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So many recipes call for buttermilk: for baking, for marinades, for dips and dressings, and for so many breakfast staples. But rarely do those recipes call for an entire quart, the common carton size found in supermarkets. So what do you do with the rest? If you’re like me (and apparently Gary Gygax, the inventor of Dungeons & Dragons), you might just drink it — it’s not unlike kefir or salted lassi. But I recognize I’m an outlier on this front. For everyone else, we’re sharing some of our favorite recipes that use leftover buttermilk.
It’s a powerhouse ingredient, adding acidity (which helps leaven baked goods for a fluffier, higher rise) and flavor (lending a gentle tang to everything from pancakes to panna cotta). And if you find yourself slightly short on buttermilk for any of these recipes, you can make up the difference with a variety of reliable substitutions: kefir, a 1:1 mix of yogurt and water, or clabbered milk (a tablespoon of lemon juice or white vinegar stirred into a cup of whole milk or cream).
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Carla Hall’s Buttermilk Biscuits
Jennifer Causey / Food Styling by Torie Cox
Carla Hall’s signature biscuits are light, tall, and never tough — cold grated butter and shortening make for maximum flavor and tenderness. Her go-to flour and double leavening (baking powder and baking soda) create a crunchy base, bronzed top, and soft, fluffy center. This recipe calls for 1 1/3 cup buttermilk. You can also try these biscuit recipes.
Crispy Buttermilk Fried Chicken
Diana Chistruga
Grace Parisi’s buttermilk fried chicken is all about flavor: soaked in cayenne-spiked buttermilk for hours, dredged in seasoned flour, and fried until crunchy and golden. Buttermilk makes the meat juicy and tender, while garlic and onion powder in the flour bring depth to every crispy bite. This recipe calls for 3 cups of buttermilk. You can use buttermilk in more of these fried chicken recipes.
Double Chocolate Layer Cake
Julia Hartbeck
Ina Garten’s beloved chocolate cake gets its deep flavor from cocoa and coffee, and its incredible moisture from buttermilk. Rich semisweet frosting and a tender crumb make this a classic. This recipe calls for 1 cup of buttermilk. You can also try Texas Sheet Cake or chef Mashama Bailey’s Red Velvet Cake with Coconut.
Buttermilk Ranch Dip
Food & Wine / Photo by Greg DuPree / Food Styling by Margaret Dickey / Prop Styling by Thom Driver
Forget bottled — this homemade ranch is creamy, zippy, and herb-packed, thanks to a blend of buttermilk, mayo, sour cream, lemon, and fresh herbs. Plus, it’s ready in just 10 minutes. This recipe calls for 1/4 cup buttermilk. You can also try Buttermilk-Poblano Gravy or Pickled Crudités with Buttermilk Dip.
Buttermilk Pancakes
Matt Taylor-Gross / Food Styling by Amelia Rampe
These classic pancakes lean on buttermilk to add both lift and subtle tang, which makes for a stack that’s fluffy inside and golden outside. This recipe calls for 2 cups of buttermilk. (See more pancake recipes.)
Southern Cornbread
Food & Wine / Photo by Rachel Marek / Food Styling by Holly Dreesman / Props Stylng by Gabriel
This savory Southern classic from food legend Edna Lewis and Scott Peacock bakes until golden and crusty. Crispy rather than cakey, it skips the sugar common in Northern-style cornbreads. This recipe calls for 3 cups of buttermilk. You can also try Buttermilk Cornbread, Fresh Corn Muffins, or Cast-Iron Cornmeal Cake.
Pickled Garlic Scape and Radish Salad with Green Goddess Dressing
Eva Kolenko
Crunchy radishes, tender lettuce, and pickled garlic scapes find counterbalance tossed in a creamy, herby Green Goddess dressing made with buttermilk and sour cream. Chef Jason Barwikowski layers macerated shallots for a mellowed bite and a touch of sweetness. This recipe calls for 1/2 cup of buttermilk.
Old-Fashioned Buttermilk Doughnuts
Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Christina Daley
These homey doughnuts have a tender interior (thanks to tangy buttermilk) and a craggy, crunchy crust. A hint of nutmeg in the batter is paired with a tart-sweet lemon glaze on top. This recipe calls for 1 cup of buttermilk.
Chicken-Fried Steak with Creamy Gravy
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Jillian Knox
This chicken-fried favorite combines cubed steak, a cornflake crust, and a rich buttermilk-based gravy to deliver weeknight comfort with weekend flavor. Cayenne adds warmth to the crunchy coating, while the pan drippings form the base of a quick roux. Serve with green beans and plenty of extra gravy. This recipe calls for 1 1/2 cup of buttermilk.
Light and Crispy Waffles
Cara Cormack
Food writer Pam Anderson’s buttermilk waffles are crisp on the outside, airy on the inside, and full of tangy richness. The secret? Folding stiff egg whites into the batter, along with baking soda and baking powder for extra lift. This recipe calls for 3/4 cup of buttermilk. You can also try cookbook author Jessie Sheehan’s Chocolate Buttermilk Waffles.
Buttermilk Macaroni and Cheese with Baby Kale
James Beard Award–winning chef and author Alexander Smalls riffs on classic mac and cheese with tender baby kale and a buttermilk-enriched béchamel. Make sure your dairy is room temp for a silky, lump-free sauce. This recipe calls for 1 cup of buttermilk.
Double-Chocolate Whipped Cream
Food & Wine / Photo by Morgan Hunt Glaze / Food Styling by Jennifer Wendorf / Prop Styling by Christina Daley
This ultra-chocolatey whipped cream blends tangy buttermilk with cocoa and chilled cream, then adds a brown butter ganache to the mix. Serve it dolloped over cake — or straight from the spoon. This recipe calls for 1/3 cup of buttermilk.
Crispy Air Fryer Onion Rings
Chris Simpson / Food Styling by Margaret Monroe Dickey / Prop Styling by Audrey Davis
Let your air fryer serve up these extra-crispy onion rings dipped in seasoned buttermilk and coated with crushed cornflakes. A touch of MSG gives them extra umami. This recipe calls for 1 cup of buttermilk.
Cherry Pie
Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen
This deep-dish diner-style cherry pie uses frozen Montmorency cherries and a latticed buttermilk crust for a year-round nostalgia trip. Buttermilk in the crust adds tang and flake, balancing the sweet-tart filling. This recipe calls for 7 tablespoons of buttermilk.
Skillet-Roasted Buttermilk Chicken
An overnight soak in buttermilk helps make this cast-iron chicken both tender and flavorful. Parchment and foil further lock in the moisture, while a final broil crisps the skin. This recipe calls for 2 cups of buttermilk.
Two-Bite Parmesan Biscuits
These mini biscuits bake atop a bed of grated Parmesan, creating a crisp, cheesy crust around every tender bite. Make the dough ahead and freeze for easy snacking or hosting. This recipe calls for 1 cup of buttermilk.
Calamari with Pickled Peppers and Almond Romesco
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen
This smoky, spicy appetizer pairs sumac-seasoned calamari, soaked in buttermilk and fried to perfection, with almond romesco made with fire-roasted piquillo peppers. A bright tangle of pickled peppers cuts through the richness, adding both color and a pop of flavor. This recipe calls for 2 cups of buttermilk.
Homemade Fresh Ricotta
Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Kathleen Cook Varner
Just three ingredients — milk, buttermilk, and salt — come together to create this fluffy, versatile ricotta, no special equipment needed. Slather it on toast, fold it into pasta, or spoon it over roasted vegetables. This recipe calls for 1 quart of buttermilk and can be scaled up or down.
Irish Soda Bread
Food & Wine / Photo by Jen Causey / Food Styling by Emily Nabors Hall / Prop Stylist by Josh Hoggle
This classic quick bread is tender on the inside, lightly crunchy on the outside, and just the thing to pair with a cup of strong tea. Buttermilk is the essential activator for baking soda here, giving the loaf both its rise and gentle tang. No kneading or proofing required — just mix, shape, and bake. Raisins are optional. This recipe calls for 1 1/2 cups of buttermilk.
Borscht with Buttermilk and Grated Cucumber
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver
This no-cook chilled soup from chef and food editor Mary-Frances Heck is earthy, fresh, and bright pink, with beets marinated in pickle brine and mixed with grated cucumber and tangy buttermilk. A topping of sour cream, chopped eggs, and fresh herbs makes it satisfying and texturally rich. This recipe calls for 4 cups, or 1 quart, of buttermilk.
Buttermilk Panna Cotta
James Beard Award-winning writer and chef Lisa Donovan’s panna cotta is everything you want it to be: smooth, creamy, flecked with vanilla, and just set. Buttermilk provides gentle acidity that helps offset the richness. This recipe calls for 1 1/2 cups of buttermilk.
Molly McArdle
2025-09-24 10:58:00