Don’t you hate how you have to buy one frickin’ liter of buttermilk for a recipe that only calls for 1/4 cup of it? What do you do with the extra, besides quadrupling whatever recipe you’re making? 😉
Look no further. Here you will find a whole bunch of ideas to put that extra buttermilk to use. While it does assist in making the most delicious biscuits, pancakes, and waffles, it can also be incorporated into tons of other recipes to help add flavor and depth.
1. Like biscuits, pancakes, and waffles, buttermilk can turn your common baked goods (cakes, muffins, scones, and more) into rich and moist delicacies. It can replace the milk and most of the butter in any given recipe, also helping to cut out some extra fat.
2. Here’s a way to use up those frozen chicken breasts, too. Combine 3-4 cups buttermilk with dashes of salt, pepper, and a little hot sauce. Marinate 2-3 skinless chicken breasts in the buttermilk mixture for at least 1 hour. When done, place on a baking pan and sprinkle them with seasoned bread crumbs and Parmesan cheese. Bake at 350 degrees F for 30-40 minutes, or until done (slice the chicken and if the juices run clear, the meat is done).
3. Reinvent eggplant or chicken Parmesan by marinating eggplant or chicken in buttermilk instead of regular milk. Bake them instead of frying them.
4. You can also drink buttermilk (it’s a bit tangy) and it freezes well…so if you’re not going to reuse your leftovers for a few weeks, pour it in a container and freeze it until you’re ready.
5. Add buttermilk to mac and cheese for richer and much more comforting treat!
Knowledge is power! Learn fun facts, hints and tips, and creative ways to use every day items with “The Buzz” posts on Thursday.