

Prep
20 min
Cook
15 min
Total
515 min

Instructions

  1. 1 Sift together flour and sugar in a large bowl. Cut in shortening until mixture resembles a fine crumb or cornmeal texture. Stir in buttermilk with a fork until a soft dough forms.
  2. 2 Turn dough out onto a floured surface, pulling off any pieces sticking inside the bowl. Gather dough into a ball and knead about 20 times, until smooth and elastic. Wrap in plastic wrap and refrigerate for 8 hours to overnight.
  3. 3 Preheat the oven to 425 degrees F (220 degrees C).
  4. 4 Working on a floured surface, roll or pat dough out to 1-inch thickness. Cut into rounds with a 2-inch biscuit cutter or the floured rim of a glass, by pressing straight down and up. Twisting the cutter will prevent biscuits from rising as high. Place biscuits about 1 inch apart on an ungreased baking sheet and allow to rest a few minutes.
  5. 5 Bake in the preheated oven until lightly brown, 12 to 15 minutes. Cool on a wire rack. Serve warm.

By LAGIRL

Easy Red Velvet Cake
Dessert American

Easy Red Velvet Cake

4.0

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Prepare cake according to package directions, substituting half of the water called for with buttermilk (approximately 1/2 cup). Stir in pudding mix and food coloring.
  3. 3 Pour into cake pan(s) and bake according to package directions.

By Andrea

Olive-Brined Air Fryer Turkey Breast
Dinner American

Olive-Brined Air Fryer Turkey Breast

4.8

Prep
5 min
Cook
20 min
Total
535 min

Instructions

  1. 1 Whisk together olive brine and buttermilk. Put the turkey breast into a resealable plastic bag and pour brine-buttermilk mixture into the bag. Add rosemary and thyme sprigs. Seal bag and refrigerate for 8 hours.
  2. 2 Take the bag out of the fridge and allow to rest until the breast reaches room temperature.
  3. 3 Preheat an air fryer to 350 degrees F (175 degrees C).
  4. 4 Cook the breast in the air fryer for 15 minutes. Flip over the breast and cook for 5 minutes until turkey breast is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). If internal temperature is lower, keep cooking at 5 minute intervals until the correct temperature is reached.

By Buckwheat Queen

Grandma's Buttermilk Syrup
Breakfast American

Grandma's Buttermilk Syrup

4.9

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Heat sugar, buttermilk, and butter in a saucepan over medium heat until the mixture starts to boil, about 5 minutes.
  3. 3 Remove the saucepan from heat and stir baking soda and vanilla into the buttermilk mixture.

By Katie Madrian