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Buttermilk is an underused and underappreciated item in the kitchen.

It’s a versatile ingredient that does everything from add lift to baked goods, waffles, and biscuits, give a nice rich texture to dressings and even tenderizes chicken and other meats!

I’m going to share some of my favorite buttermilk recipes today, so I hope you like them!

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BUTTERMILK PIE

One perfect or all-butter pie crust dough

1/2 c. salted butter, melted and cooled slightly

1 1/2 c. granulated sugar

3 large eggs + 1 yolk

3 tbsp. flour

3/4 c. whole buttermilk, room temperature

1 tbsp. fresh lemon juice

1 tsp. fresh lemon zest

1 tsp. vanilla extract

Pinch of kosher salt

1/8 tsp. freshly grated nutmeg, optional

Powdered sugar, to serve, optional

Preheat the oven to 375°F. 

On a lightly floured surface, roll the piecrust into a 12-inch circle. Transfer to a 9-inch pie plate (no more than 1 1/4-inch deep). Tuck the edges under and crimp as desired. Freeze for 20 minutes. Prick the bottom of the crust 8 to 10 times, all over, with a fork. 

Line the frozen pie crust with parchment paper and fill with pie weights. Place on a rimmed baking sheet. Bake just until the edges of the crust are dry, 10 to 12 minutes. Carefully remove the paper with weights. Return to the oven for 3 to 5 minutes until the bottom of the crust is dry and the edges just start to turn light brown. Let cool slightly. Reduce the oven temperature to 350°F.

In a medium bowl, whisk to combine the melted butter and sugar. Whisk in the eggs, then flour. Add the buttermilk, lemon juice, lemon zest, vanilla, and pinch of salt and mix to combine.

Carefully pour the filling into the crust. Bake until the edges and center of the pie are set completely, 45 to 50 minutes.  (Tent the pie with foil towards the end if either the crust or surface of the pie look darker than golden brown.) Let the pie cool completely, about 2 hours. Sprinkle with powdered sugar, if you like.

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CHICKEN FRIED CHICKEN

FOR THE CHICKEN:

1 c. whole buttermilk

1/4 c. pickle juice (from the jar)

1 large egg

2 lb. boneless, skinless chicken thighs

1 1/2 c. self-rising flour

1 tbsp. seasoned salt

2 tsp. ground black pepper

1/4 tsp. cayenne pepper

Vegetable or peanut oil, for frying

FOR THE GRAVY:

1/4 c. salted butter 

1/3 c. all-purpose flour

4 c. warm whole milk, divided

3/4 tsp. salt, plus more taste

1/2 tsp. ground black pepper, plus more to taste

For the chicken: Whisk together the buttermilk, pickle juice, and egg in a medium bowl until smooth. Add the chicken to the buttermilk mixture; cover and refrigerate for 30 minutes (or up to 4 hours.)

Remove the chicken from the refrigerator 10 minutes before frying. In a medium shallow bowl, stir together the flour, seasoned salt, black pepper, cayenne pepper, and 3 tablespoons of the chicken marinade until well combined (the mixture will be pebble-y). Working with one piece of chicken at a time, dredge the chicken in the flour mixture, patting to coat. Shake off the excess flour, and transfer to a plate. Repeat with the remaining chicken.

Add oil to a depth of 1 1/2 inches in a large cast-iron skillet or Dutch oven. Heat over medium-high heat until the oil reaches 350°.

Preheat the oven to 200°.

When the oil is hot enough, fry the chicken, in batches, until golden brown on both sides, 3 to 4 minutes per side, being careful not to overcrowd the pan. (The internal temperature of the chicken should read 165° on an instant read thermometer when finished.) Transfer the cooked chicken to a wire rack set over a rimmed baking sheet. Keep warm in the oven. 

For the gravy: Discard the remaining oil in the skillet; wipe the skillet clean. Add the butter to the skillet; heat over medium heat until the butter melts. Sprinkle the flour over the butter; cook, whisking constantly, until the flour smells toasty and turns light golden brown, about 2 minutes.

Gradually add 3 cups of the milk, whisking to break up any clumps. Add salt and pepper, and bring to gentle simmer. Cook, whisking frequently, until the gravy is smooth and thickened, about 3 minutes. Add more milk, if needed; season with additional salt and black pepper.

Divide the chicken among plates; spoon the warm gravy on top. Sprinkle with more black pepper.

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Fun fact about this cake is that I shared a version of this recipe for my elementary school cook book and it turned out TERRIBLE! It was very liquidy and tasted awful, but I was also nine years old, so that was kind of to be expected. This version turns out much better!

COCA COLA CAKE

FOR THE CAKE:

Nonstick baking spray

2 4-oz. semisweet chocolate bars, chopped

2 c. granulated sugar

3/4 c. unsalted butter, softened

3 large eggs, room temperature

2 c. all-purpose flour

1/4 c. unsweetened cocoa powder

1 tsp. baking soda

3/4 tsp. kosher salt

1 c. full-fat buttermilk

1 c. Coca-Cola

2 tsp. vanilla extract

FOR THE GLAZE:

12 oz. can Coca-Cola

1/2 c. unsalted butter

1/4 c. unsweetened cocoa powder

1 lb. powdered sugar

1 tsp. vanilla extract

FOR THE GARNISH:

18 red maraschino cherries with stems

White sprinkles

For the cake: Preheat the oven to 350°. Grease a 9-by-13-inch baking pan with nonstick baking spray. Set aside.

Place chocolate in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until the chocolate is almost smooth with some unmelted bits remaining. Remove the chocolate from the microwave. Stir until the residual heat fully melts the chocolate and the mixture is smooth (microwave an additional 15 seconds, if needed).

Beat the sugar and butter in the bowl of a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, about 4 minutes. Add the eggs, one at a time, beating well after each addition. Stir in the melted chocolate until well combined. 

Whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl. Add one-third of the flour mixture to the mixer and beat on low until just combined. Add 1/2 cup of the buttermilk and beat on low until just combined. Repeat the process with one-third of the flour mixture and the remaining 1/2 cup of the buttermilk. Add the remaining one third of the flour mixture and beat until just combined. 

Microwave the Coca-Cola in a medium bowl until hot and bubbling, about 45 seconds. With the mixer on low speed, gradually stream in the coca cola. Stir in the vanilla extract. Pour the batter into the prepared baking pan.

Bake the cake until a wooden pick inserted in the center comes out clean, 35 to 40 minutes. Transfer pan to a wire rack.

For the glaze: About 15 minutes before the cake is finished baking, in a small saucepan, bring the Coca-Cola to a boil over medium-high. Boil until reduced to about 1/2 cup, about 20 minutes. Whisk in the butter, cocoa powder, and vanilla extract until melted and well combined. Pour the cocoa cola mixture in a medium heat proof bowl. Add the powdered sugar and whisk until the glaze is smooth. Pour the glaze over the hot cake and let cool completely, about 1 hour.

For the garnish: Cut the cake into 15 pieces. Top each slice with a cherry and sprinkle with white sprinkles.

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SKILLET CORNBREAD

1 c. yellow cornmeal

1/2 c. all-purpose flour

1 tsp. salt

1 tbsp. baking powder

1 c. buttermilk

1/2 c. milk

1 egg

1/2 tsp. baking soda

1/4 c. plus 2 tablespoons butter, divided

Preheat the oven to 450°F. In a bowl, combine the cornmeal, flour, salt, and baking powder. Stir together.

Measure the buttermilk and milk in a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir. Pour the milk mixture into the dry ingredients. Stir with a fork until combined. 

In a small bowl, melt 1/4 butter or shortening. Slowly add to the batter, stirring until just combined. In an iron skillet, melt the remaining 2 tablespoons butter or shortening over medium heat. Pour the batter into the hot skillet. Spread to even out the surface. (Batter should sizzle.)

Cook on stovetop for 1 minute, then bake at 450 until golden brown, 20 to 25 minutes. Edges should be crispy!

TFD: “The way I see it, if you want the rainbow, you gotta put up with the rain.” - Dolly Parton

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