I’m making a turkey pot pie for dinner tonight. The recipe calls for topping it with a biscuit mix which includes buttermilk and cheese. Having made this before, it’s quite good… unfortunately I can’t seem to find buttermilk in anything smaller than quart sizes, so I wind up with 2+ cups of the stuff left over.
I could just make an extra round of the biscuits but have no clue how to translate that to baking time on a cookie sheet.
Share your biscuit-making wisdom, please! I’ve never made 'em from scratch except for this recipe - have always used canned when we just wanted something to munch.
(to non-US dopers, of course I mean the American style of biscuits which very distantly resembles a scone, not the UK-style biscuit which is more of a sweet thing).
I have not managed to make biscuits I like better than KFC’s (yes, I’ll be turning in my foodie card), but for other uses of buttermilk there’s several recipes in this old cornbread thread.
And this Texas Sheet Cakerecipe is one of my favorites, and also calls for buttermilk.
Next time, look in the cold case for lunchbox-sized buttermilk containers. I think it’s weird, but two of my local markets carry the 1/2 pint size in with the chocolate and 2%.
Don’t do the milk-and-vinegar thing. If you screw it up, it’s vinegar city.
You can make buttermilk pie, or use it to make some divine mashed potatoes. Or yeah, biscuits or cornbread. Or hell, you can drink it. People do that, you know.
I don’t think either of the stores I tried carry the small containers, but I’ll definitely double check. It might be cheaper to buy the whole quart than 2-3 of those, but it’s worth checking!
KFC biscuits? Been years since I’ve had one of them, but the ones at Popeyes are YUMMO. Crisp, tender, buttery (well, probably margarine-y), would probably kill you at 10 paces but what a way to go
That sheet cake recipe looks good, and it’s all stuff I have around the house. Hmmmm… it’d be wasteful to throw away that buttermilk
You can freeze the leftover buttermilk too. Premeasure into 1 cup amounts, put in ziploc sandwich bags, and you have it for next time. Good for at least 3 months.
I love drinking buttermilk. Yum. My parents/grandparents like crumbling cornbread into a glass of buttermilk and eating it with a spoon – sort of like Southern milktoast, LOL BTW, buttermilk keeps for a long time, far beyond the “sell by” date. You can also freeze it. Other ideas, some of which have been mentioned:
smoothies
pancakes/waffles
cornbread
mashed potatoes (instead of milk/butter)
marinade for chicken esp. for frying
ice cream / sherbet
chess pie
Ranch dressing (from scratch or from the packets – both are much better than bottled)
more biscuits!
Use in place of any baking recipe that calls for yogurt
Use in place of any cake/quickbread recipe that calls for milk, adding 1/4 teaspoon of baking SODA for every 1/2 cup of buttermilk (if you don’t do this, the acidity of the buttermilk can interfere with the other leaveners)
For specific recipes, check out http://search.myrecipes.com/search.html?Ntt=buttermilk
In addition to providing a nice tangy flavor, buttermilk (and other acidic dairy, like yogurt and sour cream) tenderize baked goods.
Given the amounts in discussion, this might not be helpful, but…
If you’re social friends with Ted Nugent, or someone else delights you with a slab of venison steak, soak it overnight in buttermilk and then grill to taste
I’ve used this recipe and it’s quite easy. I fudged it a bit since I didn’t have either a full quart of buttermilk (like you, I used some for a recipe and then had most of a quart left over), so I just used a tad less milk, maybe a cup or so. Also, instead of buying cheesecloth, I just used some heavy-duty paper towels and a mesh strainer to drain it, and it worked great.
This is another especially intriguing one - we’ve got rolled oats left over from our cookie-jar-fest last December (we made 48 jars of oatmeal cookie mix for gifts). And this is just a bit different from regular pancakes.
Actually all the ideas folks are posting sound good!!!
Nah, not interested, I doubt it’s even remotely yummy (translation: post it, please!! As a side note, I’ll also have leftover shredded cheddar to use up!)
I use buttermilk primarily for cinnamon biscuits - they’re just like cinnamon rolls, except you don’t have to wait for the dough to rise. They’re great.
Mix up one part buttermilk and one part mayo (that’s right, just like starting some Hidden Valley Ranch dressing). Add to it a judicious amount of crumbled bleu cheese of your choice. I like roquefort because the flavor is strong and it stands up to the buttermilk mixture. Reserve a few nuggets of cheese to add at the last minute.
Mix it up, mashing the cheese a little so it starts to dissolve into the mixture, then taste it and add a little salt and pepper and maybe a fleck each of cayenne pepper and onion powder to add some zip. Add the reserved cheese nuggets.
Serve over iceberg lettuce wedges and top with crumbled crisp bacon.
(translation: post it, please!! As a side note, I’ll also have leftover shredded cheddar to use up!)