mariadnoca
Moderator
I used 1/4 cup out of a quart because all I could find was a quart (and I went to 3 stores!) what would you make with it?
What to make with leftover buttermilk?
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muffins, more muffins
I've been making blueberry cornmeal lately, with lots of lemon zest. But make bran muffins all winter.
This is a version of King Arthur's recipe. He used to like bran muffins. But way back in England oranges were not available and I add lots of zest. (my addition but important)
Bran Muffins
1/2 cup (113g) water, boiling
1/2 cup (43g) bran cereal, (not flakes, preferably a wheat bran)
1/3 cup (67g) vegetable oil, or less
1 large egg
Grated orange zest of 1 entire large orange
1 cup, scant (150g) Unbleached All-Purpose Flour
1/2 cup (99g) granulated sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (160g) raisins
1 1/4 cups (283g) buttermilk
1/4 cup (53g) light brown sugar or dark brown sugar, packed
1 1/2 cups (128g) bran cereal (not flakes)
In a small mixing bowl, pour the boiling water over the half cup of cereal. When cooled, mix in the vegetable oil and egg.
While the water/bran mixture cools, whisk together the flour, sugar, baking soda, baking powder and salt in a large mixing bowl. Stir in the raisins.
In a large measuring cup, combine the buttermilk, zest and brown sugar, and stir into the dry ingredients. Stir in remaining cereal, then the softened bran mixture. Cover the batter and refrigerate it overnight.
When you're ready to bake, preheat the oven to 375°F for 15 minutes. Line a muffin tin with papers, and spray the insides of the papers. Stir the batter once or twice, then scoop a heaping 1/4-cup of batter into each prepared muffin cup. Bake for 20 to 25 minutes, until a tester inserted in the center comes out clean. Remove from the oven, cool in the pan on a rack for 10 minutes before removing the muffins from the pan.
Tips from our Bakers
This batter will keep for up to a week, covered in the refrigerator. You can scoop and bake as much as you need when you need it.
If you only want to bake one or two muffins, you can use greased custard cups instead of the muffin tin. If you use the muffin tin, put an inch of water in the empty wells to keep the pan from warping.
Makes 8 large – bake 28 minutes
I don't buy buttermilk as it is so expensive. In this recipe I use the juice of the orange to add to milk.
I've been making blueberry cornmeal lately, with lots of lemon zest. But make bran muffins all winter.
This is a version of King Arthur's recipe. He used to like bran muffins. But way back in England oranges were not available and I add lots of zest. (my addition but important)
Bran Muffins
1/2 cup (113g) water, boiling
1/2 cup (43g) bran cereal, (not flakes, preferably a wheat bran)
1/3 cup (67g) vegetable oil, or less
1 large egg
Grated orange zest of 1 entire large orange
1 cup, scant (150g) Unbleached All-Purpose Flour
1/2 cup (99g) granulated sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (160g) raisins
1 1/4 cups (283g) buttermilk
1/4 cup (53g) light brown sugar or dark brown sugar, packed
1 1/2 cups (128g) bran cereal (not flakes)
In a small mixing bowl, pour the boiling water over the half cup of cereal. When cooled, mix in the vegetable oil and egg.
While the water/bran mixture cools, whisk together the flour, sugar, baking soda, baking powder and salt in a large mixing bowl. Stir in the raisins.
In a large measuring cup, combine the buttermilk, zest and brown sugar, and stir into the dry ingredients. Stir in remaining cereal, then the softened bran mixture. Cover the batter and refrigerate it overnight.
When you're ready to bake, preheat the oven to 375°F for 15 minutes. Line a muffin tin with papers, and spray the insides of the papers. Stir the batter once or twice, then scoop a heaping 1/4-cup of batter into each prepared muffin cup. Bake for 20 to 25 minutes, until a tester inserted in the center comes out clean. Remove from the oven, cool in the pan on a rack for 10 minutes before removing the muffins from the pan.
Tips from our Bakers
This batter will keep for up to a week, covered in the refrigerator. You can scoop and bake as much as you need when you need it.
If you only want to bake one or two muffins, you can use greased custard cups instead of the muffin tin. If you use the muffin tin, put an inch of water in the empty wells to keep the pan from warping.
Makes 8 large – bake 28 minutes
I don't buy buttermilk as it is so expensive. In this recipe I use the juice of the orange to add to milk.
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and I added lemon juice to this recipe and of course ended up with 'buttermilk'. But it really is good with lots of zest so just omit the juice and use the buttermilk. I didn't change the leavening ingredients when I added lemon juice.
Blueberry Lemon Corn Muffins
Gourmet | August 1998
1/2 stick (1/4 cup) unsalted butter
3/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 cup yellow cornmeal
1/2 cup plus 1 tablespoon sugar
1 tablespoon freshly grated lemon zest
1/2 cup whole milk
2 large egg yolks
1/2 cup blueberries
Preheat oven to 375°F. and line six 1/3-cup muffin cups with paper liners. (Do 5 instead)
Melt butter and cool. Into a large bowl sift together flour and baking powder and whisk in cornmeal, 1/2 cup sugar, lemon zest, and a generous pinch salt. In a bowl whisk together melted butter and milk. If necessary, warm to melt butter again. Add beaten yolks and add all liquids to flour mixture with half of blueberries, gently stirring until just combined.
Divide batter evenly among cups (batter will fill cups) and press remaining blueberries into tops of muffins. Sprinkle tops of muffins evenly with remaining tablespoon sugar. Bake muffins in middle of oven about 15 minutes, or until tops are golden and a tester comes out clean. Remove muffins from cups and cool on a rack. Muffins keep in an airtight container at room temperature 2 days.
Blueberry Lemon Corn Muffins
Gourmet | August 1998
1/2 stick (1/4 cup) unsalted butter
3/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 cup yellow cornmeal
1/2 cup plus 1 tablespoon sugar
1 tablespoon freshly grated lemon zest
1/2 cup whole milk
2 large egg yolks
1/2 cup blueberries
Preheat oven to 375°F. and line six 1/3-cup muffin cups with paper liners. (Do 5 instead)
Melt butter and cool. Into a large bowl sift together flour and baking powder and whisk in cornmeal, 1/2 cup sugar, lemon zest, and a generous pinch salt. In a bowl whisk together melted butter and milk. If necessary, warm to melt butter again. Add beaten yolks and add all liquids to flour mixture with half of blueberries, gently stirring until just combined.
Divide batter evenly among cups (batter will fill cups) and press remaining blueberries into tops of muffins. Sprinkle tops of muffins evenly with remaining tablespoon sugar. Bake muffins in middle of oven about 15 minutes, or until tops are golden and a tester comes out clean. Remove muffins from cups and cool on a rack. Muffins keep in an airtight container at room temperature 2 days.
blueberry pancakes
haven't made this in years:
Chilled Beet Soup With Buttermilk, Cucumbers, and Dill (Chlodnik)
Time1 hour 20 minutes
1 pound beets with greens (about 2 medium beets)
Kosher salt
2 Kirby cucumbers, peeled, coarsely grated (about 1 cup)
1 kosher dill pickle, coarsely grated (about ½ c.), plus ½ cup pickle brine
1 ½ cups buttermilk or kefir (preferably low- or full-fat)
3/4 cup sour cream
2 tablespoons chopped scallions
Freshly ground black pepper
4 hard-boiled eggs, halved
4 teaspoons finely chopped dill
Using a large knife, separate greens and stems from beets. Thoroughly wash greens and stems; set aside. Scrub beets, transfer to a medium pot, and cover with 1" water. Cover pot and bring to a boil. Reduce heat to medium, uncover, and cook until beets are tender when pierced with a knife, about 10 minutes. Drain beets; discard cooking liquid. Let cool.
Meanwhile, chop beet greens and stems. Transfer to a large pot and add 1/2 tsp. salt and 4 cups water. Bring to a boil, then reduce heat to medium and simmer, without boiling, until greens are tender, about 5 minutes. Let cool to room temperature, about 30 minutes.
Peel and coarsely grate beets, preferably wearing gloves. Add to pot with cooled greens. Gently stir in cucumbers, pickle, pickle brine, buttermilk, sour cream, and scallions. Season with salt and pepper.
Cover pot and chill soup at least 30 minutes. Adjust seasonings, if desired. Divide soup among bowls; top with eggs and dill.
Soup can be made 2 days ahead; cover and chill.
And another version:
Chilled Buttermilk Soup Gourmet | July 2002
Chlodnik
Polish cooks serve this soup (pronounced "hu-WOHD-neek") as a cooling first course for summer meals. It's a delicious alternative to gazpacho.
Yield: Makes 4 first-course servings
3 cups well-shaken chilled buttermilk
1/2 cup sour cream
1/2 teaspoon salt
1 cup chopped bottled pickled beets plus 1/4 cup pickled beet liquid
1 cup chopped seedless cucumber (usually plastic-wrapped)
1/2 cup chopped radish
2 tablespoons chopped fresh dill
Maybe you should be Polish to like these last two. My Polish m-in-law used lots of buttermilk.
haven't made this in years:
Chilled Beet Soup With Buttermilk, Cucumbers, and Dill (Chlodnik)
Time1 hour 20 minutes
1 pound beets with greens (about 2 medium beets)
Kosher salt
2 Kirby cucumbers, peeled, coarsely grated (about 1 cup)
1 kosher dill pickle, coarsely grated (about ½ c.), plus ½ cup pickle brine
1 ½ cups buttermilk or kefir (preferably low- or full-fat)
3/4 cup sour cream
2 tablespoons chopped scallions
Freshly ground black pepper
4 hard-boiled eggs, halved
4 teaspoons finely chopped dill
Using a large knife, separate greens and stems from beets. Thoroughly wash greens and stems; set aside. Scrub beets, transfer to a medium pot, and cover with 1" water. Cover pot and bring to a boil. Reduce heat to medium, uncover, and cook until beets are tender when pierced with a knife, about 10 minutes. Drain beets; discard cooking liquid. Let cool.
Meanwhile, chop beet greens and stems. Transfer to a large pot and add 1/2 tsp. salt and 4 cups water. Bring to a boil, then reduce heat to medium and simmer, without boiling, until greens are tender, about 5 minutes. Let cool to room temperature, about 30 minutes.
Peel and coarsely grate beets, preferably wearing gloves. Add to pot with cooled greens. Gently stir in cucumbers, pickle, pickle brine, buttermilk, sour cream, and scallions. Season with salt and pepper.
Cover pot and chill soup at least 30 minutes. Adjust seasonings, if desired. Divide soup among bowls; top with eggs and dill.
Soup can be made 2 days ahead; cover and chill.
And another version:
Chilled Buttermilk Soup Gourmet | July 2002
Chlodnik
Polish cooks serve this soup (pronounced "hu-WOHD-neek") as a cooling first course for summer meals. It's a delicious alternative to gazpacho.
Yield: Makes 4 first-course servings
3 cups well-shaken chilled buttermilk
1/2 cup sour cream
1/2 teaspoon salt
1 cup chopped bottled pickled beets plus 1/4 cup pickled beet liquid
1 cup chopped seedless cucumber (usually plastic-wrapped)
1/2 cup chopped radish
2 tablespoons chopped fresh dill
Maybe you should be Polish to like these last two. My Polish m-in-law used lots of buttermilk.
These biscuits are the Best!
How to Make Southern-Style Biscuits
Adapted from Chef Recipes & Restaurant Dishes | Tasting Table - Tasting Table
Servings: Yield: 10 biscuits
INGREDIENTS
10 tablespoons butter, frozen (See Note!)
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon sugar
¼ teaspoon baking soda
1 teaspoon kosher salt
¾ cup chilled buttermilk
¼ cup chilled heavy cream
Flaky salt (such as Maldon), for sprinkling
STEPS
1) Place a rack in the center of the oven and preheat the oven to 450°.
2) Grate the frozen butter using the large side of a box grater. Transfer the butter to a bowl and place in the freezer to chill.
3) Sift the flour, baking powder, sugar and baking soda into a large bowl. Whisk in the salt.
4) Using a fork, stir in the grated, chilled butter then make a well in the center. Add the buttermilk and cream, and stir until the dough begins to clump and become shaggy.
5) Turn the dough onto a lightly floured surface. Working quickly, gently press and fold the dough 4 to 5 times (try not to knead or squeeze the dough), then form it into a rectangle. Pat the dough down to a uniform thickness of ¾ inch.
6) Using a 2½-inch cutter, press straight down through the dough, without twisting. Gather and pat down scraps if needed. Place the biscuits on a parchment-lined baking sheet so that they are just touching and chill in the fridge for 20 minutes.
7) Sprinkle each biscuit with flaky salt and bake until golden on top, 12 to 15 minutes. Let cool slightly before serving. Make ahead: Dough can be made ahead, cut into biscuits, frozen on a sheet tray and transferred to a resealable plastic bag for up to a month.
NOTES
Don't try this with really hard, like been in the 0 degree freezer for a month, butter. Put the butter from the fridge into the freezer for about 30 to 45 minutes.
I did not have heavy cream, so I used a full cup of buttermilk. They are great, light, tender and flaky.
I patted the dough into a square and cut into 9 pieces. Worked out perfectly.
How to Make Southern-Style Biscuits
Adapted from Chef Recipes & Restaurant Dishes | Tasting Table - Tasting Table
Servings: Yield: 10 biscuits
INGREDIENTS
10 tablespoons butter, frozen (See Note!)
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon sugar
¼ teaspoon baking soda
1 teaspoon kosher salt
¾ cup chilled buttermilk
¼ cup chilled heavy cream
Flaky salt (such as Maldon), for sprinkling
STEPS
1) Place a rack in the center of the oven and preheat the oven to 450°.
2) Grate the frozen butter using the large side of a box grater. Transfer the butter to a bowl and place in the freezer to chill.
3) Sift the flour, baking powder, sugar and baking soda into a large bowl. Whisk in the salt.
4) Using a fork, stir in the grated, chilled butter then make a well in the center. Add the buttermilk and cream, and stir until the dough begins to clump and become shaggy.
5) Turn the dough onto a lightly floured surface. Working quickly, gently press and fold the dough 4 to 5 times (try not to knead or squeeze the dough), then form it into a rectangle. Pat the dough down to a uniform thickness of ¾ inch.
6) Using a 2½-inch cutter, press straight down through the dough, without twisting. Gather and pat down scraps if needed. Place the biscuits on a parchment-lined baking sheet so that they are just touching and chill in the fridge for 20 minutes.
7) Sprinkle each biscuit with flaky salt and bake until golden on top, 12 to 15 minutes. Let cool slightly before serving. Make ahead: Dough can be made ahead, cut into biscuits, frozen on a sheet tray and transferred to a resealable plastic bag for up to a month.
NOTES
Don't try this with really hard, like been in the 0 degree freezer for a month, butter. Put the butter from the fridge into the freezer for about 30 to 45 minutes.
I did not have heavy cream, so I used a full cup of buttermilk. They are great, light, tender and flaky.
I patted the dough into a square and cut into 9 pieces. Worked out perfectly.
Stretching out buttermilk: I read this in NYT comments for buttermilk pancakes. I’ve been doing it lately and it works! I even toss in the last dribbles of heavy cream before tossing the container. Buttermilk is now lush and thick. Expiry date on container is 4 months ago.
And I’m not dead yet.
And I’m not dead yet.
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mariadnoca
Moderator
Oh wow, this would be perfect to keep pancake and waffle in supply on the regular.
mariadnoca
Moderator
Oooh and I have cornmeal on hand already! Yummy
heather_in_sf
Well-known member
I like making a ranch dressing or a green goddess dressing with buttermilk, it’s so good! Buttermilk lasts forever in the fridge too. My mom’s scones recipe uses it too and it’s great added to mashed potatoes, with lots of chives.