Buttermilk is one of those versatile all-purpose ingredients we should be using more often than we do. I try to keep a quart of cultured buttermilk in my fridge at all times, and it’s rare for me to toss out a partial carton—I’ll find any use to get every last drop out of it. I can easily add it to brines for fried chicken and pork cutlets, but I mainly use it for muffins, cakes, biscuits, scones, breads, and, of course, pancakes and waffles. Its rich, thick texture won’t thin out batters, and its acidity both tenderizes and enriches the flavor of whatever I’m making with a subtle tang that balances out the sweetness. These nine buttermilk dessert recipes just might inspire you to keep a carton of the cultured stuff around…and actually use it all up.
