It might seem old-fashioned, but this ingredient is a must for baking and beyond. We'll tell you exactly what buttermilk is and how it can make your recipes more delicious.
What Is Buttermilk and Why You Should Be Using it More
Updated on Jun. 03, 2024
When I’m deciding between recipes, there are a few keywords that always help sway me. Terms like “gooey” (hello, Gooey Butter Cake) and “silky” (I’m talking about this Silky Chocolate Pie) get me every time. Another word that always stops me while I’m scrolling: buttermilk.
That’s right! After all, what sounds better: plain ol’ pancakes or Buttermilk Chocolate Chip Pancakes? Basic biscuits or Southern Buttermilk Biscuits? The buttermilk version always wins in my book.
But why does buttermilk make such a difference? And what is buttermilk anyways? I’ll tell you, and you’ll be sure to stock this baking must in your fridge at all times.
What is buttermilk?
Now, there are a few answers to this question. Years ago, buttermilk used to refer to the liquid leftover after churning butter.
These days, though, the buttermilk you find at the store is actually a mix of milk and cultures (that’s safe lactic acid bacteria) to make a new acidic dairy product. Buttermilk has a bit of tang to it, much the way yogurt or sour cream does.
You’ll find cultured buttermilk at the store which is typically made with skim milk as well as whole-milk buttermilk which is made with, you guessed it, whole milk.
And, according to Food Editor Rashanda Cobbins, “There are more benefits nutritionally than people realize: more calcium than milk, plus other vitamins and minerals.”
While you may not be focusing on the nutritionals when you’re planning on stirring this into a batch of pancakes, it doesn’t hurt to know that one cup of buttermilk has 35% of your daily calcium and 10 grams of protein.
Why use buttermilk in baking?
Buttermilk is a unique ingredient that you should definitely add to your regular roster. Thanks to its acidity, buttermilk helps break down long strands of gluten and proteins in baked goods. That means every recipe that uses a splash of buttermilk is just a bit more tender than those that call for regular milk or water. Who doesn’t want more tender and luscious treats (Old-Fashioned Whoopie Pies, anyone?).
But that’s not all that this ingredient is good for. “Buttermilk is acidic and reacts with the alkaline baking soda to add more loft when the oven’s heat hits the dough,” says Prep Kitchen Manager Catherine Ward. That means your scratch-made biscuits and cakes will rise higher and have a lighter texture.
And let’s not forget that buttermilk adds flavor. In more streamlined recipes like this Quick Buttermilk Cornbread, you’ll really be able to detect its signature satisfying tang.
How to Use Buttermilk in Other Recipes
Buttermilk isn’t just a great ingredient to use in a tender Bundt cake or blueberry scones. It can do wonders for savories as well.
Marinate chicken in buttermilk before frying. The buttermilk will help tenderize the meat for an even more decadent fried chicken experience. You can even use buttermilk as a marinade for grilled chicken.
Buttermilk also adds extra flavor in recipes that typically call for regular dairy milk. A splash of the stuff can really transform mashed potatoes or picnic-ready slaw.
And don’t forget that buttermilk is essential in condiments like ranch dressing.
What if you don’t have buttermilk?
If you ask me, using the real deal is always the best, especially when it comes to recipes with just a few ingredients. In recipes like biscuits, there’s not a lot of room for substitutions to hide, so do your best to use classic buttermilk there.
However, some recipes let the other flavors shine, like this Coconut Layer Cake. In instances like this, buttermilk substitutes are fair game. You can easily make your own buttermilk at home by adding a bit of vinegar or lemon juice to milk. These ingredients add the acid that many recipes with buttermilk require.
Because sometimes I don’t even have a lemon on hand for this shortcut, I like to keep a jar of powdered buttermilk in my fridge. To use this, just add the appropriate amount of powder to your dry ingredients (there’s a handy chart on the package) and water—you don’t even need milk. And no need to rush to use up this large container. It stays fresh for over a year!
Try These Tasty Uses for Buttermilk
Chocolate Chip PancakesAt our house, Saturday morning always means pancakes for breakfast. I make the menu special by servings up stacks of these fluffy buttermilk treats studded with mini chips. —Julianne Johnson, Grove City, Minnesota
Learn why buttermilk makes recipes taste so much better.
Buttermilk Fried ChickenMaking buttermilk fried chicken from scratch is easy! Brining the chicken with buttermilk ensures it stays juicy and tender, and letting the chicken rest in the seasoned flour creates a crispy coating that actually sticks to the meat.
Buttermilk Mashed PotatoesMy sister-in-law, who is a dietitian, shared this recipe with me. Buttermilk and garlic flavor these smooth mashed potatoes that are better for you than typical versions with lots of butter. —Stephanie Bremson, Kansas City, Missouri
Old-Fashioned Buttermilk DoughnutsGuests will have a touch of nostalgia when they bite into one of these old-fashioned doughnuts. Accents of nutmeg and cinnamon, along with a subtle burst of lemon, make them hard to resist. — June Jones, Harveyville, Kansas
Banana BreadWhenever I pass a display of bananas in the grocery store, I can almost smell the wonderful aroma of this banana bread. It really is amazingly good! —Gert Kaiser, Kenosha, Wisconsin
Ranch DressingWhy buy bottled ranch when this homemade ranch dressing recipe is so easy to make—and tastes so much better! Fresh chives are a colorful addition if you have them on hand. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Buttermilk-Mushroom Pork ChopsI went through several variations before creating the pork chops my family considers perfect! I wanted something rich, delicious and tasty that was still relatively healthy. This is a delicious Sunday dinner idea because you can pop it in the slow cooker in the morning and let it cook while you are at church! I suggest serving it with salad or grilled asparagus. —Kristin Stone, Little Elm, Texa
The Best Buttermilk Waffle RecipeYou won't get any complaints from family or friends when you stack up these golden waffles for breakfast! —Kim Branges, Grand Canyon, Arizona
Buttermilk Pound CakeNow that I've retired from teaching, I have more time to bake. This buttermilk pound cake is the one I make most often. It is a truly southern recipe, and one I think can't be topped—once people taste it, they won't go back to their other recipes with buttermilk. —Gracie Hanchey, De Ridder, Louisiana
Angel BiscuitsI first received a sample of these light, wonderful angel biscuits, along with the recipe, from an elderly gentleman friend. I now bake them often as a Saturday-morning treat, served with butter and honey. They're perfect with sausage gravy, too! —Faye Hintz, Springfield, Missouri
Blueberry PancakesThe blueberries in our blueberry pancakes aren’t the only star of the show: cornmeal, oats, buttermilk and nutmeg give these pancakes an extra oomph of complex flavor and a hearty-yet-fluffy tenderness.
Red Velvet CheesecakeFestive and oh, so good, this cheesecake will become a fixture on your Christmas dessert menu. The red velvet filling is spiked with cocoa, topped with cream cheese frosting and baked in a chocolate cookie crumb crust. —Karen Dively, Chapin, South Carolina
Orange Buttermilk CupcakesSimple and delicious, this is our all-time favorite low-fat dessert. You'll be surprised how well the citrus flavor comes through in every bite.
Old-Fashioned Whoopie PiesWho can resist soft chocolate sandwich cookies filled with a layer of fluffy white frosting? Mom has made these for years. They're a treat that never lasts very long with me and my two brothers around. —Maria Costello, Monroe, North Carolina
Buttermilk Cake with Caramel IcingThis fabulous cake and caramel frosting are so tender, it melts in your mouth. It's been a family favorite since the '70s and it goes over really well at church potluck meals. —Anna Jean Allen, West Liberty, Kentucky
Blueberry Zucchini SquaresI saw a bar recipe using apple and lemon zest on a muffin mix. I tried it from scratch with shredded zucchini and fresh blueberries instead. It’s a nifty combo. —Shelly Bevington, Hermiston, Oregon
Nashville Hot ChickenI live in Tennessee and absolutely love our state's famous Nashville hot chicken. To make cooking it easier, I thought I’d try air-frying. I’m so glad I did—this Nashville hot chicken recipe is almost better than the original. —April Lane, Greeneville, Tennessee
Southern DressingThis homemade Southern dressing is a marvelous side dish for both holiday and everyday dinners. Crumbled cornbread is mixed with seasonings, vegetables, cream of chicken soup and broth to create a dish that can easily serve a crowd.
Devil's Food Snack CakeMy husband and his friends request this cake for camping trips because it’s easy to transport. That makes it great for taking to potlucks and other events too, as there's no frosting involved. —Julie Danler, Bel Aire, Kansas
Utah Buttermilk SconesButtermilk makes these classic Utah scones so delightful that you'll most likely eat too many. The texture is light and airy and the taste is delightful. It's a family favorite we eat often. Don't forget the honey butter—it's the perfect addition to the perfect scone. —Nichole Jones, Pleasant Grove, Utah
German PancakesWhip up a show-stopping centerpiece for your breakfast spread with our recipe for German pancakes.
Pink CupcakesMy daughter loves all things pink, so this recipe was just right for her birthday. Even my teenage son (not a fan of pink) ate his share too. —Paulette Smith, Winston-Salem, North Carolina
Homemade Irish Soda BreadSome people consider bread to be the most important part of a meal—and this Irish bread satisfies! This recipe is by far the best soda bread I've ever tried. With plentiful raisins, it is moist and delicious! —Evelyn Kenney, Trenton, New Jersey
Mom’s Buttermilk CookiesThese soft, tangy buttermilk cookies are topped with creamy frosting are easy to make and perfect for any occasion.
Buckwheat PancakesThis buckwheat pancake recipe uses buckwheat flour instead of the wheat-based variety, giving the light and tender pancakes a nutty flavor and hearty texture.
Buttermilk DressingThis restaurant-style buttermilk dressing is similar to a classic ranch and dresses up basic green salads, pasta salads and potato salads.
Spicy Fried OkraThis fried veggie is a southern delicacy that's sure to add excitement to any summer meal. — Rashanda Cobbins, Milwaukee, Wisconsin
Tangy Potato Salad with RadishesSummer's approach makes my family think of potato salad. This tangy side is also great in the winter when it's served hot with cubed ham. —Peggy Gwillim, Strasbourg, Saskatchewan
Jalapeno CornbreadWhip up our spicy jalapeño cornbread with ease, blending the sweetness of fresh corn with the savory sharpness of cheddar and a spicy jalapeño kick for a delectably balanced treat.
Avocado DressingButtermilk and plain yogurt create the base for this thick avocado salad dressing, which gets its color from avocado and parsley. The mild mixture is refreshing when dolloped over a tossed green salad. —Taste of Home Test Kitchen
Pumpkin WafflesMade with pumpkin puree and warming spices, these buttermilk pumpkin waffles are a cozy addition to any fall breakfast.
Up Next: Baking with Buttermilk Will Change Your Bakes for Good
Uses for Buttermilk FAQ
What can I do with leftover buttermilk?
Leftover buttermilk is great for baking recipes like buttery pound cake, birthday cakes and tender biscuits, if you have a decent amount to use up. If you only have a small amount left in the container, add it to creamy dips and salad dressings for added tang. Depending on the recipe, it can either thin a mayonnaise-based recipe to a pourable consistency or add body to a light vinaigrette. Buttermilk also makes an excellent marinade for chicken or fish, along with herbs and spices, to tenderize it and infuse it with flavor.
Can I make buttermilk at home?
Yes, you can easily make buttermilk at home by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit until slightly thickened, 5 to 10 minutes. The acid curdles the milk slightly, giving it the tang and texture of buttermilk. It’s not cultured, like store-bought versions, but will work well in most baking and cooking recipes. For best results, use whole or 2% milk so your homemade buttermilk isn't too thin and watery, and measure your vinegar carefully so it’s not overly sharp. This substitute is best used just after it’s made, so it’s not ideal for recipes that rely on long resting times.
What can I substitute buttermilk with if I don’t have enough for my recipe?
If you are trying to use up your carton of buttermilk but don’t have quite enough, try plain yogurt or sour cream thinned with a bit of milk or water to make up the difference. The acidity will react with baking soda or baking powder in baked goods, so you don’t need to worry about your cakes rising differently. If you don’t have those ingredients, try other buttermilk substitutes, made with ingredients you likely have on hand.
