The buttermilk gives a smooth texture and a sharpness that makes this drink distinctive.
Buttermilk gives a slight tangy flavour to these dense, cakelike scones. The simple shaping requires no rolling or cutting out – making them quick and easy to bake when the mood strikes.
These buttermilk biscuits are soft, buttery and sure to start your day off right. They're also a great make-ahead dough to keep in the freezer for an easy weekend brunch.
Looking to serve a tea party or brunch favourite? These rich and fluffy buttermilk biscuits are the perfect landing place for clotted cream and homemade jam.
Fat trimmer: This recipe uses buttermilk (which has only 1% M.F. but is thick and rich-tasting) and 1% milk.
These classic buttermilk waffles are perfectly crispy on the outside and tender on the inside. The best part? You can prepare the batter the night before and wake up to a tasty feast that's ready in minutes.
A buttermilk-based marinade keeps chicken very moist on the grill. Double the recipe and serve the extras the next day on a salad of arugula, chopped radish and celery.
Buttermilk makes this cool no-bake custard wonderfully tangy and creamy. The flavour of the berries is key, so use local in-season fruit.
To make these biscuits ahead of time, cut the shortening into the dry ingredients and refrigerate for up to one week. A few hours before serving, add the buttermilk, then cover and refrigerate the unbaked glazed biscuits to bake just before serving.
