Cooking with buttermilk opens up a world of flavor and texture. This tangy fermented milk adds moisture and a subtle tartness to recipes, making everything from cakes to fried chicken more tender and flavorful. Buttermilk tenderizes proteins, yields fluffy baked goods, and imparts a creamy tang that can brighten up both sweet desserts and savory dishes food52.com.
Below we’ve compiled 20 inventive ways recipe bloggers are using buttermilk in their kitchens. You’ll find everything from indulgent desserts to hearty mains – tangy pies, crispy fried treats, refreshing salads, and more – all showcasing buttermilk’s versatility. Whether you’re a beginner or an experienced cook, these creative recipes will inspire you to grab that carton of buttermilk and start experimenting in your own meals.
What Makes a Buttermilk Recipe Stand Out?
- Tangy Flavor Boost: Buttermilk brings a gentle acidity that enhances sweetness in desserts and balances richness in savory dishes.
- Tender, Moist Texture: The acidity breaks down tough proteins and gluten, resulting in ultra-moist cakes, fluffy pancakes, and juicy, tender meats food52.com.
- Leavening Power: Buttermilk reacts with baking soda/powder to give baked goods extra rise, creating loftier pancakes and lighter breads food52.com.
- Culinary Creativity: Its unique tang inspires unexpected flavor pairings (think buttermilk with hot sauce for spicy marinades, or in chocolate frosting to cut sweetness).
- Versatility: It works across meal types – as a base for dressings, brines, batters, and even beverages – proving that one ingredient can shine in countless ways.
1. Strawberry Buttermilk Ice Cream
Brief Overview: A luscious homemade ice cream that pairs summer-sweet strawberries with the tart creaminess of buttermilk. Lighter than a typical custard, it has an almost yogurt-like tang that perfectly complements the berries joythebaker.com.
Preparation Method: Blend a base of whole milk, a touch of cream, sugar, and cornstarch, then stir in cold buttermilk and vanilla. Churn this mixture with macerated fresh strawberries. The result is an egg-free ice cream that’s refreshingly light. (No churner? Pour into a shallow dish, freeze, and stir periodically.)
Why It’s Inventive: Using buttermilk in ice cream adds a zippy twist – tang instead of just sweetness – making each spoonful taste like strawberries swirled with cool tart yogurt joythebaker.com. It’s an unexpected way to brighten a frozen dessert.
Suitability: Perfect for summer dessert lovers and anyone who finds regular ice cream too heavy. Kids and adults alike enjoy this lighter take, especially on hot days.
Possible Variations: Swap strawberries for peaches or blueberries, or stir in a spoonful of balsamic syrup for a gourmet flair. If you don’t have an ice cream maker, you can freeze the mix in ice pop molds for tangy fruit popsicles.
Cooking Tips: Use ripe, in-season fruit for maximum flavor. Chill the base thoroughly before churning so it freezes faster (preventing ice crystals). Don’t skip the cornstarch – it helps thicken the base in lieu of eggs, giving a creamy texture.
Source Link: Read the full recipe here joythebaker.com.
2. Brown Sugar Bacon Waffles
Brief Overview: A sweet-and-savory waffle that marries smoky bacon with caramelized brown sugar, all bound in a fluffy buttermilk batter. Imagine a classic buttermilk waffle studded with candied bacon bits – it’s the ultimate brunch treat. Each bite balances maple sweetness, salty crunch, and tangy fluff pink-parsley.com.
Why It’s Inventive: It takes a standard waffle recipe and kicks it up a notch by embedding breakfast’s favorite meat (bacon!) into the waffle itself. The buttermilk in the batter ensures the waffle is light and tender, while the brown sugar bacon gives an addictive sweet-salty crunchpink-parsley.com.
Suitability: Great for families and brunch enthusiasts. Kids love the hint of sweetness, and grown-ups appreciate the gourmet twist. It’s also fantastic for those who enjoy the classic chicken and waffles combo – you get a similar sweet-savory vibe in one item.
Possible Variations: Use turkey bacon or meat-free bacon for a lighter version. Add a pinch of cinnamon or a dash of bourbon to the batter for extra warmth. You could also top these waffles with fresh berries or a fried egg to make them even heartier.
Cooking Tips:
Don’t overmix the waffle batter – a few lumps are fine (this keeps the texture fluffy). Cook the bacon until just crisp; it will cook a bit more when the waffles bake. If making a large batch, keep finished waffles warm on a tray in a low oven so everyone can eat together.
Source Link: Read the full recipe here pink-parsley.com.
3. Warm Berries with Stovetop Buttermilk Dumplings
Brief Overview: A cozy stovetop dessert that’s like a fruit cobbler reimagined. Juicy mixed berries are simmered into a syrupy sauce and topped with tender buttermilk dumplings that cook right on the stovetop. The result is warm, jammy berries under fluffy, biscuit-like dumplings, wonderful with a scoop of ice cream on top foodforscot.blogspot.com.
Why It’s Inventive: It transforms the idea of a baked cobbler into a one-pot stovetop treat. Using buttermilk in the dumplings makes them especially tender and tangy, a perfect foil to the sweet berries. Plus, cooking dumplings directly in fruit sauce is an unconventional technique that yields comforting results foodforscot.blogspot.com.
Suitability: Ideal for campers or anyone without an oven, since it’s made on the stove. It’s also a hit for families – kids love the fun of fluffy dumplings, and adults appreciate the old-fashioned, rustic charm. Great as a weeknight dessert or for cabin getaways.
Possible Variations: Use apples and cinnamon in the fall, or peaches in summer, in place of berries. You can also swap buttermilk for almond milk + vinegar if you need a dairy-free “buttermilk” – the dumplings will still puff, though with slightly less tang.
Cooking Tips: Keep the pot covered while dumplings cook to trap steam – that’s how they become light and cooked through. If the berry mixture seems too thick before adding dumplings, splash in a little water or juice as needed; the dumplings will soak up some liquid. And don’t peek too often – lifting the lid releases the steam that’s cooking your dumplings.
Source Link: Read the full recipe here foodforscot.blogspot.com.
4. Buttermilk Pie with Warm Blackberry Sauce
Brief Overview: A classic Southern custard pie made with tangy buttermilk, baked in a flaky crust and served with a vibrant blackberry sauce. The pie itself is pale, creamy, and not overly sweet, with just a hint of tang from the buttermilk, which pairs beautifully with the sweet-tart warm blackberry topping joythebaker.com. It’s comfort food meets sophistication.
Why It’s Inventive: Buttermilk pie itself is an old-time recipe not everyone has tried – it uses buttermilk to create a custard that’s tangy yet sweet, a flavor profile more complex than a standard vanilla custard. Topping it with blackberry sauce adds an unexpected fruity twist, elevating a humble pie into a dinner-party-worthy dessert joythebaker.com.
Suitability: Great for dessert traditionalists and adventurous eaters alike. Anyone who loves custard or chess pies will enjoy this, and the berry sauce makes it appealing to cheesecake or tart lovers too. It’s also a lovely holiday pie if you want something beyond pumpkin and pecan.
Possible Variations: Try a lemon buttermilk pie by adding lemon zest to the custard and serving with blueberry sauce instead. Or in winter, a cranberry or raspberry sauce could replace blackberry. If you prefer, the pie is also delicious plain or with a dollop of whipped cream instead of fruit sauce.
Cooking Tips: Do not overbake the pie – take it out when the center still has a slight jiggle. It will set as it cools, and this ensures a silky texture. Use room-temperature buttermilk and eggs to help the custard mix smoothly. When making the sauce, strain out the blackberry seeds if you prefer a smoother finish.
Source Link: Read the full recipe here joythebaker.com.
5. Tangy Tres Leches Cake
Brief Overview: A clever spin on the famous Latin American “three milks” cake. This version uses buttermilk as one of the three milks that soak a light sponge cake, resulting in a plush, ultra-moist dessert with a subtle tang. It’s still topped with clouds of whipped cream, but the buttermilk ensures the cake isn’t cloying – it has a slight yogurt-like freshness food52.com.
Why It’s Inventive: Traditional tres leches uses regular whole milk (or heavy cream) in the soak, but this recipe subs in tangy buttermilk food52.com. The result is a cake that’s rich and sweet as always, but with a distinctive tang that cuts through the sweetness and makes you want that next bite. It’s a brilliant tweak that balances the dessert.
Suitability: A hit with dessert lovers who normally find tres leches too sweet – this will convert them. It’s also perfect for potlucks and celebrations; since it’s made ahead and served cold, it travels well. Families with Latin roots might enjoy this fresh take on a beloved classic.
Possible Variations: Add a bit of rum or vanilla to the milk soak for extra flavor. You could also spread a layer of fruit (like sliced strawberries or peaches) on the cake before the whipped cream for a fruit-and-cream effect. If you prefer dairy trifecta to remain traditional, try using half buttermilk and half whole milk – you’ll still get some tang.
Cooking Tips: Allow ample chilling time – the cake needs hours to absorb all that milky goodness (overnight is best for full saturation). When pouring the soak, do it in stages and let it seep before adding more, so the cake absorbs evenly. And make sure your serving dish has a lip to catch any excess milk.
Source Link: Read the full recipe here food52.com.
6. Buttermilk Chocolate Chip Cookies
Brief Overview: What happens when you add buttermilk to classic chocolate chip cookies? You get cookies with a slight tangy note and extra tenderness, almost reminiscent of a hint of sourdough in the flavor food52.com. These cookies are chewy in the middle, crisp at the edges, studded with both dark and milk chocolate, and have a unique complexity thanks to that splash of buttermilk in the dough.
Preparation Method: Start with a traditional cookie base (butter, sugars, flour, eggs). To adapt for buttermilk, slightly reduce the egg and add a few tablespoons of buttermilk into the dough. This extra liquid means adding a bit more flour and chilling the dough to prevent excess spreading. Scoop large dollops and bake until golden at the edges. The buttermilk’s acidity works with leaveners to give a nice lift despite using less egg food52.com.
Why It’s Inventive: Few people think to put milk inside their cookies. By doing “milk and cookies” literally (adding buttermilk to the batter), these treats gain a pleasant tartness that balances the sweet chocolate food52.com. It’s a fun twist that makes a familiar cookie taste new and interesting, and also yields a great texture.
Suitability: Perfect for cookie aficionados looking for a twist. If you’ve baked the standard chocolate chip cookie a million times, this variation will surprise you. Also great for those who enjoy hints of salted caramel or tangy notes in sweets – the flavor here is nuanced, not overtly sour.
Possible Variations: Stir in some oatmeal or whole wheat flour (the recipe author did add a bit of ground oats and whole wheat for heartiness). You can experiment with mix-ins: white chocolate and macadamia with buttermilk could be excellent, or add orange zest for a choco-orange tang combo.
Cooking Tips: Chill the dough for at least an hour – buttermilk makes it a bit stickier, and chilling solidifies the fat so the cookies won’t spread too thin. Use parchment paper to prevent sticking. And don’t be alarmed if the raw dough looks softer than usual; it will bake up just fine after some time in the fridge.
Source Link: Read the full recipe here food52.com.
7. Brown Butter Bourbon Banana Bread
Brief Overview: This isn’t your grandma’s banana bread – it’s a decadent loaf enriched with nutty brown butter, a splash of bourbon, and tangy buttermilk. The result is ultra-moist and flavorful, with caramel-like notes from brown butter, warmth from bourbon, and the subtle tang of buttermilk rounding it outfood52.com. Each slice is dessert-worthy, yet perfect for breakfast too
Why It’s Inventive: This recipe piles on layers of flavor. Brown butter adds complexity, bourbon adds a boozy vanilla kick, and buttermilk ensures the crumb stays tender and moist food52.com. It transforms a simple quick bread into something that tastes like you labored over it – a brilliant upgrade to use up those bananas.
Suitability: Great for home bakers wanting to impress with minimal effort. It’s still a one-bowl style quick bread, but the taste is elevated. Adults will appreciate the bourbon aroma (the alcohol largely bakes off, so it’s family-friendly), and it’s a hit at coffee breaks, brunches, or as a foodie gift.
Possible Variations: If bourbon isn’t your thing, you can use dark rum (for a tropical vibe) or omit alcohol entirely – maybe add vanilla extract instead. Add-ins like chocolate chips or toasted pecans would be fantastic here. For an extra indulgence, drizzle the cooled loaf with a bourbon-buttermilk glaze (powdered sugar, a spoon of buttermilk and bourbon).
Cooking Tips: Use very ripe bananas – the blacker and spottier, the better, for maximum sweetness and banana flavor. When browning butter, watch carefully; it goes from brown to burnt quickly (look for amber color and a nutty smell). Let your brown butter cool so it doesn’t scramble the eggs when mixing. And tent the loaf with foil in the oven if it’s browning too fast on top before the center is done.
Source Link: Read the full recipe here food52.com.
8. Classic Buttermilk Fried Chicken
Brief Overview: A Southern classic perfected – chicken pieces are soaked in a spiced buttermilk brine, then dredged in seasoned flour and deep fried to golden perfection. The buttermilk marinade makes the meat exceptionally tender and juicy, and the long soak infuses flavor throughout. The result after frying is crispy, deeply seasoned chicken that’s melt-in-your-mouth inside food52.com.
Why It’s Inventive: Buttermilk fried chicken is a time-honored dish, but many bloggers have put their stamp on it. This version stands out because it’s been tweaked and tested over years to create the ultimate flavor and texture combination food52.com. The buttermilk not only tenderizes the chicken, it also helps the flour coating stick in craggy, crispy layers. It’s a prime example of how buttermilk can transform a simple ingredient (chicken) into something extraordinary.
Suitability: A must-try for comfort food lovers and Sunday dinner gatherings. It’s a bit of an advanced recipe (due to frying technique), but even beginners can succeed by following the method closely. Families will adore this, and it’s a crowd-pleaser for game days, picnics, or anytime indulgence.
Possible Variations: Add a few dashes of hot sauce into the buttermilk marinade for extra kick (many Southern cooks do this). You can also experiment with the seasoning – for example, adding dried herbs like thyme and marjoram for an herbal note food52.com. For a twist, try using the buttermilk brine on other proteins like turkey cutlets or even cauliflower “steaks” for a vegetarian take.
Cooking Tips: Don’t rush the marinade – an overnight soak is ideal for maximum juiciness (one famous recipe insists on a full 24 hours food52.com). Let the chicken come closer to room temp before frying so it cooks evenly. Use a thermometer to monitor oil temperature; starting around 325°F and letting it rise to 350°F as the chicken fries is one method to avoid too-dark crust food52.com. After frying, place chicken on a wire rack instead of paper towels to keep it crispy.
Source Link: Read the full recipe here food52.com.
9. Buttermilk Roast Chicken
Brief Overview: A whole chicken (or your favorite parts) gets the VIP treatment of an overnight buttermilk brine and then is simply roasted in the oven. The result is incredibly juicy roast chicken with a crispy, flavorful skin, achieved with minimal effort. Buttermilk, garlic, a bit of honey, and herbs work magic as the chicken marinates – in just five minutes of prep the night before, you’re on your way to an outstanding meals mittenkitchen.com.
Why It’s Inventive: This recipe, popularized by a well-known blogger, proved that something as simple as buttermilk brine can yield gourmet results with roast chicken. It takes a page from fried chicken recipes and applies it to roasting – which is unusual. The buttermilk tenderizes and seasons the meat deeply, and even helps the skin crisp up nicely in the oven. It’s a genius way to get roast chicken that’s weeknight-easy but dinner-party-delicious smittenkitchen.com.
Suitability: A fantastic recipe for meal-preppers and busy families – marinate ahead, then just roast and eat. It’s beginner-friendly (hard to overcook a brined chicken) yet satisfies the seasoned cook looking for big flavor. If you typically find roast chicken dry or bland, this method will be a game changer.
Possible Variations: You can brine cut-up chicken pieces instead of a whole bird for shorter roasting time. Feel free to add your favorite herbs to the marinade – rosemary, thyme, or even a bit of chili for heat. Some bloggers even add a splash of pickle juice to the buttermilk brine for extra tang (as in one variation with cornichon pickle butter on the side).
Cooking Tips: Marinate for at least 8 hours (up to 48 hours is fine in the fridge) for best flavor. When ready to roast, let the chicken drain well – too much wet marinade on the skin can prevent it from crisping. Roast on a rack if possible, so heat circulates and the bottom doesn’t stew in juices. And remember to let the chicken rest 10 minutes after roasting to keep those juices inside the meat.
Source Link: Read the full recipe here smittenkitchen.com.
10. Buttermilk Fried Fish Tacos
Brief Overview: A fusion of Baja California and the American South, these tacos feature crispy buttermilk-fried fish tucked into warm tortillas with crunchy slaw. The fish (often catfish or cod) is marinated in a buttermilk and hot sauce bath, coated in a cornmeal-flour mix, then fried until golden. It’s served with a zesty citrus cabbage slaw and creamy chipotle mayo – think fish and chips meets Southern fish fry meets taco night mitierratortillas.com.
Why It’s Inventive: It takes the beloved Southern technique of buttermilk frying and applies it to a West Coast staple: fish tacos mitierratortillas.com. The buttermilk and hot sauce not only flavor the fish, they tenderize it and make the coating adhere better, yielding a perfectly crunchy crust. This cross-regional mashup results in tacos that are extra flavorful (and the fish stays moist inside). It’s an unexpected but brilliant use of buttermilk in a Mexican-inspired context.
Suitability: Perfect for weeknight dinners with a twist. Fish cooks quickly, so you can pull this off relatively fast. Taco lovers will appreciate the change from the usual grilled or battered fish taco. It’s also great for families – you can fry the fish in strips (fish “fingers”) that kids will eat, and assemble tacos to individual preference.
Possible Variations: The same recipe works with shrimp or even oyster mushrooms (for a vegetarian take). You can adjust the heat level by choosing a milder or spicier hot sauce in the marinade. For a lighter version, try oven-frying the fish (on a rack at high heat) or using an air fryer – you’ll still get some crunch. And of course, customize the taco toppings to your liking: pico de gallo, avocado slices, or pickled jalapeños would all be welcome.
Cooking Tips: Pat the fish dry before marinating so the buttermilk can cling well. When frying, don’t overcrowd the pan – work in batches so the oil temperature stays steady and the fish turns crunchy, not soggy. If using corn tortillas, warm them briefly (on a skillet or directly over a gas flame) to make them pliable and bring out their flavor.
Source Link: Read the full recipe heremitierratortillas.com.
11. Buttermilk Fried Cauliflower Wings
Brief Overview: A vegetarian spin on fried chicken, these buttermilk fried cauliflower florets are soaked in seasoned buttermilk, double dredged in spiced flour, and fried until golden brown.
They come out crunchy with all those craggy edges you’d expect from fried chicken kirbiecravings.com, but inside is tender cauliflower. It’s a fun, flavorful appetizer (serve with a dipping sauce like aioli or buffalo sauce) that might make you forget you’re eating veggies!
Why It’s Inventive: It treats a humble vegetable exactly like fried chicken – and it works brilliantly kirbiecravings.com. By using buttermilk as a marinade, the cauliflower gets infused with flavor and moisture (so it doesn’t dry out when fried).
The buttermilk’s slight acidity also helps the coating stick and crisp up. This recipe shows buttermilk’s power beyond meats – even veggies benefit from its tenderizing magic. It’s an inventive way to get that fried chicken experience in a plant-based form.
Suitability: Great for vegetarians or anyone looking to add more veggies in a fun way. These “wings” are superb for game day spreads or party appetizers – even die-hard meat eaters will devour them. If you’re a fan of buffalo cauliflower, this is a must-try variation (you can toss them in wing sauce after frying for buffalo style).
Possible Variations: If you don’t eat dairy, you can still achieve a similar effect by making a “vegan buttermilk” (non-dairy milk mixed with a bit of vinegar). You could also bake these in a very hot oven or air fry them, though they won’t be quite as shatteringly crisp as the fried version. For flavor variations, consider adding curry spices for an Indian twist or topping the fried pieces with parmesan cheese for an Italian angle.
Cooking Tips: Cut the cauliflower into similar-sized pieces for even cooking. Maintain oil temperature around 350°F – too low and the cauliflower will soak up oil and get greasy, too high and the coating might burn before the interior softens. After the initial soak, let excess buttermilk drip off to avoid clumping in your flour. And serve immediately – like any fried food, they’re best hot and fresh.
Source Link: Read the full recipe here kirbiecravings.com.
12. Buttermilk-Marinated White Beans & Greens (with Eggs)
Brief Overview: Who knew you could marinate beans? In this inventive dish, plump white beans are soaked in a garlicky buttermilk and white wine marinade after cooking, transforming them into a flavor-packed base for a meal food52.com.
The buttermilk thickens into a velvety, tangy sauce around the beans. They’re served topped with sautéed garlicky greens and a runny fried egg, making a protein-rich vegetarian meal that’s far from ordinary.
Why It’s Inventive: We commonly marinate meats, but marinating beans in buttermilk is a novel technique. It infuses the beans with tang and garlic depth, and the starch from the beans combines with the buttermilk to create a creamy sauce without any actual cream food52.com, food52.com.
It’s a totally new way to think of beans – not just as humble pantry staples, but as a canvas for big flavor. Plus, this dish cleverly turns pantry items and fridge leftovers into a restaurant-quality brunch or supper.
Suitability: Perfect for vegetarians and meal-preppers. You can make a big batch of the buttermilk beans and repurpose them in different ways (the recipe’s author notes they can be turned into dip, soup, or fritters later food52.com).
It’s also great if you’re looking for a high-protein meatless meal. Fans of shakshuka or baked eggs will appreciate this riff with beans and greens.
Possible Variations: Use any beans you like – butter beans or chickpeas could work too. Swap the greens based on season: try chard or mustard greens, or even a mix of zucchini in summer. Instead of fried eggs, you could top it with soft-boiled eggs or even grilled halloumi for a different protein. And if you don’t have wine for the marinade, a tablespoon of vinegar or lemon juice can add that extra acidity.
Cooking Tips: If starting from dry beans, cook them until just tender but not mushy (so they hold shape during the marinade). Don’t skip the cooling step in the buttermilk marinade – as the beans cool in it, they absorb flavors and the liquid thickens food52.com.
Season the greens generously; they will provide a salty-savory counterpoint to the mild beans. Finally, for perfectly runny fried eggs, cook them over medium heat and slide them onto the dish while the yolks are still molten – they’ll mingle with the buttermilk sauce deliciously.
Source Link: Read the full recipe here food52.com.
13. Roasted Buttermilk-Brined Broccoli
Brief Overview: In this clever side dish, broccoli florets get brined in a mixture of buttermilk and preserved lemon brine (yes, the liquid from the preserved lemons jar) before roasting. This unusual step gives the broccoli incredible flavor – a bright citrusy tang and perfect seasoning throughout food52.com.
Once roasted at high heat, the broccoli turns crisp-tender with charred edges, carrying the rich, piquant notes of buttermilk and lemon in every bite. “Broccoli as its best self,” as the recipe creator says.
Why It’s Inventive: Who thinks to marinate vegetables in buttermilk? This recipe applies brining techniques usually reserved for meats to broccoli – and it works wonders food52.com. The acidic buttermilk softens the broccoli slightly (shortening roast time) and imbues it with a tangy depth, while the preserved lemon adds an aromatic citrus saltiness.
The combination is a flavor “punch” that makes plain broccoli unbelievably tasty, without heavy cheese or sauces. It’s a healthy dish that doesn’t taste ordinary at all.
Suitability: Great for adventurous eaters and veggie skeptics alike. If you have someone in the family who’s on the fence about broccoli, this bold preparation could win them over. It’s also a fantastic side for rich mains – the acidity cuts through grilled meats or creamy casseroles. Those on low-carb or Whole30-type diets will appreciate the big flavor with minimal ingredients.
Possible Variations: If you don’t have preserved lemons, the recipe notes you can blend a piece of a regular lemon (flesh removed) with buttermilk to mimic the effectfood52.com.
You could also try this method on cauliflower or Brussels sprouts. For extra indulgence, shave some parmesan over the hot roasted broccoli, or add chili flakes for heat. And if you’re grilling, you can grill the buttermilk-brined broccoli on a barbecue for smoky notes.
Cooking Tips: Don’t marinate much longer than an hour, or the broccoli may become too soft or sour – a short soak is enough to impart flavor food52.com. Cut the broccoli into medium florets, not too small, so they don’t over-roast.
Use a very hot oven or even the broiler at the end to get those appealing charred bits. Finally, toss the roasted broccoli with any leftover minced preserved lemon or a squeeze of fresh lemon juice to brighten it up before serving.
Source Link: Read the full recipe here food52.com.
14. Punjabi Buttermilk Kadhi (Spinach Dumpling Stew)
Brief Overview: This dish is inspired by a traditional Punjabi kadhi – a spiced buttermilk stew thickened with chickpea flour, loaded with greens, and studded with spinach dumplings (pakoras). It’s a one-pot vegetarian meal that’s rich and tangy from the buttermilk, with warming Indian spices like cumin, mustard seed, garlic, and ginger in every bite food52.com.
The spinach dumplings are fried until crisp and then simmered in the stew, soaking up flavor while staying pleasantly soft. It’s often served over rice and is even better the next day as the flavors meld.
Why It’s Inventive: This recipe brings buttermilk into an aromatic, savory context that might be new to a U.S. audience. Instead of using yogurt (common in Indian kadhi), it uses buttermilk for that tangy base, which gives the stew a silky texture and a vibrant tang food52.com.
The combination of buttermilk’s tartness with earthy chickpea flour and spices is unexpectedly delicious. Plus, incorporating spinach fritters adds fun texture – they’re crispy at first, then they soak and become soft nuggets packed with flavor food52.com. It’s a celebration of how buttermilk can shine outside of baking or frying – here it’s the star of a hearty main course.
Suitability: Perfect for those who love Indian flavors or want to explore them. It’s vegetarian and can be made gluten-free (chickpea flour is gluten-free), so it suits a variety of diets.
It is on the advanced side due to frying dumplings and handling a dairy stew (which can curdle if not careful), but home cooks up for a project will find it rewarding. It’s also a great make-ahead meal since it reheats well and tastes even better after a day (like a good chili or curry).
Possible Variations: You can simplify by skipping the dumplings and instead adding chopped spinach (or other vegetables like okra) directly to the stew for a quicker dish. Alternatively, use store-bought pakoras or falafel to save time.
If buttermilk is not available, diluted yogurt (thin it out) can substitute, but the tang of true buttermilk is unique. Spice-wise, you can adjust to your taste – add more chili for heat or extra ginger for zing. Serving with basmati rice or naan is traditional, but you could even enjoy it as a soup on its own.
Cooking Tips: Stir the buttermilk and besan (chickpea flour) mixture continuously as it comes to a simmer to prevent it from separating or sticking. Keep the heat moderate – high heat can make buttermilk break; the chickpea flour stabilizes it, but steady stirring and moderate heat are insurance.
Fry the spinach dumplings in advance and drain well; if you add them too oily, the stew could get greasy. And don’t overcrowd the stew with dumplings – if you have extra, serve them on the side as a snack (they’re delicious!).
Source Link: Read the full recipe here food52.com, food52.com.
15. Buttermilk Mashed Potatoes
Brief Overview: These mashed potatoes are a game-changer: ultra-creamy and rich despite using very little butter and no heavy cream. The secret is buttermilk, which adds a subtle tang and lightness that makes the mash taste decadent but not heavy alexandracooks.com.
The result is fluffy, slightly tangy potatoes that pair with just about any gravy or main, and they have more character than your average mash.
Why It’s Inventive: This recipe delivers the comfort of creamy mashed potatoes with a fraction of the fat, leveraging buttermilk’s ability to mimic richness while adding tang alexandracooks.com. Many classic mashed potato recipes rely on heavy cream – here buttermilk gives an even more interesting flavor and keeps the dish lighter.
It’s a smart way to cut calories without sacrificing taste, and it gives a familiar side dish a slight “twist” that people might not immediately pinpoint (they’ll just say “these potatoes are so good – what’s in them?”).
Suitability: Perfect for holiday tables or weeknight dinners where you want a reliable side dish that also has a little something extra. Buttermilk mashed potatoes particularly complement fried or barbecued foods (the tang cuts richness) and saucy dishes like stew (where they brighten the plate).
It’s beginner-friendly and hard to mess up. Also ideal for those who are looking to lower saturated fat – it tastes indulgent without tons of butter.
Possible Variations: Stir in roasted garlic for garlic buttermilk mash. Or fold in some chopped fresh herbs (chives, parsley, dill) at the end for a ranch-style vibe. A pinch of nutmeg can be nice if you’re serving it with a cream sauce. You can even swap half the potatoes with cauliflower for a part-cauliflower mash – the buttermilk will help puree it smoothly and add flavor.
Cooking Tips: Don’t overwork the potatoes – mash just until smooth; overmixing can make them gluey. Heat your buttermilk (gently) before adding, because cold dairy can cool down the potatoes and prevent proper absorption. Taste and season well; potatoes need sufficient salt to shine.
If you prefer a looser mash, simply add more buttermilk until you reach the desired consistency – the beauty is you can add a lot without fear, since it’s low-fat and tangy.
Source Link: Read the full recipe here alexandracooks.com.
16. Roasted Strawberry Buttermilk Milkshake
Brief Overview: A delightful retro-style treat with a modern twist: this is a milkshake made with roasted strawberries and tangy buttermilk.
By roasting the strawberries first, their flavor concentrates and caramelizes, then they’re blended with vanilla ice cream, a splash of cold buttermilk, and fresh mint for a super refreshing shake food52.com. It’s creamy and sweet, but with a pop of tang and depth that a regular strawberry shake doesn’t have. Early summer in a glass!
Why It’s Inventive: Traditional milkshakes use milk for thinning – here buttermilk steps in to add tang and complexity food52.com. Plus, roasting the fruit is a clever technique: it intensifies the strawberry flavor and even adds slight caramel notes, so the shake tastes more gourmet.
The combination of flavors (fruity, tangy, creamy, minty) is unexpected yet harmonious. It elevates a simple shake into something you might find at a fancy soda fountain or cafe.
Suitability: Fantastic for summer parties, BBQs, or a weekend treat. Kids will love the pretty pink color and sweetness, while adults appreciate the nuanced flavor. It’s also a good way to use up a surplus of ripe strawberries during berry season.
Those who enjoy smoothies might also like this, as it’s like a dessert-y smoothie (you could even sneak in a bit of yogurt and call it breakfast, we won’t tell!).
Possible Variations: Experiment with other fruits – roasted peaches or cherries would also be great with buttermilk. For a lighter version, use frozen yogurt instead of ice cream, or add a banana for natural sweetness and thickness.
If mint isn’t your thing, basil pairs wonderfully with strawberries for a subtle herb twist. And for an adults-only shake, a shot of bourbon or rum can turn this into a fabulous boozy milkshake.
Cooking Tips: Don’t skip the cooling of the roasted berries – adding hot strawberries will melt the ice cream too fast and water down the shake. When roasting, use a lined sheet to catch juices and stir halfway for even caramelization. If your shake is too thick, add a bit more buttermilk; if too thin, blend in a few ice cubes or more ice cream. Serve in chilled glasses to keep it colder longer.
Source Link: Read the full recipe here food52.com.
17. Endive Salad with Warm Bacon and Buttermilk Ranch
Brief Overview: A steakhouse classic (wedge salad with bacon and ranch) gets a modern makeover. Instead of iceberg, tender Belgian endive leaves form the base, tossed with a creamy herbed buttermilk ranch dressing and crispy chunks of warm bacon.
It’s a simple three-component salad – bitter-crisp endive, smoky bacon, and angy buttermilk dressing – but the combination is absolutely delicious food52.com. Excessive black pepper on top is the finishing touch, as the recipe writer suggests.
Why It’s Inventive: It riffs on the beloved bacon-ranch flavor combo but uses buttermilk to make the ranch from scratch, which tastes far superior to bottled dressing. The herby, “puckery” dressing clings to the endive without overpowering it food52.com.
Using endive instead of the usual lettuce adds a touch of elegance and a slight bitterness that contrasts well with the creamy dressing. It’s an inventive way to elevate a familiar salad into something dinner-party worthy while keeping all the crowd-pleasing elements of bacon and ranch.
Suitability: Bacon-and-ranch lovers (which is a lot of people!) will devour this, even if they don’t usually eat endive. It’s great for family dinners or potlucks – easy to assemble but impressive.
Low-carb or keto diners will also appreciate this salad since it’s hearty and rich without croutons or high-carb veggies. If you’re doing a grilled steak or chicken night, this makes a perfect side salad to accompany.
Possible Variations: If endive is hard to find, little gem lettuce or romaine hearts could substitute while still giving crunch. You can add other toppings to make it more substantial, like cherry tomatoes, sliced avocado, or hard-boiled egg (Cobb-salad vibes).
For a lighter version, use turkey bacon. And if you have leftover dressing, thin it out with a bit more buttermilk and use as a marinade for chicken – buttermilk ranch marinated chicken grilled the next day would continue the theme!
Cooking Tips: Make the dressing ahead – it gets better after a few hours chilling, as the flavors meld and the buttermilk tenderizes the raw garlic/shallot. When cooking bacon, save a teaspoon of the bacon drippings and you can even stir that into the dressing for extra smoky flavor (optional but decadent).
Toss the salad right before serving; dressed endive can wilt if it sits too long. And don’t skimp on the fresh herbs in the dressing – their brightness is key against the rich bacon.
Source Link: Read the full recipe here food52.com.
18. Chocolate Brownies with Buttermilk Frosting
Brief Overview: A rich chocolate traybake taken to the next level with a tangy buttermilk chocolate frosting. These are fudgy, dark chocolate brownies slathered with a creamy icing that has buttermilk in the mix, which cuts the sweetness and gives a slight tangy kick food52.com.
Think of it like the love-child of a brownie and a Texas sheet cake. The frosting isn’t your average sugary topping – the buttermilk makes it silky and not too sweet, so it complements the dense brownie underneath.
Why It’s Inventive: We often use buttermilk in the batter of cakes, but here it’s used in the frosting for brownies, which is uncommon. The buttermilk “cuts through chocolate frosting’s often cloying sweetness” food52.com, giving a pleasant tang that makes the chocolate flavor pop more.
It’s an inventive solution if you find most frostings too sweet. Plus, frosting brownies at all is a bit of a twist – it turns a humble brownie into a celebration-worthy dessert (without resorting to ultra-sweet buttercream).
Suitability: These brownies are for chocoholics who appreciate balance. They’re sweet, but not tooth-achingly so, which means even people who normally scrape frosting off might actually enjoy this one. Great for potlucks, birthdays (try adding sprinkles on top for kids), or as a holiday treat. They transport well, and you can slice them into small squares for a crowd since they’re quite rich.
Possible Variations: Add espresso powder to the brownie batter to deepen the chocolate flavor. Or stir some peanut butter into the frosting for a chocolate-peanut tangy icing.
If you like a bit of texture, chopped pecans or walnuts can be sprinkled over the frosted brownies (a nod to Texas sheet cake tradition). You could also make them as cupcakes or sheet cake slices rather than brownies – the buttermilk frosting works on cakes too.
Cooking Tips: When making the frosting, simmer gently and stir constantly – buttermilk can curdle at high heat, but when combined with sugar and cocoa it should be fine as long as you heat it just until smooth. Pour the frosting while it’s warm; it will spread out and set as it cools (you can nudge it to corners with a spatula).
If the brownies are too hot, the frosting may soak in more than sit on top – which is actually delicious too, but for a defined layer, let brownies mostly cool first. Store these covered; because of the dairy in the frosting, keep in the fridge for long storage (up to a week), though they’re best at room temperature when served.
Source Link: Read the full recipe here food52.com.
19. Hummingbird Cake with Buttermilk Glaze
Brief Overview: A Southern classic, hummingbird cake is a moist pineapple-banana-spice cake traditionally topped with cream cheese frosting. This version adds an extra step – a hot buttermilk glaze poured over the cake layers right out of the oven, which soaks in and infuses the cake with tangy sweetness food52.com. Then it’s all frosted as usual.
The buttermilk glaze, along with the usual ingredients of cinnamon, pecans, and tropical fruits, gives the cake an almost caramelized tart finish that sets it apart. Every bite has hints of tart buttermilk against the sweet fruit and rich frosting, making it utterly craveable.
Why It’s Inventive: Adding a buttermilk glaze is an uncommon technique – it’s like giving the cake an extra flavor boost and moisture lock. The tart buttermilk glaze lightens what is otherwise a very sweet, dense cake food52.com, meaning you get all the traditional flavor (pineapple, banana, cream cheese) but with a welcome zing and not as heavy a feel.
It’s a bit like a tres leches approach meeting a layer cake. This extra step shows off buttermilk’s ability to enhance and balance flavors in even the richest desserts.
Suitability: Ideal for celebrations – it’s a show-stopping cake worthy of birthdays, Easter, or any gathering where you want to impress. Hummingbird cake lovers will appreciate the nuance the buttermilk adds.
And if you find normal cream cheese frosted cakes too sweet, this is the version for you. It is an advanced bake due to multiple steps, but the payoff is big.
Possible Variations: If you don’t have time for a layer cake, turn this into a glazed sheet cake: poke holes in a sheet cake, pour the glaze, and serve it like a snack cake with frosting just spread on top (or even without frosting, as the glaze can suffice).
You can also toast the pecans for extra depth. Some recipes for buttermilk glaze add a splash of rum or bourbon – that could be a nice touch here to play up the Southern vibe.
Cooking Tips: When making the buttermilk glaze, use a larger pot than you think (it foams up as it boils) and stir constantly until it turns a light amber – that’s when it’s ready to pour. Pour slowly and evenly over the cake; it will seem like a lot, but the cake will drink it up.
Chill the layers before frosting if they are super moist, as they’ll be a bit delicate from the soak. If your cream cheese frosting is too soft to hold between layers, pop it in the fridge for a few minutes to firm up, then continue assembling.
Source Link: Read the full recipe here food52.com.
20. Buttermilk Ramp Biscuits
Brief Overview: Flaky Southern-style buttermilk biscuits taken up a notch with the addition of ramps – those fragrant wild spring onions. In season only for a short time, ramps lend a garlicky, green-onion flavor that perfumes every bite of these biscuits food52.com.
The buttermilk in the dough makes the biscuits tender and light, while the ramps add pops of savory flavor. When out of ramp season, the recipe cleverly suggests using garlic scapes, chives, or scallions to achieve a similar allium magic food52.com. Warm from the oven and slathered with butter, these biscuits are heavenly.
Why It’s Inventive: Ramps are a forager’s delicacy – incorporating them into a biscuit merges fine dining ingredient with down-home cooking. The fleeting allium flavor infuses the biscuit without overpowering it food52.com, demonstrating buttermilk’s supporting role: it provides the tender, tangy backdrop that lets the ramps shine.
It’s a creative seasonal twist on a staple, encouraging cooks to play with what nature gives at different times of year. Even when using more common herbs like chives, it shows how versatile and exciting a buttermilk biscuit can become.
Suitability: These biscuits are for foodies and traditionalists alike. Ramp lovers will be delighted to have another way to use them, and biscuit lovers will be excited by the new flavor.
Serve them at brunch with scrambled eggs, or as a dinner side in place of rolls. They’d also be fantastic as the base for eggs Benedict or a breakfast sandwich – adding a gourmet touch. If you can’t get ramps, making them with chives/scallions for a cheddar scallion biscuit variation would also be a hit.
Possible Variations: As noted, use other alliums when ramps aren’t available food52.com. You could also mix in a bit of grated sharp cheddar to make ramp cheddar biscuits.
Another idea: incorporate chopped herbs like dill or parsley along with the ramps for a more herbaceous biscuit. And for spice lovers, a pinch of cayenne in the dough plays nicely with the oniony flavor.
Cooking Tips: Keep everything cold – including the buttermilk and even the flour if possible – to ensure the biscuits puff up flaky (cold bits of butter create steam pockets). When folding in the ramps, distribute them evenly but don’t overwork the dough.
Press straight down with your biscuit cutter (no twisting) for the highest rise. Finally, bake biscuits close together (sides touching) on the sheet if you want softer sides, or spaced apart for crispier edges. Enjoy hot for best taste.
Source Link: Read the full recipe here food52.com.
Tips for Success with Buttermilk-Based Dishes
- Balance Tang with Sweet/Savory: Buttermilk’s acidity can brighten up rich recipes, but you don’t want it to overpower. Pair tangy buttermilk elements with a bit of sweetness (as in frostings or marinades with a touch of honey) or ample seasoning (salt and spices) so the flavor is balanced. In baking, remember buttermilk will activate baking soda/powder – you may be able to reduce chemical leavener slightly if adapting a regular milk recipe.
- Don’t Let It Curdle: When heating buttermilk (in sauces, soups, or stews), do it gently. High heat can make it separate. Thickening it with flour (like in the Punjabi stew) or adding it at the end of cooking can help. If you’re new to using buttermilk, cook on moderate heat and stir continuously for smooth results.
- Keep It Cold (for Pastry): In doughs and batters, cold buttermilk is often best (except when recipe says warm). Cold buttermilk in biscuits, scones, or pancakes helps yield a loftier, tender texture because it reacts slowly with leaveners until it hits the heat of the oven or griddle food52.com. So, keep your buttermilk in the fridge until it’s time to mix.
- Marinating and Brining: Buttermilk is a fantastic natural brine. For meats, a longer soak (overnight or up to 24 hours) is ideal to fully tenderize and flavor the protein. For veggies, shorter soaks (30 minutes to a few hours) work to avoid mushiness. Always pat off excess marinade before cooking to get good browning. And remember to salt your buttermilk marinade generously (it should taste seasoned like a mild brine).
- Versatility in Meal Prep: If you buy a carton for one recipe, plan another use so it doesn’t go to waste. Buttermilk freezes well in ice cube trays for later use in pancakes or smoothies southernliving.com. Use leftover buttermilk in dressings, mashed potatoes, or even to make homemade ranch for meal-prep salads – its long fridge life (due to acidity) means it’ll stay fresh longer than regular milk.
- Baking Texture and Shelf Life: Baked goods made with buttermilk tend to stay moist longer. The acidity slows staling. So those muffins or cakes won’t dry out as quickly, making them great for baking a day ahead. Also, buttermilk can often stand in for yogurt or sour cream in recipes – it’s thinner, but you can sometimes substitute by using slightly less liquid overall. It’s a handy trick if you have buttermilk on hand and need to use it.
Conclusion
From crisp fried chicken to tender cakes and everything in between, buttermilk proves to be a powerhouse ingredient. Its unique tang and tenderizing properties can elevate everyday recipes into something memorable. As we’ve seen, recipe bloggers are harnessing buttermilk’s strengths in incredibly creative ways – infusing it into ice creams, brines, dressings, and even stews.
The benefits are clear: moist texture, complex flavor, and impressive versatility. Next time you find yourself with a carton of buttermilk (or even leftover homemade buttermilk from adding vinegar to milk), don’t just default to pancakes – consider trying one of these inventive ideas.
The creamy tang of buttermilk just might become your secret weapon in the kitchen, turning ordinary dishes into new family favorites. Happy cooking and even happier eating!