Highest Rated
- Rich Tea Biscuits
(5 out of 5) - Preserved Figs (5 out of 5)
- Chicken With Grape Mustard Cream Sauce (5 out of 5)
- Turkey Ranchero (5 out of 5)
- Black Bean Dip 3 (5 out of 5)
- Steak Tartare 1 (5 out of 5)
- A&W Root Beer (5 out of 5)
- Spatzle (Spaetzle Noodles) (5 out of 5)
- Gahb Buttermilk Biscuits (5 out of 5)
- Fluffy Biscuits (5 out of 5)
buttermilk Recipes
(Chronologically Listed)
Strawberry-Buttermilk Salad
Place the jello and pineapple in a pan and heat, stirring constantly until it boils; remove from heat and cool.
Add buttermilk, stir well.
Place in fridge until it begins to gel.
Beat with mixer until well mixed.
Add cool whip and nuts and mix well.
Pour in a 9 x 13 ” pan and chill.
Strawberry Buttermilk Pancakes
Beat eggs.
Add buttermilk,baking soda and melted butter.
Stir in flour, sugar,baking powder and salt.
Fold in strawberries.
Preheat electric skillet to 350 degrees.
Lightly,brush surface with butter.
Pour 2 tbsp.
Batter for each pancake into skillet.
Cool until bubbles form on the surface and edges are dry.
Turn and cook 1 to 2 minutes or until done.
Steak And Onion Salad With Creamy Buttermilk Dressing
Until blended and smooth.
Spray a large nonstick skillet with cooking spray.
Heat over medium-high heat.
Add onion slices.
Cover and cook 6 to 8 minutes, stirring occasionally, until lightly browned and crisp-tender.
Remove from skillet.
Spray skillet with cooking spray again.
Add steak and cook over medium-high heat 8 to 10 minutes, turning once for medium.
Remove steak from skillet and thinly slice.
Sprinkle slices with the salt and pepper.
To serve: toss tomatoes, cucumbers and salad greens in a large salad bowl.
Add steak and onions.
Serve dressing alongside.
Spinach-Tomato Salad With Buttermilk Herbed Dressing
Position knife blade in food processor bowl; add first 8 ingredients.
Top with cover and process until smooth, scraping sides of bowl with a rubber spatula occasionally.
Place in a small bowl; cover and chill.
Combine spinach leaves, bell pepper, tomato halves and green onions in a large bowl.
Serve dressing with salad.
About 47 calories per 2 cups salad and 3 tablespoons dressing.
Spinach And Buttermilk Soup
Combine spinach and 2 cups broth in a 3- to 4-quart pan.
Bring to boil on high heat; use a spoon to break spinach apart.
As soon as spinach is in chunks, pour into a blender, add 1 tablespoon lemon peel, and puree until smooth.
2.
In pan, mix remaining 2 cups broth with cornstarch until smooth; add spinach mixture.
Stir often on high heat until boiling.
Mix in buttermilk and pour into bowls or mugs.
Sprinkle with remaining peel and add salt and pepper to taste.
Spiced Buttermilk Pound Cake
Cream margarine.
Gradually add sugar.
Beat until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Combine dry ingredients.
Add alternately with buttermilk, beginning and ending with flour.
Stir in nuts and vanilla.
Pour into greased and floured 10-inch tube pan or bundt pan.
If preferred, use cooking spray to prepare pan.
Bake at 350 degrees for 1 hour and 15 minutes or until cake tests done.
Cool in pan 10 to 15 minutes.
Remove from pan and cool completely.
Southern Buttermilk Cornbread
Preheat: well greased 8 or 10 inch heavy skillet in 425 fahrenheit oven.
Or, grease an 8 x 8 x 2 inch baking pan.
Bake In 425 Oven For:
To 30 min.
8 inch skillet.
To 25 min.
10 inch skillet.
To 30 min.
8 x 8 x 2 inch pan.
Remove from pan and serve.
For muffins: fill greased muffin cups 2/3 full.
Bake at 425 fahrenheit for 20 - 25 minutes.
Makes about 16.
For corn sticks: preheat well-greased heavy corn stick pans.
Fill almost full.
Bake at 425 fahrenheit for 12 to 18 minutes.
For richer cornbread: substitute 1/2 cup melted butter or margarine for 1/4 cup vegetable oil or melted shortening.
For low cholesterol corn bread: use 1-1/4 to 1-1/2 cusp skim milk, 1/4 cup vegetable oil and substitute 1/4 cup no cholesterol egg product for 1 egg.
Mix and bake as directed.
Southern Buttermilk Biscuits
Use a large mixing bowl filled with flour, make a depression in the center and pour in the buttermilk.
Add the shortening and blend it and the buttermilk into the flour with your fingers, continue adding flour to the mixture.
After 3-4 minutes you will have ball of dough.
Wash, dry, and flour hands.
Work more flour into dough until it can be handled easily.
Seperate the dough into lumps and form into round, flat biscuits.
Place the biscuits on an ungreased baking sheet, bake at 450 for about 20 minutes.
Turn the pan to brown on all sides.
Notes: too much shortening will and the biscuits will be greasy, heavy, and flat.
Too little shortening and they will be tough.
You will need to practice this, my mother made these every single day for 30 years or more and had it down pat.
Try varying the amount of shortening, size of biscuits, and rack height until they come out right.
Sourdough Buttermilk Biscuits And Scones
The night before, or three to four hours before you intend to prepare these, combine sourdough start, buttermilk and 1 cup of the flour in a large bowl.
Cover and let stand at room temperature.
When ready to use, add egg and oil; stir well.
Combine sugar, salt, baking powder and soda; sprinkle over top of batter.
Fold in then add as much of the remaining flour to make a dough you can still stir 2 to 3 cups should do it.
To make scones, dump batter out on a heavily floured board; sprinkle flour over top and roll out.
Cut out scones.
Allow scones to rise a few minutes then fry on both sides in hot oil until golden brown.
For biscuits, add enough flour to make moderately stiff, so you can knead dough.
Knead a few minutes then roll and cut out biscuits.
Drop both sides in oil or melted butter and place on cookie sheet.
Let rise for an hour then bake at 375 degrees for 25 minutes.
Skinny Buttermilk Mashed Potatoes
In pot of boiling salted water, cook potatoes for about 20 minutes or until fork-tender; drain well.
Mash, rice or pass potatoes through food mill to remove all lumps.
Using fork, gradually beat in buttermilk, then butter.
Stir in dill and chives.
Season with salt and pepper to taste.
Potatoes can be covered and refrigerated for up to 1 day; reheat in microwave at high for 5 minutes,.
Skillet Buttermilk Biscuits
Pour 1″ of oil into a medium size skillet.
Heat to 370 degrees.
Combine the flours, baking soda and salt in a large bowl.
Cut in the vegetable shortening until the mixture resembles coarse crumbs.
Add the buttermilk.
Mix lightly with a fork until the mixture clings together and forms a soft ball of dough.
Break off pieces of the mixture, 1 per finished roll.
Roll each piece into a 1″ ball.
Flatten the balls.
Fry the biscuits until golden on each side 3-4 minutes total.
Drain on paper towels.
Serve warm.
Skim Buttermilk-Herb Dressing
In small bowl, combine buttermilk, chives, onion, herbs, garlic, salt and pepper; whisk until dressing is blended and smooth.
Posted by chef on August 30th, 2009 under buttermilk, dressing, herb | Comment now »Seasoning For Salads, Fruits, Buttermilk Etc
Mix all together and store.
Sprinkle as required.
Seasoned Buttermilk
Take butter milk in a big vessel.
If using curds, add 300-350 water and blend with hand or electric whipper till smooth.
Smash ginger.
Take in a muslin cloth.
Dip like a pouch in the butter milk and rub the ginger in it with fingers, so that the juice mixes in the buttermilk and fiber remains in the cloth.
Remove cloth.
Pass 1 chilli, coriander and mint through.
Heat oil in a crucible, a crusher add the seeds, 1 chilli halved, curry leaves and asafoetida.
Pour into the buttermilk.
Add crushed greens the paste of chilli and coriander, salt and jeera powder.
Chill before serving.
An excellent post-lunch equaliser.
Sage-Buttermilk Biscuits
Heat oven to 500 degrees.
Combine flour, baking powder, and salt and pepper in a large bowl.
Add butter, and cut into flour mixture using a pastry cutter until it forms pea-sized pieces.
Stir in sage until well combined.
Stir in enough buttermilk until flour mixture is moist and forms a dough.
Transfer to a lightly floured surface, and knead gently until the dough comes together, about 15 seconds, being careful not to overwork the dough.
Using a lightly floured rolling pin, roll the dough into an 8-inch round about 3/4 inch thick.
Cut out biscuits, without twisting, using a lightly floured 2 3/4-inch round biscuit cutter.
Gather scraps, and repeat rolling and cutting process, being careful not to overwork the dough.
Place biscuits, pressing together gently, in an ungreased 8- by 2-inch round baking pan in a circular pattern with 7 biscuits around the outer edge of the pan and one in the center.
Brush each biscuit lightly with buttermilk.
Top each biscuit with a small sage leaf.
Bake until golden brown, about 20 minutes.
Serve warm.
Red-Leaf Lettuce And Watercress Salad With Buttermilk Dress
Mustard, tarragon, and salt and pepper to taste until smooth.
In a large bowl toss lettuce, watercress, and onion with dressing.
Raisin Buttermilk Bread
Place all the ingredients except the raisins and nuts in machine,program for mix bread,or raisin bread & press start add the raisins & nuts during the last part of the 2nd kneading when the beeper sounds.
Posted by chef on July 23rd, 2009 under bread, buttermilk, raisin | Comment now »Quick Buttermilk Biscuits
Cut 1/2 cup butter into flour with a pastry blender until mixture resembles coarse meal.
Add buttermilk, stirring until dry ingredients are moistened.
Turn dough out onto a lightly floured surface, and knead lightly 3 or 4 times.
Roll dough to 3/4 inch thickness; cut with a 2 inch biscuit cutter.
Place on a lightly greased baking sheet.
Bake at 425 degrees for 13 to 15 minutes.
Brush with melted butter.
Prune Cake With Buttermilk Topping
Preheat oven to 350 degrees.
Grease a 9- by 13-inch baking pan.
Mix all the dry ingredients together in a large bowl.
Stir in the oil, buttermilk, and vanilla.
Beat in the eggs, one at a time.
Stir in the prunes and nuts.
Pour batter into prepared pan and bake for 35 to 45 minutes, or until a toothpick inserted in the center comes up clean.
Meanwhile, combine all the topping ingredients in a small saucepan and bring to a boil.
Simmer, stirring for 3 minutes.
Remove the cake from the oven and place it on a rack to cool slightly.
Pierce the cake all over with a wooden skewer.
Pour the topping evenly over the cake.
Serve warm or cool.
This recipe yields one 9- by 13-inch cake.
Potato Salad With Buttermilk Dressing
Scrub and halve potatoes lengthwise.
Bring large pot of salted water to boil.
Add potatoes; cover and return to boil.
Cook for 15 minutes or until fork-tender.
Dressing: in large bowl, whisk together buttermilk, yogurt, dill, vinegar, oil, mustard, salt and pepper.
Drain potatoes; let cool for 5-10 minutes or until no longer steaming.
Cut potatoes into bite-size pieces; gently stir into dressing along with radishes, onions and yellow pepper.