Here's a link to. a Taste of Home recipe for Buttermilk Pie that sounds good:

https://www.tasteofhome.com/recipes/buttermilk-pie/

Cornbread

Texas Sheet Cake:

https://www.thespruceeats.com/texas-sheet-cake-with-chocolate-buttermilk-frosting-3053340

Salad dressing. :) (The original name of "ranch" was Buttermlk Ranch.)

Buttermilk frosting has a bit of a tang like cream cheese frosting (but different).

The pancakes and quickbreads are because you can use buttermilk and baking soda to make them rise.

Soak chicken prior to cooking. Use instead of egg in coating chicken with flour or crumbs for frying or baking. Use in ground chicken dishes to make them tender.

Buttermilk fudge. Buttermilk candy.

Buttermilk gravy (usually with bacon or sausage in it).

Buttermilk french toast.

Lots of other things. Many recipes available. Let me know if you want help finding some.

PIIIIIE! Oh, my goodness, pie. My sweet tooth has been neglected since the lockdown! He who does shopping and who does not like sweets does not get items like pastries, ice cream, and candy that are on my list. You know, staples.

I do love ranch dressing, though. And the chicken sounds good. And, and.....

I tried buttermilk fudgesicles from an online recipe that were good. You can also freeze it in small amounts to use another time.

I seem to recall a recipe for a buttermilk soup - chilled?

I would just drink some of it. I like buttermilk!

P.S. I found this @ MarthaStewart.com - looks yummy:

https://www.marthastewart.com/334396/buttermilk-potato-soup

Soak your chicken in it overnight in a zip bag.... or pork tenderloin.

I would do the tator soup thing too.

Linda, I made those a couple of weeks ago after you gave me the recipe. They are delicious!

Here's the cornbread recipe that I use:

Grandmas 365 Day Buttermilk Cornbread

• 3 tablespoons bacon drippings
• 2 eggs
• 1-1/2 cups corn meal
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1-1/4 cups buttermilk

This cornbread is best baked in a 10-inch cast-iron skillet but if you don't have one, a Pyrex dish will do just fine. If you halve this recipe, use an 8-inch square dish; if not, use a 9x13-inch dish or pan.

Preheat oven to 400°F.

Put the bacon drippings in your baking dish or skillet and let them melt while the oven is preheating and you're mixing up the batter.

Beat the eggs in a medium bowl until frothy. Add the corn meal, salt and baking soda, and stir to thoroughly combine. Add the buttermilk and stir well. Remove the hot pan from the oven. Swirl the pan to make sure it is coated with melted bacon drippings, and pour the bacon drippings into the batter. Stir well to combine.

Pour the batter into the pan, and bake 25 to 30 minutes. Cornbread will begin to pull away from the sides of the pan.

This is popular in Texas, which is where the recipe comes from. I use butter instead of bacon drippings, if necessary.

Buttermilk also lasts a long time in the fridge if you bake with it. I buy Winder Farms and it can go beyond the BBD by over a month.

Good point. I started putting the carton in a ziploc when I was taking it to cook elsewhere, and it keeps the buttermilk even better. :)

like yogurt, you can make your own buttermilk too.

Yes, it does keep a long time. Marinating meats is good, I use it in my meatloaf of late. Also want to make ranch dressing.

I never buy buttermilk, I always use 2/3 cup yogurt and 1/3 cup milk which makes buttermilk. I then use it in pancakes, biscuits, bran muffins, marinating chicken etc.

Linnea— I love Andrea Meyer’s Irish Soda Bread. The best recipe ever. I add raisins and caraway seeds. I use either real buttermilk or the buttermilk powder. <—- works super well. I put bakers sugar on the top. Do not over mix. Darn, I am nuts about it.

Homemade yogurt and buttermilk always reside in my fridge, in a Kumbaya existence. Neither go to waste---or waist---except for Blueberry Buttermilk Ice Cream.

Blueberry Buttermilk Ice Cream

2 cups fresh blueberries
1 cup granulated sugar
1 Tablespoon finely grated lemon zest
1/4 cup fresh lemon juice
1/8 teaspoon salt
1 cup heavy cream
1 cup full-fat buttermilk

In a large saucepan, combine blueberries, sugar, lemon zest and lemon juice. Bring to a boil, then reduce heat to a simmer. Cook until blueberries break down and sugar is dissolved.

Allow blueberry mixture to cool slightly, about 10 minutes. Purée mixture in a
high-powered blender, or in a food processor, until smooth (if a FP is used, the mixture should be strained). Set aside to cool completely.

Add heavy cream and buttermilk to cooled berry mixture (still in the blender), and whirl to combine.

Transfer contents to a large bowl. Cover and refrigerate 8 hours, or overnight.
Freeze in ice cream maker according to manufacture's directions.

Here is the original recipe

Sol

That sounds like a great variation on the popular lemon recipe!

I was going to say buttermilk pecan pie but edie beat me to it! You can cut the recipe in half and it's really good! Ive made it hundreds of times!

Linnea, as party_music mentioned, you can also freeze it. I used to freeze it in ice cube trays for baking purposes, then put the cubes in freezer bags. I still remember the time DH thought the frozen buttermilk cubes were lemon juice and put some in his lemonade. :-/

It's really hard to find buttermilk in anything smaller than a quart around here, at least at the markets I frequent. I've always wondered why it's not more available in pints and/or half pints.

Chess Pie. So so good.

I have two cups in plastic freezer bags in my freezer because for me it's impossible to use a quart up before it expires.