Packed with gut-healing probiotic goodness, one of India's favorite summer coolers buttermilk, is a hugely versatile ingredient that adds tang and flavor to all sorts of dishes. There'a lot we can do with this pantry staple and when it's finally summer and we have all got an abundance of this miracle elixir sitting right in our refrigerators why not use it and whip up some delicious dishes and master the use of this dynamic ingredient as well. So, here's a list of easy to follow buttermilk recipes for you to make and conquer.
1. Fluffy Pancakes
- 2 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1 1/2 teaspoons fine salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 large eggs, separated
- 2 cups buttermilk
- 1/2 cup whole milk
- 10 tablespoons unsalted butter, melted and cooled
- 1 tablespoon oil for frying
- Whisk the flour, sugar, salt, baking powder, and baking soda together in a large bowl. In a separate smaller bowl, whisk the egg yolks, buttermilk, and milk. Add the melted, cooled butter and whisk until well combined.
- Pour the yolk and milk mixture into the flour mixture and stir with a wooden spoon until barely combined. Add the egg whites and stir just until a thick batter is formed. Set aside for 5 minutes.
- Heat a large skillet over medium-high heat. When hot, film with 1/2 teaspoon of neutral oil such as canola or peanut oil. After about 30 seconds, when the oil shimmers but is not smoking, lower the heat to medium-low and use a soup spoon to drop in heaping spoonfuls of pancake batter.
- The batter will spread into a pancake about 3 inches wide. Cook for about 2 1/2 minutes. When the bubbles that form on the edges of the pancakes look dry and airy, use a thin spatula to gently lift one side and peek underneath. If the pancake is golden brown, flip and cook on the other side for 2 to 2 1/2 minutes, or until the bottom of the pancake is golden brown.
- Remove from the skillet and serve with some honey or maple syrup.
2. Flaky Biscuits
- 3 1/2 cups all-purpose flour
- 4 teaspoons baking powder
- 11⁄2 teaspoon fine sea salt
- 16 tablespoons unsalted butter, cut into 1⁄2-inch cubes and chilled
- 1 cup buttermilk, chilled
- 1 cup heavy cream, chilled, plus 1⁄4 cup more for brushing biscuits
- Preheat the oven to 232 degrees C. Line two baking sheets with parchment paper. or grease it with oil.
- Freeze the cubed butter and the buttermilk for 15 minutes. Place the flour, baking powder, and salt in a bowl and mix at low speed until combined, about 30 seconds.
- Add in half of the butter, a few pieces at a time, and continue mixing at low speed until the mixture looks sandy and no distinct pieces of butter are visible about 8 minutes.
- Add the rest of the butter and continue mixing until the butter pieces are the size of large peas, about 4 minutes.
- Use your fingers to flatten the largest butter pieces. Create a well in the center of the mixture. Pour the buttermilk and 1 cup cream into the well. Mix in circular strokes until the dough comes roughly together. The dough may still appear shaggy, which is fine.
- Lightly flour the counter and turn the dough out of the bowl. Gently pat the dough out into a 3⁄4-inch-thick rectangle, about 9 inches by 13 inches. Fold the dough in half, then fold it again, then fold it a third time, then use a rolling pin to gently roll the dough back out to a 3⁄4-inch thick rectangle, about 9 inches by 13 inches. If the top of the dough isn’t yet smooth, gently repeat this rolling and folding one or two more times until it is.
- Lightly flour the counter and roll the dough to a height of about 11⁄4 inches. Cut straight down with a 2 1⁄2-inch biscuit cutter or flour rimmed glass, wiping and flouring the cutter between each cut. T
- Place the biscuits about 1⁄2 inch apart on the prepared baking sheets and brush the tops generously with cream. Bake for 8 minutes until the biscuits are golden brown and feel light when picked up.
- Transfer biscuits to a wire rack and cool for 5 minutes. Serve warm.
3. Classic Fried Chicken
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoons salt
- 4 boneless chicken thighs
- 1 cup (140 grams) all-purpose flour
- 1 teaspoon cornstarch
- 1/2 teaspoon baking powder
- 1 cup buttermilk
- 1 egg
- 4 cups oil, for frying
- The day before you plan on frying the chicken, whisk together the paprika, oregano, pepper, and salt to form the spice mix. Set aside 1 tablespoon of the spice mix, then sprinkle the rest all over the chicken thighs. Cover the chicken with plastic wrap and refrigerate overnight.
- To fry the chicken, mix together the flour, cornstarch, baking powder, and reserved spice mix in a shallow dish.
- Mix together the buttermilk and egg in another pie plate or shallow dish.
Fill a large, heavy skillet with oil until 3/4-inch high. Set on high heat.
- Dredge the chicken in the buttermilk mixture, then the flour mixture, then the buttermilk mixture again, and finally back into the flour.
- Fry the chicken for 4 to 5 minutes per side, until deep golden brown all over.
4. Basil Buttermilk Ranch Dressing
- 2 tablespoons minced onions
- 2 tablespoons chopped basil
- 2 tablespoons chopped spring onions
- 1 tablespoon chopped coriander leaves
- 1 small clove garlic, minced
- 2 teaspoons teaspoons lemon juice
- 1/2 cup mayonnaise
- 2 tablespoons yogurt
- 1 cup buttermilk
- 1 pinch salt and freshly ground black pepper
- 1/4 teaspoon smoked paprika, optional
- 1 drop honey, as needed
- In a jar with a tight-fitting lid, combine the onions, herbs, garlic, vinegar or lemon juice, mayonnaise, and yogurt. Screw on the lid and shake the jar to combine. Stir in most of the buttermilk. Check for consistency, and add more if needed. Taste, then season with salt, pepper, and paprika. If the dressing is too sharp, drizzle in some honey to mellow the acidity. Taste again, and adjust if needed.
- Cover and refrigerate for an hour before using, to allow the flavors to blend and develop.
5. Chocolate Chip Cookies
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter, room temperature
- 1 cup dark brown sugar
- 1/2 cup sugar
- 1 egg
- 1/2 cup buttermilk
- 2 cups chocolate chunks
- In a medium mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a food processor, cream together the butter and both sugars. Add in the egg and beat on medium speed for 30 seconds. Turn the speed to low and add in half of the dry mixture. Once incorporated, slowly stream in the buttermilk followed by the rest of the dry ingredients. Fold in the chocolate chunks. Cover the dough with plastic wrap and refrigerate for at least 2 hours.
- When you’re ready to bake, preheat the oven to 176°C and line two cookie sheets with parchment paper. or grease them with oil.
- Scoop the cookie batter and place on tray. Bake them, three per sheet tray for 12 minutes. They’ll spread out quite a bit. If you like them a little less gooey, cook them for 3 minutes more. Remove from oven carefully and let them cool down on the sheet tray.
Q1: How to use the ranch dressing?
A: This ranch dressing is quite versatile so you can use it as salad dressing. sandwich/burger topping or as a dip for fried snacks and raw/roasted/grilled veggies.
Q2: How to store the baked biscuits?
A: Store them in an airtight container. You can also transfer them into plastic bag and freeze the biscuits for up to 6 weeks,
Q3: How to pre-heat my Microwave?
A: You need to place a slatted rack that comes with a microwave to pre-heat it. Now, choose the convection option. Once you set it on the convection mode, your microwave’s digital display will reflect the minimum temperature setting available, you can just increase or decrease it according to your requirement and press start.