Buttermilk is one of those ingredients that makes everything it touches a little better. It adds tang and tenderness to biscuits and cakes, keeps crispy fried chicken nice and moist, and turns a simple salad dressing into something special.
The only problem? Most recipes call for a cup or less, and the carton sitting in your fridge has a lot more than that.
These 25 buttermilk recipes cover breakfast, dinner, baking, and everything in between, so you can put that whole carton to good use.
⭢ Classic Breakfasts & Breads
There’s a reason buttermilk is a staple in Southern baking. It reacts with baking soda and baking powder to create the lightest, fluffiest biscuits, pancakes, and breads you’ll ever pull out of the oven. If you’ve got buttermilk in the fridge, start here.
3-Ingredient Biscuits
Just self-rising flour, cold butter, and buttermilk. They bake up tall, golden, and flaky in about 30 minutes with almost no fuss at all.
Flaky Biscuits
Southern-style buttermilk biscuits with mile-high layers and a tender, buttery crumb. Cold butter and a simple folding technique do all the work.
Sweet Potato Biscuits
A little bit sweet, a little bit savory. Mashed sweet potato and buttermilk give these biscuits a soft, golden crumb that pairs well with everything.
Virginia Country Ham Biscuits
Salty cured ham tucked inside fluffy buttermilk biscuits. A true Virginia tradition that’s perfect for tailgates, brunches, and holiday gatherings.
Baked Pancakes (with Pancake Mix)
Five ingredients, five minutes of prep, and the oven does the rest. Buttermilk makes the batter thicker and the pancakes extra fluffy.
Amish Friendship Bread (no starter)
A sweet, cinnamon-spiced quick bread with a tender crumb. No starter required, and the buttermilk adds moisture that keeps it soft for days.
Blackberry Muffins
Juicy blackberries baked into a soft, buttermilk-based batter. Perfect for summer mornings or an easy grab-and-go breakfast any time of year.
⭢ Savory Mains & Sides
Buttermilk isn’t just for baking. It tenderizes chicken, creates an incredibly crispy coating for fried foods, and adds moisture to cornbread that keeps it from drying out. These are the kind of hearty, satisfying recipes that put buttermilk to work at dinnertime.
Fried Chicken Tenders
Soaked in buttermilk and fried until perfectly golden. These are crispy, juicy, and better than any drive-through version you’ve ever had.
Southern Crispy Fried Chicken
The full Southern fried chicken experience. A buttermilk marinade tenderizes the meat while the seasoned coating fries up shatteringly crisp.
Fried Chicken Cutlets & Country Gravy
Thin, crispy chicken cutlets smothered in creamy country gravy. Buttermilk shows up twice here: in the soak and in the gravy itself.
Fried Shrimp
A quick buttermilk soak gives these shrimp a light, crispy coating that stays crunchy. Serve with cocktail sauce or tartar for an easy seafood dinner.
Homemade Chicken Nuggets
Real chicken, buttermilk-soaked and coated in seasoned breadcrumbs. Kids love them, and you’ll feel good about what’s actually on their plate.
Chicken and Biscuits
Creamy chicken and vegetables topped with fluffy buttermilk biscuits that bake right on top. Comfort food at its coziest, all in one dish.
Roasted Buttermilk Chicken
Your favorite chicken pieces marinated in buttermilk and roasted until the skin is golden and crackling. The meat stays unbelievably tender and juicy inside.
Southern Cornbread
True Southern cornbread: not too sweet, with a golden crust and a tender crumb. Buttermilk gives it that signature tang and keeps it moist.
Cast Iron Cornbread
Baked in a screaming-hot cast iron skillet for crispy, buttery edges. The buttermilk batter puffs up beautifully and develops a gorgeous crust.
Sweet & Fluffy Cornbread with Corn
A softer, sweeter take on cornbread with kernels of corn stirred right into the buttermilk batter. Great alongside chili, soup, or barbecue.
Corn Sticks
Old-fashioned buttermilk cornbread baked in a cast iron corn stick pan. Crispy on the outside with a soft center, and fun for the whole table.
⭢ Cakes & Sweet Treats
If there’s one place buttermilk really shines, it’s in cakes. It keeps them tender and moist, adds a subtle tang that balances the sweetness, and helps create a soft, fine crumb. These are the kind of from-scratch cakes that taste like someone’s grandmother made them (because they probably did).
One Bowl Buttermilk Chocolate Cake
One bowl, one whisk, and no mixer needed. This rich chocolate cake with fudgy buttermilk icing is the kind of recipe you’ll memorize by heart.
One-Bowl Vanilla Buttermilk Cake
The vanilla version of our popular one-bowl chocolate cake. Light, fluffy, and incredibly moist, with just 10 minutes of hands-on prep.
Grandma’s Texas Sheet Cake
A thin, fudgy chocolate cake baked in a sheet pan and topped with warm pecan icing. Feeds a crowd and disappears fast at every gathering.
Southern Red Velvet Cake
Deep red, velvety smooth, and topped with tangy cream cheese frosting. Buttermilk gives it that classic soft crumb that makes red velvet special.
Easy Strawberry Cake
Bright strawberry flavor in a tender, buttermilk-based cake layered with cream cheese frosting. A beautiful option for spring and summer parties.
⭢ Dressings, Salads & More
Here’s a use for buttermilk most people don’t think of: dressings and salads. Buttermilk makes a creamy, tangy base for homemade ranch and other dressings that taste so much better than anything from a bottle. If you’ve got a half cup of buttermilk left and don’t want to bake, this is the move.
Buttermilk Dressing
A creamy, tangy homemade dressing that comes together in minutes. Once you make your own buttermilk ranch, the bottled stuff won’t cut it.
Traditional Coleslaw
Crisp cabbage and carrots tossed in a cool, creamy buttermilk dressing. The classic side that belongs next to fried chicken, pulled pork, or barbecue.
Cucumber Dill Salad
Cool cucumbers and fresh dill in a light buttermilk dressing. A refreshing summer side that pairs perfectly with grilled chicken or shrimp.
Wedge Salad
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FAQs
How long does buttermilk last in the fridge?
Buttermilk typically lasts 2 to 3 weeks in the refrigerator when stored properly. It’s usually still good for a few days past the sell-by date, but always check for signs of spoilage before using it. If it smells overly sour (beyond its normal tangy smell), looks excessively lumpy or thick, or has any signs of mold, it’s time to toss it
Can you freeze buttermilk?
Yes! Freeze buttermilk in ice cube trays or measured portions (1/2 cup or 1 cup) in freezer bags. It may separate slightly when thawed, but a good shake or stir brings it back together.
Frozen buttermilk works great in baked goods, pancakes, and marinades. It can lose a bit of its thick texture, so it’s best for cooking and baking rather than dressings where texture matters more
What can I substitute for buttermilk?
In a pinch, you can make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk. Stir it, let it sit for 5 to 10 minutes until it thickens slightly, and use it as a 1:1 replacement.
It works well in baking, though the flavor won’t be quite as rich as real buttermilk
What does buttermilk do in a recipe?
Buttermilk does a few different things depending on the recipe. In baking, its acidity reacts with baking soda to create lift, which is why buttermilk biscuits, cakes, and pancakes turn out so light and fluffy. It also adds moisture and a subtle tang that balances sweetness. In marinades (like for fried chicken), the acidity tenderizes the meat and helps the coating stick for a crispier result
Whether you’re putting the finishing touches on a batch of biscuits, soaking chicken for tomorrow’s dinner, or stirring up a one-bowl cake, buttermilk has a way of making everything taste a little more like home. Bookmark this page for the next time you open the fridge and spot that carton. You’ll never let good buttermilk go to waste again.
