That tangy carton in your fridge door can do a lot more than sit there until it expires. Buttermilk tenderizes meat, lifts cakes into something fluffier, and gives biscuits that craveable tang you can’t fake with regular milk. If you’ve only ever used it for pancakes, you’re missing most of what it can do.
The best all-around way to use up a carton is Flaky Buttermilk Biscuits, a recipe that turns buttermilk’s acidity into tender layers any home baker can pull off on a weeknight. From there, buttermilk earns its keep in fried chicken brines, cornbread, salad dressing, and even pie.
This roundup covers 19 ways to put that carton to work, sweet and savory, breakfast and dessert, so nothing goes down the drain.
Quick picks:
- Best for breakfast: Classic Buttermilk Pancakes, fluffy and foolproof
- Best for dinner: Buttermilk-Brined Fried Chicken, juicy and crisp
- Best for dessert: Southern Buttermilk Pie, custardy and simple
- Best for using odds and ends: Homemade Buttermilk Ranch Dressing
1. Classic Buttermilk Pancakes
Buttermilk pancakes beat regular pancakes for one reason: the tang balances the sweetness and the acid reacts with baking soda for extra lift. These turn out fluffy with crisp edges.
Ingredients: 2 cups flour, 2 tbsp sugar, 1 tsp baking powder, 1 tsp baking soda, 1/2 tsp salt, 2 cups buttermilk, 2 eggs, 1/4 cup melted butter.
Method: Whisk dry ingredients. Whisk wet ingredients separately, then combine without overmixing. Cook 1/4 cup portions on a griddle at medium heat, 2-3 minutes per side. Serves 4. Prep 10 minutes, cook 15 minutes.
2. Flaky Buttermilk Biscuits
These biscuits rise tall and pull apart in buttery layers, thanks to cold butter and the acid in the buttermilk. Serves 8. Prep 15 minutes, bake 15 minutes at 450°F.
Ingredients: 2 cups flour, 1 tbsp baking powder, 1/2 tsp baking soda, 1 tsp salt, 1/2 cup cold butter (cubed), 3/4 cup buttermilk.
Method: Cut butter into flour until pea-sized. Stir in buttermilk just until combined. Pat to 1-inch thickness, cut rounds, bake on a sheet until golden. Pair them with your favorite canned biscuit recipes for comparison, or serve alongside a skillet dinner.
3. Buttermilk-Brined Fried Chicken
A buttermilk brine is the secret behind juicy, well-seasoned fried chicken. The acid tenderizes the meat while the proteins help a shatter-crisp crust cling tight. Serves 4. Brine 4 hours, fry 12 minutes at 350°F.
Ingredients: 8 chicken pieces, 2 cups buttermilk, 1 tbsp hot sauce, 2 cups flour, 1 tbsp paprika, 1 tsp cayenne, 1 tsp salt, oil for frying.
Method: Brine chicken in buttermilk and hot sauce 4 hours. Dredge in seasoned flour, fry until golden and cooked through. Pair it with one of these side dishes for fried chicken for a full Southern-style plate.
4. Crisp Buttermilk Waffles
Buttermilk waffles come out crisp outside and tender inside, with a deeper flavor than milk-based batters. Serves 4. Prep 10 minutes, cook 20 minutes.
Ingredients: 2 cups flour, 1 tbsp sugar, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 2 cups buttermilk, 2 eggs, 1/3 cup melted butter.
Method: Combine dry ingredients. Whisk wet ingredients, fold into dry just until smooth. Cook in a preheated waffle iron until golden and steam stops escaping. These make a great centerpiece for a weekend brunch spread.
5. Skillet Buttermilk Cornbread
Buttermilk cornbread bakes up moist with a tender crumb and a pleasant tang that plain cornbread lacks. Serves 8. Prep 10 minutes, bake 20 minutes at 400°F.
Ingredients: 1 cup cornmeal, 1 cup flour, 1/4 cup sugar, 1 tbsp baking powder, 1/2 tsp salt, 1 cup buttermilk, 2 eggs, 1/4 cup melted butter.
Method: Mix dry and wet ingredients separately, combine gently. Pour into a hot, greased cast iron skillet. Bake until a toothpick comes out clean. Browse more corn recipes if this one hooks you.
6. Homemade Buttermilk Ranch Dressing
This dressing tastes brighter and creamier than bottled versions, with real herb flavor and a tangy buttermilk base. Makes about 1 1/2 cups. Prep 10 minutes, no cooking required.
Ingredients: 1 cup buttermilk, 1/2 cup mayonnaise, 1 tbsp chopped chives, 1 tbsp chopped dill, 1 clove minced garlic, 1/2 tsp salt, 1/4 tsp pepper.
Method: Whisk everything together, chill 30 minutes before serving. It keeps about a week in the fridge. Compare it to other healthy salad dressing recipes if you want more variety in your fridge.
7. Buttermilk Blueberry Muffins
These muffins stay moist for days thanks to buttermilk’s fat and acid content, with juicy blueberry pockets in every bite. Makes 12. Prep 15 minutes, bake 20 minutes at 375°F.
Ingredients: 2 cups flour, 3/4 cup sugar, 1 tbsp baking powder, 1/2 tsp salt, 1 cup buttermilk, 2 eggs, 1/3 cup melted butter, 1 1/2 cups blueberries.
Method: Combine wet and dry ingredients separately, fold in blueberries last. Bake in a lined muffin tin until golden. For more fruit-forward bakes, check out these blueberry recipes.
8. Buttermilk Chocolate Sheet Cake
Buttermilk gives this sheet cake a soft, tender crumb that stays moist a full day after baking. Serves 12. Prep 15 minutes, bake 25 minutes at 350°F.
Ingredients: 2 cups flour, 2 cups sugar, 3/4 cup cocoa powder, 2 tsp baking soda, 1 cup buttermilk, 2 eggs, 1 cup vegetable oil, 1 cup hot coffee.
Method: Mix dry ingredients, whisk in wet ingredients and coffee last. Pour into a greased sheet pan, bake until set. Frost once cooled. It’s a great addition to your dessert recipes rotation.
9. Crispy Buttermilk Onion Rings
A buttermilk soak softens the onion’s bite and helps the breading stick for a crunchy, golden shell. Serves 4. Soak 30 minutes, fry 5 minutes at 350°F.
Ingredients: 2 large onions (sliced into rings), 1 cup buttermilk, 1 cup flour, 1 cup panko, 1 tsp paprika, 1 tsp salt, oil for frying.
Method: Soak onion rings in buttermilk 30 minutes. Dredge in flour, then panko. Fry until deep golden and crisp. Serve them next to a skillet meal for extra crunch.
10. Southern Buttermilk Pie
This pie bakes into a custardy, lightly tangy filling with a golden top, a Southern classic that’s simpler than it looks. Serves 8. Prep 15 minutes, bake 45 minutes at 350°F.
Ingredients: 1 pie crust, 1 1/2 cups sugar, 1/3 cup flour, 4 eggs, 1 cup buttermilk, 1/2 cup melted butter, 1 tsp vanilla.
Method: Whisk sugar and flour, add eggs, then buttermilk, butter, and vanilla. Pour into crust, bake until set with a slight jiggle in the center. Cool fully before slicing.
11. Lemon Buttermilk Pound Cake
Buttermilk keeps this pound cake dense yet tender, while lemon zest brightens every bite. Serves 10. Prep 15 minutes, bake 60 minutes at 325°F.
Ingredients: 3 cups flour, 2 1/2 cups sugar, 1 cup butter, 4 eggs, 1 cup buttermilk, zest of 2 lemons, 1 tsp baking powder, 1/2 tsp salt.
Method: Cream butter and sugar, add eggs one at a time. Alternate adding flour mixture and buttermilk. Fold in zest, bake in a greased loaf pan until a tester comes out clean. This pairs well with other baking recipes for home bakers.
12. Buttermilk Banana Bread
Buttermilk makes this banana bread extra moist, with a tender crumb that holds up well for days. Serves 10. Prep 10 minutes, bake 55 minutes at 350°F.
Ingredients: 3 ripe bananas (mashed), 1/2 cup buttermilk, 1/3 cup melted butter, 3/4 cup sugar, 1 egg, 1 tsp vanilla, 1 tsp baking soda, 1 3/4 cups flour.
Method: Mix wet ingredients together, fold in dry ingredients. Pour into a greased loaf pan, bake until golden and a toothpick comes out clean. Slice once cooled for clean cuts.
13. Strawberry Buttermilk Ice Cream
Buttermilk gives this ice cream a tangy edge that plays beautifully against sweet, ripe strawberries. Makes about 1 quart. Prep 20 minutes, churn 25 minutes, freeze 4 hours.
Ingredients: 2 cups buttermilk, 1 cup heavy cream, 3/4 cup sugar, 2 cups chopped strawberries, 1 tbsp lemon juice.
Method: Puree half the strawberries with sugar and lemon juice. Whisk in buttermilk and cream, fold in remaining chopped berries. Churn in an ice cream maker, then freeze until firm. Serve alongside summer dessert favorites for a crowd-pleasing spread.
14. Buttermilk Scones
These scones bake up tender rather than dry, with a subtle tang that plain cream scones don’t have. Makes 8. Prep 15 minutes, bake 18 minutes at 400°F.
Ingredients: 2 cups flour, 1/3 cup sugar, 1 tbsp baking powder, 1/2 tsp salt, 1/2 cup cold butter, 2/3 cup buttermilk, 1 egg.
Method: Cut butter into dry ingredients. Whisk buttermilk and egg, stir into dough. Shape into a disc, cut wedges, bake until golden. Great with coffee for a relaxed weekend brunch.
15. Creamy Buttermilk Coleslaw
This coleslaw stays crisp and tangy instead of soggy, thanks to a buttermilk dressing that clings without weighing the cabbage down. Serves 6. Prep 15 minutes, chill 30 minutes.
Ingredients: 1/2 head cabbage (shredded), 2 carrots (shredded), 1/2 cup buttermilk, 1/3 cup mayonnaise, 1 tbsp cider vinegar, 1 tsp sugar, salt and pepper.
Method: Whisk dressing ingredients, toss with cabbage and carrots. Chill before serving so flavors settle. It’s a natural match for fried chicken night.
16. Buttermilk Mashed Potatoes
Buttermilk makes mashed potatoes extra creamy with a tang that cuts through the richness of butter. Serves 6. Prep 15 minutes, cook 20 minutes.
Ingredients: 3 lbs potatoes (peeled, chopped), 3/4 cup buttermilk, 1/2 cup butter, 1 tsp salt, 1/2 tsp pepper.
Method: Boil potatoes until fork-tender, drain well. Mash with butter first, then stir in warm buttermilk until smooth. Season to taste. Serve them next to baked chicken for a comforting plate.
17. Buttermilk Soda Bread
This no-yeast bread comes together fast, with a crisp crust and a tender, slightly tangy crumb. Serves 8. Prep 10 minutes, bake 40 minutes at 400°F.
Ingredients: 4 cups flour, 1 tsp baking soda, 1 1/2 tsp salt, 1 3/4 cups buttermilk.
Method: Mix dry ingredients, stir in buttermilk until a shaggy dough forms. Shape into a round, score an X on top, bake until deep golden and hollow-sounding when tapped. Best sliced warm with butter.
18. Old-Fashioned Buttermilk Doughnuts
Buttermilk doughnuts fry up tender with a slightly cakey crumb, less greasy than yeast-raised versions. Makes 12. Prep 20 minutes, fry 3 minutes per batch at 350°F.
Ingredients: 3 1/2 cups flour, 3/4 cup sugar, 1 tbsp baking powder, 1/2 tsp nutmeg, 1 cup buttermilk, 2 eggs, 2 tbsp melted butter, oil for frying.
Method: Mix dough, roll to 1/2 inch, cut rounds with a doughnut cutter. Fry until golden on both sides. Toss warm doughnuts in cinnamon sugar for a classic finish.
19. Soft Buttermilk Dinner Rolls
Buttermilk gives these rolls a soft, pillowy crumb and a faint tang that makes them hard to stop eating. Makes 12. Prep 20 minutes plus 1 hour rising, bake 18 minutes at 375°F.
Ingredients: 4 cups flour, 1/4 cup sugar, 2 1/4 tsp yeast, 1 tsp salt, 1 cup warm buttermilk, 1/4 cup melted butter, 1 egg.
Method: Mix dough, knead until smooth, let rise 1 hour. Shape into rolls, let rise again 30 minutes, then bake until golden and brush with butter.
How to Choose a Recipe for the Buttermilk You Have
The amount of buttermilk left in your carton often decides what you cook next. A small splash works for dressing or mashed potatoes, while a full cup or more opens up baking projects like cake or biscuits.
Think about whether you want something sweet or savory before scanning the list. Breakfast bakes like muffins and waffles use similar ratios, so one dirty bowl can cover two recipes if you’re cooking for a crowd.
| Recipe | Buttermilk Needed | Best For | Skill Level |
|---|---|---|---|
| Classic Buttermilk Pancakes | 2 cups | Breakfast | Easy |
| Flaky Buttermilk Biscuits | 3/4 cup | Breakfast/Side | Easy |
| Buttermilk-Brined Fried Chicken | 2 cups | Dinner | Moderate |
| Crisp Buttermilk Waffles | 2 cups | Breakfast | Easy |
| Skillet Buttermilk Cornbread | 1 cup | Side | Easy |
| Homemade Buttermilk Ranch Dressing | 1 cup | Condiment | Easy |
| Buttermilk Blueberry Muffins | 1 cup | Breakfast | Easy |
| Buttermilk Chocolate Sheet Cake | 1 cup | Dessert | Moderate |
| Crispy Buttermilk Onion Rings | 1 cup | Side/Snack | Moderate |
| Southern Buttermilk Pie | 1 cup | Dessert | Moderate |
| Lemon Buttermilk Pound Cake | 1 cup | Dessert | Moderate |
| Buttermilk Banana Bread | 1/2 cup | Breakfast/Snack | Easy |
| Strawberry Buttermilk Ice Cream | 2 cups | Dessert | Moderate |
| Buttermilk Scones | 2/3 cup | Breakfast | Easy |
| Creamy Buttermilk Coleslaw | 1/2 cup | Side | Easy |
| Buttermilk Mashed Potatoes | 3/4 cup | Side | Easy |
| Buttermilk Soda Bread | 1 3/4 cups | Side/Bread | Easy |
| Old-Fashioned Buttermilk Doughnuts | 1 cup | Dessert/Breakfast | Moderate |
| Soft Buttermilk Dinner Rolls | 1 cup | Side/Bread | Moderate |
If you’re new to baking with buttermilk, start with pancakes or biscuits before trying pie or doughnuts. Those first two forgive small measuring mistakes, while custard pies and fried dough need closer attention to timing and temperature.
Buttermilk Substitutes and Storage Tips
No buttermilk on hand doesn’t mean a recipe is off the table. Stir 1 tablespoon of lemon juice or white vinegar into 1 cup of regular milk, let it sit 5 minutes, and it will curdle slightly and work in nearly any recipe above.
Plain yogurt thinned with a splash of milk makes another solid stand-in, especially in muffins, pancakes, and biscuits. Keep the consistency pourable so it blends into batter evenly.
Buttermilk keeps in the fridge about two weeks past the date on the carton, though give it a sniff and a stir before using. Separation is normal; a sour smell is not.
Freezing works well if you only need small amounts at a time. Pour leftover buttermilk into an ice cube tray, freeze, then transfer the cubes to a freezer bag. Thaw what you need for dressings, mashed potatoes, or a single batch of biscuits without wasting the rest.
Powdered buttermilk is another option worth keeping in the pantry. It stores for months and reconstitutes with water, which makes it handy for recipes you only make once in a while.
