Buttermilk brings a unique tanginess and moisture that can elevate everyday dishes to new heights. From fluffy pancakes to tender fried chicken, this collection showcases diverse techniques that utilize buttermilk’s creamy charm. Each recipe is designed to highlight its ability to enhance flavors and textures, making your cooking experience both satisfying and delicious. Get ready to whip up some culinary delights that will impress your taste buds and your dinner guests alike!
Buttermilk Ranch Dressing
This buttermilk ranch dressing is a hit for any gathering. It’s creamy, tangy, and perfect for dipping veggies or drizzling on salads. Whip it up in no time and enjoy the fresh flavors!
Ingredients
- 1 cup buttermilk
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon fresh lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried dill
- Salt and pepper to taste
Instructions
- In a bowl, combine buttermilk, mayonnaise, and sour cream. Whisk until smooth.
- Add lemon juice, garlic powder, onion powder, and dill. Mix well.
- Season with salt and pepper. Chill in the fridge for at least 30 minutes before serving.
Classic Buttermilk Pancakes
Classic buttermilk pancakes are fluffy and delicious, perfect for any breakfast table. They’re easy to whip up and can be topped with your favorite fruits or syrup. Enjoy a stack of these warm pancakes to kickstart your day!
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- Butter or oil for cooking
Instructions
- Mix Dry Ingredients: In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In another bowl, mix buttermilk, egg, and melted butter.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined; some lumps are okay.
- Cook Pancakes: Heat a skillet over medium heat and add a little butter or oil. Pour 1/4 cup of batter for each pancake and cook until bubbles form on the surface. Flip and cook until golden brown.
- Serve: Stack the pancakes and top with syrup, fresh fruits, or your favorite toppings.
Buttermilk Chocolate Cake
This buttermilk chocolate cake is a true delight! It’s moist, rich, and perfect for any occasion. The buttermilk adds a unique tang that balances the sweetness beautifully.
Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, mix flour, cocoa powder, sugar, baking powder, baking soda, and salt. Add eggs, buttermilk, oil, and vanilla. Beat on medium speed for 2 minutes.
- Stir in boiling water until well combined. Pour the batter evenly into the prepared pans.
- Bake for 30-35 minutes or until a toothpick inserted comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Buttermilk Waffles with Berries
Buttermilk waffles are a delightful treat that everyone loves. Topped with fresh berries and a dollop of whipped cream, they make breakfast feel special. Whip up a batch and enjoy a cozy morning with family or friends!
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 2 cups buttermilk
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- Fresh berries (strawberries, blueberries, raspberries)
- Whipped cream (optional)
Instructions
- Preheat your waffle iron according to the manufacturer’s instructions.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, beat the eggs and then mix in the buttermilk, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined; some lumps are okay.
- Grease the waffle iron lightly and pour the batter onto it, cooking until golden brown.
- Serve warm, topped with fresh berries and whipped cream if desired.
Savory Buttermilk Herb Scones
These savory buttermilk herb scones are a delightful treat for any meal. Packed with fresh herbs, they are perfect for breakfast or as a side with soup. Enjoy them warm with a pat of butter for a simple yet satisfying bite!
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup cold unsalted butter, cubed
- 1/2 cup buttermilk
- 1/4 cup chopped fresh herbs (like parsley and chives)
- 1/2 cup shredded cheese (optional)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, mix together flour, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
- Stir in the buttermilk, herbs, and cheese until just combined. Do not overmix!
- Turn the dough onto a floured surface and gently knead it a few times. Pat it into a circle about 1 inch thick and cut into wedges.
- Place the scones on the prepared baking sheet and bake for 15-20 minutes or until golden brown. Serve warm.
Buttermilk Biscuits with Honey Butter
These buttermilk biscuits are fluffy and perfect for any meal. Topped with sweet honey butter, they make a delightful treat that everyone will love. Serve them warm for the best experience!
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup unsalted butter, cold and cubed
- 3/4 cup buttermilk
- 1/4 cup honey
- 1/4 cup unsalted butter, softened
Instructions
- Preheat your oven to 450°F (230°C). In a large bowl, mix flour, baking powder, baking soda, and salt.
- Add the cold butter and mix until crumbly. Stir in the buttermilk until just combined.
- Turn the dough onto a floured surface and knead gently. Roll out to about 1-inch thick and cut into rounds.
- Place biscuits on a baking sheet and bake for 12-15 minutes until golden brown.
- For the honey butter, mix softened butter and honey until smooth. Spread on warm biscuits and enjoy!
Buttermilk Cornbread Muffins
These buttermilk cornbread muffins are a delightful treat for any meal. They are soft, fluffy, and have a lovely buttery flavor that pairs perfectly with soups or chili. Enjoy them warm with a pat of butter on top!
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/4 cup unsalted butter, melted
- 1 large egg
Instructions
- Preheat your oven to 400°F (200°C) and line a muffin tin with paper liners.
- In a large bowl, mix together cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, whisk together buttermilk, melted butter, and egg until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fill each muffin cup about two-thirds full with the batter.
- Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean.
- Let them cool slightly before serving warm with butter.
Buttermilk Fried Chicken
Buttermilk fried chicken is a classic dish that’s crispy on the outside and juicy on the inside. The buttermilk marinade makes the chicken tender and adds a tangy flavor that everyone loves. Serve it with your favorite sides for a meal that’s sure to impress!
Ingredients
- 4 cups buttermilk
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 whole chicken, cut into pieces
- 2 cups all-purpose flour
- Vegetable oil for frying
Instructions
- Marinate the Chicken: In a large bowl, mix buttermilk, salt, pepper, garlic powder, onion powder, and paprika. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours or overnight.
- Prepare for Frying: Remove the chicken from the marinade and let excess buttermilk drip off. In a shallow dish, add flour and season with salt and pepper. Dredge each piece of chicken in the flour, coating well.
- Heat the Oil: In a large skillet, heat about 1 inch of vegetable oil over medium-high heat until hot. Carefully add the chicken pieces, cooking in batches if necessary to avoid overcrowding.
- Fry the Chicken: Fry the chicken for about 12-15 minutes on each side, or until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C).
- Drain and Serve: Once cooked, transfer the chicken to a paper towel-lined plate to drain excess oil. Serve hot with your favorite dipping sauce and sides.
Buttermilk Pancake Breakfast Casserole
This buttermilk pancake casserole is a fun twist on a classic breakfast favorite. It’s easy to make and perfect for feeding a crowd. Just layer your ingredients, bake, and enjoy a delicious breakfast with minimal effort!
Ingredients
- 2 cups buttermilk
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 4 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- Fresh berries for topping
- Maple syrup for serving
Instructions
- Preheat your oven to 350°F (175°C) and grease a baking dish.
- In a large bowl, whisk together buttermilk, eggs, melted butter, and vanilla until smooth.
- In another bowl, mix flour, sugar, baking powder, baking soda, and salt. Gradually combine the dry ingredients with the wet ingredients until just mixed.
- Pour the batter into the prepared baking dish and bake for 25-30 minutes, or until golden brown.
- Let it cool slightly, then top with fresh berries and serve with maple syrup.
Buttermilk Lemon Pudding
This buttermilk lemon pudding is a delightful treat that’s both creamy and tangy. It’s perfect for a light dessert after a meal or a sweet snack during the day. With just a few simple ingredients, you can whip up this refreshing pudding in no time!
Ingredients
- 2 cups buttermilk
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 3 large eggs
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Instructions
- In a saucepan, whisk together the sugar, cornstarch, and salt. Gradually add the buttermilk, stirring until smooth.
- Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and bubbles. This should take about 5-7 minutes.
- Remove from heat and whisk in the eggs, lemon juice, lemon zest, and vanilla extract until well combined.
- Pour the pudding into serving dishes and let it cool at room temperature for a bit before refrigerating for at least 2 hours to set.
- Serve chilled, garnished with extra lemon zest if desired.
Buttermilk Grilled Cheese Sandwich
Buttermilk grilled cheese sandwiches are a tasty twist on a classic favorite. The buttermilk adds a nice tang and helps create a crispy, golden crust that you won’t forget. Pair it with your favorite soup or enjoy it on its own for a comforting meal!
Ingredients
- 4 slices of bread
- 2 tablespoons butter, softened
- 1/2 cup buttermilk
- 1 cup shredded cheddar cheese
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Prepare the Bread: Spread butter on one side of each slice of bread. Sprinkle garlic powder, salt, and pepper on the unbuttered side.
- Assemble the Sandwich: Place one slice of bread, buttered side down, in a skillet. Add half of the cheese, then top with another slice of bread, buttered side up.
- Cook: Heat the skillet over medium heat. Cook for about 3-4 minutes until golden brown, then flip and cook the other side until the cheese melts.
- Serve: Remove from the skillet, slice, and enjoy with a side of buttermilk for dipping!
Buttermilk Banana Bread
This buttermilk banana bread is super moist and packed with flavor. The buttermilk adds a nice tang that complements the sweetness of the bananas perfectly. It’s a great way to use up overripe bananas and makes for a delicious snack or breakfast!
Ingredients
- 3 ripe bananas, mashed
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Add the mashed bananas, eggs, buttermilk, and vanilla, mixing well.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the banana mixture, stirring until just combined. Fold in the walnuts if using.
- Pour the batter into the prepared loaf pan and bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
- Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Buttermilk Mac and Cheese
Buttermilk mac and cheese is a creamy twist on the classic dish. The buttermilk adds a tangy flavor that pairs perfectly with the rich cheese. It’s comfort food at its best, making it a hit for any meal!
Ingredients
- 8 ounces elbow macaroni
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 cup buttermilk
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup breadcrumbs (optional)
Instructions
- Cook the macaroni according to package instructions. Drain and set aside.
- In a large saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute until bubbly.
- Gradually whisk in the milk and buttermilk, cooking until the mixture thickens.
- Add the cheddar and mozzarella cheese, garlic powder, onion powder, salt, and pepper. Stir until the cheese is melted and smooth.
- Combine the cheese sauce with the cooked macaroni and mix well. If desired, sprinkle breadcrumbs on top.
- Transfer to a baking dish and bake at 350°F (175°C) for 20-25 minutes until bubbly and golden.
Buttermilk Spice Cake with Cream Cheese Frosting
This buttermilk spice cake is a delightful treat that combines warm spices with a moist texture. Topped with creamy frosting, it’s perfect for any occasion. Enjoy a slice with your favorite cup of tea or coffee!
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 4 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup cream cheese, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another large bowl, beat the butter, granulated sugar, and brown sugar until fluffy. Add eggs one at a time, mixing well after each addition.
- Gradually add the dry ingredients to the butter mixture, alternating with buttermilk and vanilla. Mix until just combined.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- For the frosting, beat together cream cheese, powdered sugar, and vanilla until smooth. Frost the cooled cakes as desired.
Buttermilk Oatmeal Cookies
Buttermilk oatmeal cookies are a delightful treat that combines chewy oats with a hint of tanginess from the buttermilk. These cookies are soft, flavorful, and perfect for any occasion. Grab a glass of milk and enjoy these tasty bites!
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 cups rolled oats
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup raisins or chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C). In a large bowl, cream together the butter, brown sugar, and granulated sugar until smooth. Beat in the egg and vanilla, then stir in the buttermilk.
- In another bowl, combine the oats, flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the raisins or chocolate chips if using.
- Drop spoonfuls of dough onto a greased baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are lightly golden. Let cool on the baking sheet for a few minutes before transferring to a wire rack.
Buttermilk Chive Mashed Potatoes
Buttermilk chive mashed potatoes are creamy and full of flavor. The tangy buttermilk pairs perfectly with fresh chives, making this dish a delightful side. They’re easy to whip up and will impress anyone at your table!
Ingredients
- 2 pounds potatoes, peeled and cubed
- 1/2 cup buttermilk
- 1/4 cup unsalted butter
- 1/4 cup chopped fresh chives
- Salt and pepper to taste
Instructions
- Boil the Potatoes: In a large pot, cover the potatoes with water and bring to a boil. Cook until tender, about 15-20 minutes.
- Drain and Mash: Drain the potatoes and return them to the pot. Add the buttermilk, butter, and chives, then mash until smooth.
- Season and Serve: Season with salt and pepper to taste. Serve warm, garnished with extra chives if desired.
Buttermilk Blueberry Muffins
Buttermilk blueberry muffins are a delightful treat for any time of day. They are soft, moist, and bursting with juicy blueberries, making them perfect for breakfast or a snack. Try these muffins, and you’ll be hooked!
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/3 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, mix the flours, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the buttermilk, oil, egg, and vanilla.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries.
- Divide the batter evenly among the muffin cups and bake for 18-20 minutes until golden brown.
- Let them cool for a few minutes before enjoying!
Buttermilk Ranch Potato Wedges
These buttermilk ranch potato wedges are a tasty treat for any gathering. Crispy on the outside and soft on the inside, they pair perfectly with your favorite dipping sauce. Enjoy them as a snack or a side dish!
Ingredients
- 4 large russet potatoes
- 1 cup buttermilk
- 1 tablespoon ranch seasoning mix
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 425°F (220°C). Cut the potatoes into wedges and soak them in buttermilk for at least 30 minutes.
- In a bowl, mix ranch seasoning, garlic powder, onion powder, paprika, salt, and pepper. Drain the potatoes and toss them in the seasoning mixture.
- Spread the wedges on a baking sheet, drizzle with olive oil, and bake for 25-30 minutes until golden brown and crispy. Serve warm with your favorite dip!
Buttermilk Chicken Tenders
Buttermilk chicken tenders are a tasty treat that everyone loves! The buttermilk makes the chicken super tender and juicy, while the crispy coating adds a satisfying crunch. Serve them with your favorite dipping sauce for a perfect snack or meal!
Ingredients
- 1 pound chicken tenders
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil for frying
Instructions
- Marinate the Chicken: Place the chicken tenders in a bowl and cover them with buttermilk. Let them marinate in the fridge for at least 1 hour, or overnight for best results.
- Prepare the Coating: In a separate bowl, mix flour, paprika, garlic powder, onion powder, salt, and pepper. Remove the chicken from the buttermilk and let the excess drip off.
- Coat the Chicken: Dredge each chicken tender in the flour mixture, ensuring they are fully coated. Shake off any excess flour.
- Fry the Chicken: Heat vegetable oil in a large skillet over medium-high heat. Fry the chicken tenders in batches until golden brown and cooked through, about 5-7 minutes per side. Drain on paper towels.
- Serve: Enjoy your crispy buttermilk chicken tenders with your favorite dipping sauce!
Buttermilk Vegetable Soup
This buttermilk vegetable soup is a warm hug in a bowl. Packed with fresh veggies and a creamy buttermilk base, it’s perfect for any day. Serve it with some crusty bread for a cozy meal!
Ingredients
- 2 cups buttermilk
- 1 cup diced carrots
- 1 cup diced potatoes
- 1 cup chopped celery
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, sauté onion and garlic until translucent.
- Add carrots, potatoes, and celery; cook for about 5 minutes.
- Pour in vegetable broth and thyme, then simmer for 15-20 minutes until veggies are tender.
- Stir in buttermilk and season with salt and pepper.
- Serve hot, garnished with fresh parsley.
Buttermilk Cinnamon Rolls
Buttermilk cinnamon rolls are a delightful treat that everyone loves. They are soft, fluffy, and bursting with sweet cinnamon flavor. Drizzle some icing on top, and you have a perfect snack or breakfast option!
Ingredients
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon salt
- 1/4 cup unsalted butter, melted
- 1 cup buttermilk, warmed
- 2 large eggs
- 1/2 cup brown sugar, packed
- 2 tablespoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup unsalted butter, softened
- 1 cup cream cheese, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Dough: In a large bowl, combine warmed buttermilk, sugar, and yeast. Let it sit for about 5 minutes until foamy. Stir in melted butter, eggs, and salt. Gradually add flour, mixing until a soft dough forms.
- Knead the Dough: Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 hour.
- Make the Filling: In a small bowl, mix brown sugar, cinnamon, and nutmeg. Roll out the dough into a rectangle, spread softened butter over the surface, and sprinkle the cinnamon mixture evenly. Roll tightly and slice into individual rolls.
- Bake the Rolls: Place the rolls in a greased baking dish and let rise for another 30 minutes. Preheat the oven to 350°F (175°C). Bake for 25-30 minutes until golden brown.
- Prepare the Frosting: While the rolls are baking, beat together cream cheese, powdered sugar, and vanilla until smooth. Spread the frosting over warm rolls before serving.
Buttermilk Garlic Mashed Cauliflower
This creamy buttermilk garlic mashed cauliflower is a fantastic alternative to traditional mashed potatoes. It’s smooth, flavorful, and perfect for any meal. Plus, it’s super easy to whip up!
Ingredients
- 1 head of cauliflower, chopped
- 1/2 cup buttermilk
- 2 cloves garlic, minced
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Steam the cauliflower until tender, about 10-12 minutes.
- In a bowl, combine the steamed cauliflower, buttermilk, garlic, and butter. Mash until smooth.
- Season with salt and pepper, then garnish with parsley before serving.
Buttermilk Pumpkin Muffins
These buttermilk pumpkin muffins are a cozy treat perfect for any time of the day. They’re soft, moist, and packed with pumpkin flavor, making them a delightful snack or breakfast option. Plus, they’re super easy to whip up!
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup pumpkin puree
- 1/2 cup buttermilk
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flours, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, mix the pumpkin puree, buttermilk, sugars, oil, eggs, and vanilla until smooth.
- Combine the wet and dry ingredients, stirring until just mixed. Do not overmix.
- Fill each muffin cup about 2/3 full with the batter.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Let them cool in the pan for a few minutes before transferring to a wire rack.
Buttermilk Zucchini Bread
This buttermilk zucchini bread is a delightful treat that’s moist and full of flavor. The buttermilk adds a nice tang that pairs perfectly with the sweetness of the zucchini. It’s a great way to enjoy a snack or breakfast, and it’s super easy to make!
Ingredients
- 1 cup grated zucchini
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs, buttermilk, and vanilla, mixing well.
- In another bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the grated zucchini and walnuts if using. Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
