Type what you have

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
• 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
• 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
• self-rising flour
• baking soda
• shortening

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

Ingredients

• ✓ buttermilk
• self-rising flour
• white sugar
• shortening

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

Ingredients

• ✓ buttermilk
• white cake mix
• chocolate pudding mix
• red food coloring

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

Ingredients

• ✓ buttermilk
• olive brine
• turkey breast
• rosemary
• thyme

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

Ingredients

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

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

Ingredients

• ✓ buttermilk
• ✓ buttermilk
• cooking spray
• self-rising flour
• corn meal
• sugar
• vegetable shortening

Instructions

1. 1 Heat oven to 450 degrees F. Lightly spray a cookie sheet with no-stick cooking spray. Combine flour, corn meal mix and sugar in medium bowl; mix well. With pastry blender or fork, cut in shortening until mixture resembles coarse crumbs.
2. 2 Add buttermilk; stir with fork until a soft dough forms and mixture pulls away from sides of bowl.
3. 3 Knead dough on lightly floured surface with floured hands just until smooth. Roll out dough to 1/2-inch thickness. Cut with floured 2-inch round cutter; place biscuits on prepared cookie sheet
4. 4 Bake 10 to 12 minutes or until golden brown. Serve warm.

By MarthaWhiteR

Ingredients

• ✓ buttermilk
• corn syrup
• white sugar
• baking soda
• cardamom
• all-purpose flour

Instructions

1. 1 In a large bowl, mix by hand sour milk or buttermilk, corn syrup, sugar, soda, cardamom, and flour until mixture becomes a soft pliable dough.
2. 2 Divide the dough into 12 or so pieces. Roll out each piece until about 1/8 inch thick.
3. 3 Bake on a lightly floured griddle over very low heat for 12 to 15 minutes per side. Serve warm with your favorite cheese or jam.

By Brent Daley

Ingredients

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

Instructions

1. 1 Preheat an oven to 475 degrees F (245 degrees C). Grease an 8-inch cake pan.
2. 2 Sift flour and salt together into a large mixing bowl. Make a dent in flour by pushing flour from center toward sides of bowl. Add 2 walnut-size lumps of shortening and a splash of buttermilk to the flour where you made the dent. Work the shortening into the flour using fingers in a twisting motion (rub thumb against pointer and middle finger motion) until the shortening is fully incorporated into the flour.
3. 3 Pour buttermilk into the flour about 1/4 cup at a time, continuing to work it in with your fingers until the buttermilk is completely incorporated into a sticky dough.
4. 4 Roll dough into 8 large balls and drop into prepared cake pan, working around the outside and putting the last one in middle to fill the pan. Press dough balls with back of fingers to flatten until they touch and are about 3/4- to 1-inch thick.
5. 5 Bake in preheated oven until the tops are golden brown, 15 to 20 minutes. Brush tops with melted butter.

By Hollinhead77

Ingredients

• ✓ buttermilk
• vanilla pudding mix
• whipped topping
• pineapple chunk
• mandarin orange
• fudge stripe cookie

Instructions

1. 1 Gather the ingredients.
2. 2 Mix pudding mix and buttermilk together in a large bowl; fold in whipped topping. Mix in pineapple chunks and mandarin oranges; cover and chill until ready to serve.
3. 3 Crush cookies and mix in just before serving.

By JT jan

Ingredients

• ✓ buttermilk
• canola oil
• cornmeal
• salt
• egg

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Preheat a 9-inch cast iron skillet on the center rack.
2. 2 Carefully remove the preheated skillet from the oven and pour in oil; gently swirl to coat the bottom and sides. Return the skillet to the oven for 10 minutes.
3. 3 Meanwhile, mix together cornmeal and salt in a medium bowl. Beat in buttermilk and eggs to form a thin batter.
4. 4 Carefully pull out the center rack and pour batter into hot oil in the skillet.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. If desired, turn the oven to broil for the last few minutes of baking to brown the top.
6. 6 Shake the skillet to release corn pone. Serve warm in the skillet or turn out onto a serving plate.

By Aggie

Ingredients

• ✓ buttermilk
• fudge stripe cookie
• vanilla pudding mix
• banana
• whipped topping
• mandarin orange

Instructions

1. 1 Break 2/3 of the fudge stripe cookies into quarters.
2. 2 Beat buttermilk and pudding mix together in a large bowl until slightly thickened. Stir quartered cookies into pudding. Fold bananas, whipped topping, and oranges into pudding mixture. Top with remaining whole cookies.

By JBrent Petrie

Ingredients

• ✓ buttermilk
• whole wheat flour
• all-purpose flour
• brown sugar
• baking soda
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans.
2. 2 In a large bowl, stir together the whole wheat flour, all-purpose flour, brown sugar, baking soda, and salt. Pour in buttermilk, and stir until all of the dry mixture has been absorbed. Divide the batter evenly between the prepared loaf pans.
3. 3 Bake for 1 hour in the preheated oven, or until a knife inserted into the crown of the loaf comes out clean. Serve warm. Store leftover bread wrapped in plastic wrap in the refrigerator. This reheats well.

By Annette1951

Ingredients

• ✓ buttermilk
• hot pepper sauce
• chicken breast
• panko bread crumb
• egg substitute
• cooking spray
• hot pepper sauce

Instructions

1. 1 Whisk together the buttermilk and 1/2 cup hot pepper sauce in a bowl, and pour into a resealable plastic bag. Add the chicken breast strips, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour or overnight.
2. 2 Preheat an oven to 400 degrees F (200 degrees C). Grease a baking sheet; set aside. Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade.
3. 3 Place the panko bread crumbs and egg substitute in separate dishes. Gently press the chicken into the bread crumbs to coat and shake off the excess. Dip into the beaten egg, then press into bread crumbs again. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Arrange the breaded chicken on the prepared baking sheet. Spray chicken strips lightly with cooking spray.
4. 4 Bake in the preheated oven for 10 minutes, then gently flip the chicken strips and spray with cooking spray again. Continue baking the chicken until golden brown and no longer pink in the center, about 10 minutes more. Add a dash more of the hot pepper sauce, a return to oven. Bake until the sauce dries, about 5 minutes.

By Kattygirl

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
• white sugar
• butter
• corn syrup
• baking soda
• vanilla extract

Instructions

1. 1 Combine sugar, buttermilk, butter, corn syrup, and baking soda in a saucepan; bring to a boil and cook for 7 minutes. Off heat, stir in vanilla.

By ALISSASMOM

Ingredients

• ✓ buttermilk
• ✓ buttermilk
• all-purpose flour
• baking powder
• baking soda
• salt
• butter

Instructions

1. 1 Gather the ingredients. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with a silicone baking mat or parchment paper.
2. 2 Whisk flour, baking powder, baking soda, and salt together in a large bowl. Add cold butter slices and cut into the flour with a pastry blender until the mixture resembles coarse crumbs.
3. 3 Make a well in the center of the mixture. Pour cold buttermilk into the well and stir gently until just combined. Turn dough onto a floured work surface and pat it together into a rectangle.
4. 4 Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing the dough a total of three times.
5. 5 Roll dough on a floured surface to about 1/2 inch thick. Use a 2 1/2-inch round biscuit cutter to cut biscuits. Reroll any scraps to cut more biscuits; you should get 12 total.
6. 6 Transfer biscuits to the prepared baking sheet. Press an indent into the top of each biscuit with your thumb. Brush buttermilk over the tops.
7. 7 Bake in the preheated oven until biscuits are flaky and golden brown, about 15 minutes. Enjoy!

By John Mitzewich

Ingredients

• ✓ buttermilk
• vegetable oil
• lemon
• paprika
• black pepper
• all-purpose flour
• asparagus

Instructions

1. 1 Heat 1-inch vegetable oil in a deep-sided skillet over medium heat.
2. 2 Whisk buttermilk, lemon zest, paprika, and black pepper together in a wide bowl. Pour flour into a separate wide bowl. Place a paper towel-lined plate near the stovetop.
3. 3 Dip 1/3 of asparagus into buttermilk mixture. Dredge in flour; coat thoroughly. Repeat with a second layer of buttermilk mixture and flour. Place coated asparagus, unstacked, onto a baking sheet. Repeat with remaining asparagus.
4. 4 Fry coated asparagus, in three batches, in hot oil until golden brown, 2 to 4 minutes. Transfer to the paper towel-lined plate. Repeat frying until all the sticks are cooked. Serve immediately.

By mmmhmmmgood

Ingredients

• ✓ buttermilk
• vegetable oil
• cornmeal
• egg
• honey
• cornmeal

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). In an 8 inch cast iron skillet, heat vegetable oil over low heat.
2. 2 In a medium bowl, mix together cornmeal, buttermilk, egg and honey. Carefully stir in the hot oil. Sprinkle skillet with remaining 1 tablespoon corn meal. Spoon mixture into skillet.
3. 3 Bake in preheated oven for 22 minutes, or until firm. Serve hot.

By Mason Morton

Ingredients

• ✓ buttermilk
• rutabaga
• milk
• cinnamon
• salt
• black pepper

Instructions

1. 1 Place rutabagas in a large pot of salted water and bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and return to the warm pot.
2. 2 Mash rutabagas with a potato masher. Add milk, buttermilk, and cinnamon. Whip with an electric mixer until smooth. Season with salt and pepper.

By Heather0283

Ingredients

• ✓ buttermilk
• garlic
• paprika
• kosher salt
• black pepper
• rosemary
• chicken

Instructions

1. 1 Mix buttermilk, garlic, paprika, salt, and pepper together in a large bowl; stir to combine.
2. 2 Massage rosemary sprigs to release fragrant oils. Put rosemary in a large resealable plastic bag; pour in buttermilk mixture. Add chicken parts to the bag, seal carefully, and place in refrigerator. Marinate, turning the bag occasionally, 4 hours to overnight.
3. 3 Preheat grill for medium heat and lightly oil the grate.
4. 4 Transfer chicken to a plate; discard marinade. Grill chicken until no longer pink at the bone and the juices run clear, turning a few times, 20 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By Allrecipes Member

Ingredients

• ✓ buttermilk
• chicken tenderloin
• panko bread crumb
• all-purpose flour
• adobo seasoning
• mexican seasoning mix
• cooking spray

Instructions

1. 1 Remove membrane from each chicken tenderloin. Soak chicken tenderloins in buttermilk for 1 to 2 hours.
2. 2 Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
3. 3 Combine panko, flour, adobo seasoning, and Mexican seasoning in a bowl. Mix well. Drain off the buttermilk and press tenderloins into the panko mixture.
4. 4 Spray air fryer basket with cooking spray. Place tenderloins into the air fryer basket and spray with cooking spray. Air fry for 8 minutes. Flip each tenderloin and spray again. Air fry for 8 minutes. Shake basket and spray tenderloins once more. Air fry for 4 more minutes.

By thedailygourmet

Ingredients

• ✓ buttermilk
• vegetable oil
• cream-style corn
• yellow cornmeal
• sour cream
• greek yogurt
• egg
• salt
• red chile pepper
• butter

Instructions

1. 1 Pour vegetable oil in a cast iron skillet; place in the oven. Preheat oven to 400 degrees F (200 degrees C).
2. 2 Mix cream-style corn, cornmeal, buttermilk, sour cream, yogurt, eggs, salt, and red chile pepper together in a bowl to form batter. Remove skillet from oven using oven mitts; pour in batter.
3. 3 Bake in the preheated oven until edges pull away from skillet, 30 to 40 minutes. Spread butter over top.

By Mary Ann

Ingredients

• ✓ buttermilk
• pork link sausage
• bacon drippings
• all-purpose flour
• salt
• black pepper

Instructions

1. 1 Place sausages and bacon drippings in a skillet and cook over medium heat, breaking up sausage into bite-sized pieces, until golden brown, 4 to 6 minutes. Add flour, stirring constantly. Slowly add buttermilk and cook and stir until gravy has thickened, 3 to 5 minutes.

By Yoly

Ingredients

• ✓ buttermilk
• cake flour
• baking powder
• salt
• butter
• butter

Instructions

1. 1 Preheat the oven to 500 degrees F (260 degrees C).
2. 2 Mix flour, baking powder, and salt together in the bowl of a stand mixer with a paddle attachment. Add unsalted butter and mix at medium speed until well incorporated and mixture resembles wet sand, about 4 minutes.
3. 3 Remove the bowl from the mixer and fold in buttermilk until dough sticks together.
4. 4 Dump dough onto a flour work surface; pat into a rectangle. Pat remaining dry crumbs into mixture by hand.
5. 5 Cut dough in half with a floured bench knife; stack cut halves on top of each other. Press layers together to about 1 1/2-inch thickness, shaping a long rectangle as you go. Repeat 3 to 5 times.
6. 6 Cut dough into 8 even squares with the bench knife. Cut off uneven edges and put these scraps to the side; clean cuts on all sides will encourage rise. Pat scraps together to make 1 odd-shaped ninth biscuit.
7. 7 Place biscuits close together in a 9-inch square pan and brush with melted salted butter. Place pan on top of the warm stove for 10 to 15 minutes to rise.
8. 8 Bake biscuits in the preheated oven, checking halfway through bake time, until tops are golden brown and a toothpick inserted into the center comes out clean, 14 to 18 minutes.

By Emily E

Ingredients

• ✓ buttermilk
• butter
• all-purpose flour
• baking powder
• sugar
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 450 degrees F (230 degrees C).
3. 3 Place butter in a glass or ceramic 8-inch square baking dish. Microwave for 1 minute. Stir butter; continue to cook and stir in 20-second intervals until butter is fully melted.
4. 4 Sift flour, baking powder, sugar, and salt into a bowl.
5. 5 Stir in buttermilk until combined.
6. 6 Pour into the baking dish and spread over melted butter. Use a bench scraper to cut dough into 9 equal pieces.
7. 7 Bake in the preheated oven until starting to brown on top, 20 to 25 minutes.

By Yoly

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