Recipes for leftover buttermilk
Buttermilk comes in a quart and most recipes need a cup. Pancakes, biscuits, cornbread, fried chicken and dressings use up the rest.
Keeping it: Keep it cold with the cap on tight and go by the date on the carton. It freezes in measured portions; it separates when thawed, so whisk it and use it for baking.
Recipes that use it
- Fluffy Buttermilk Pancakes · uses 2 cups buttermilk · 30 min
- Lemon Blueberry Buttermilk Pancakes · uses 2 cups buttermilk · 32 min
- Classic Buttermilk Irish Soda Bread · uses 1 ¾ cups buttermilk · 1 hr 20 min
- Crisp Classic Waffles · uses 1 ¾ cups buttermilk · 40 min
- Fluffy Gluten-Free Buttermilk Pancakes · uses 1 ¾ cups buttermilk · 35 min
- Crispy-Edged Cast-Iron Skillet Cornbread · uses 1 ½ cups buttermilk · 50 min
- One-Bowl Chocolate Sheet Cake with Fudgy Frosting · uses 1 cup buttermilk · 2 hr 25 min
- Yellow Birthday Layer Cake with Chocolate Frosting · uses 1 cup buttermilk · 3 hr 20 min
- Flaky Buttermilk Biscuits · uses ⅞ cup cold buttermilk · 30 min
- Cheddar Chive Buttermilk Scones · uses ¾ cup buttermilk · 1 hr 2 min
- Buttermilk Herb Ranch-Style Dressing · uses ½ cup buttermilk · 40 min
- Chocolate Cupcakes with Fudge Frosting · uses ½ cup buttermilk · 1 hr 55 min
- Chunky Blue Cheese Dressing · uses ⅓ cup buttermilk · 40 min
More leftovers
ricechicken or turkeyhamday-old breadbananasegg yolksheavy creamsour creamGreek yogurtcream cheesericottacoconut milktomato pastepumpkin pureetortillascilantrospinach