Monday, March 2, 2009

Some uses for buttermilk

I bought a quart of buttermilk so I could make scones this weekend. Because I have no idea when buttermilk goes bad — and I’m paranoid about the freshness of dairy products — I wanted to use up the rest. As soon as possible.

Lemon cake sounded yummy, but I could only find recipes that required a loaf or bundt pan, neither of which I own. (I don’t do loaves. Meat loaf, I make in a pie plate or a glass baking dish.)

So I made a chocolate buttermilk cake from a recipe I found online. It was just okay, not nearly as good as the Hershey’s chocolate cake I baked last winter. That recipe requires sour cream. I never have a problem using up sour cream, by the way: I'll put it on soup or tortilla chips or mac and cheese. Maybe I could try it on the chocolate cake....

Back to the buttermilk. I suppose I could make a half recipe of Lindsay’s Grandma Dort’s waffles, but I’m not in the mood for those (or for pancakes or biscuits) after the scones.

Do you have any good recipes that use buttermilk? Maybe as a surprising ingredient?

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