Updated: Jun. 03, 2024
It might seem old-fashioned, but this ingredient is a must for baking and beyond. We'll tell you exactly what buttermilk is and how it can make your recipes more delicious.
When I’m deciding between recipes, there are a few keywords that always help sway me. Terms like “gooey” (hello, Gooey Butter Cake) and “silky” (I’m talking about this Silky Chocolate Pie) get me every time. Another word that always stops me while I’m scrolling: buttermilk.
That’s right! After all, what sounds better: plain ol’ pancakes or Buttermilk Chocolate Chip Pancakes? Basic biscuits or Southern Buttermilk Biscuits? The buttermilk version always wins in my book.
But why does buttermilk make such a difference? And what is buttermilk anyways? I’ll tell you, and you’ll be sure to stock this baking must in your fridge at all times.
What is buttermilk?
Now, there are a few answers to this question. Years ago, buttermilk used to refer to the liquid leftover after churning butter.
These days, though, the buttermilk you find at the store is actually a mix of milk and cultures (that’s safe lactic acid bacteria) to make a new acidic dairy product. Buttermilk has a bit of tang to it, much the way yogurt or sour cream does.
You’ll find cultured buttermilk at the store which is typically made with skim milk as well as whole-milk buttermilk which is made with, you guessed it, whole milk.
And, according to Food Editor Rashanda Cobbins, “There are more benefits nutritionally than people realize: more calcium than milk, plus other vitamins and minerals.”
While you may not be focusing on the nutritionals when you’re planning on stirring this into a batch of pancakes, it doesn’t hurt to know that one cup of buttermilk has 35% of your daily calcium and 10 grams of protein.
Why use buttermilk in baking?
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Buttermilk is a unique ingredient that you should definitely add to your regular roster. Thanks to its acidity, buttermilk helps break down long strands of gluten and proteins in baked goods. That means every recipe that uses a splash of buttermilk is just a bit more tender than those that call for regular milk or water. Who doesn’t want more tender and luscious treats (Old-Fashioned Whoopie Pies, anyone?).
But that’s not all that this ingredient is good for. “Buttermilk is acidic and reacts with the alkaline baking soda to add more loft when the oven’s heat hits the dough,” says Prep Kitchen Manager Catherine Ward. That means your scratch-made biscuits and cakes will rise higher and have a lighter texture.
And let’s not forget that buttermilk adds flavor. In more streamlined recipes like this Quick Buttermilk Cornbread, you’ll really be able to detect its signature satisfying tang.
How to Use Buttermilk in Other Recipes
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Buttermilk isn’t just a great ingredient to use in a tender Bundt cake or blueberry scones. It can do wonders for savories as well.
Marinate chicken in buttermilk before frying. The buttermilk will help tenderize the meat for an even more decadent fried chicken experience. You can even use buttermilk as a marinade for grilled chicken.
Buttermilk also adds extra flavor in recipes that typically call for regular dairy milk. A splash of the stuff can really transform mashed potatoes or picnic-ready slaw.
And don’t forget that buttermilk is essential in condiments like ranch dressing.
What if you don’t have buttermilk?
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If you ask me, using the real deal is always the best, especially when it comes to recipes with just a few ingredients. In recipes like biscuits, there’s not a lot of room for substitutions to hide, so do your best to use classic buttermilk there.
However, some recipes let the other flavors shine, like this Coconut Layer Cake. In instances like this, buttermilk substitutes are fair game. You can easily make your own buttermilk at home by adding a bit of vinegar or lemon juice to milk. These ingredients add the acid that many recipes with buttermilk require.
Because sometimes I don’t even have a lemon on hand for this shortcut, I like to keep a jar of powdered buttermilk in my fridge. To use this, just add the appropriate amount of powder to your dry ingredients (there’s a handy chart on the package) and water—you don’t even need milk. And no need to rush to use up this large container. It stays fresh for over a year!
Try These Tasty Uses for Buttermilk
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Buttermilk Chocolate Chip PancakesAt our house, Saturday morning always means pancakes for breakfast. I make the menu special by servings up stacks of these fluffy buttermilk treats studded with mini chips. —Julianne Johnson, Grove City, Minnesota
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Learn why buttermilk makes recipes taste so much better.
Homemade Confetti CakeThis is a moist and fluffy vanilla cake with lots of sprinkles and a whipped vanilla buttercream. It's almost impossible not to feel happy when you see the fun pop of rainbow confetti! —Courtney Rich, Highland, UT
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Out of buttermilk? Here's how to make buttermilk substites at home.
Picnic Fried Chicken Recipe photo by Taste of Home
Picnic Fried ChickenFor our family, it's not a picnic unless we have fried chicken! Chicken, deviled eggs and potato salad are all musts for a picnic as far as my husband is concerned. This is a golden oldie recipe for me—I've used it any number of times. —Edna Hoffman, Hebron, Indiana
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Buttermilk Mashed PotatoesMy sister-in-law, who is a dietitian, shared these buttermilk mashed potatoes with me. The garlic and buttermilk in these smooth mashed potatoes that are better for you than typical versions that include lots of butter. —Stephanie Bremson of Kansas City, Missouri
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Old-Fashioned Buttermilk DoughnutsGuests will have a touch of nostalgia when they bite into one of these old-fashioned doughnuts. Accents of nutmeg and cinnamon, along with a subtle burst of lemon, make them hard to resist. — June Jones, Harveyville, Kansas
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Favorite Mexican Cornbread Recipe photo by Taste of Home
Favorite Mexican CornbreadI love to cook and my supportive and encouraging mom finally convinced me to submit this recipe. I often serve this cornbread with chili. —Donna Hypes, Ramona, California
Homemade Ranch Dressing Recipe photo by Taste of Home
Ranch DressingWhy buy bottled ranch dressing when this recipe is so easy to make—and tastes so much better! Fresh chives are a colorful addition if you have them on hand. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
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Dad’s Blueberry Buttermilk Pancakes Recipe photo by Taste of Home
Dad's Blueberry Buttermilk PancakesMy dad makes blueberry pancakes for us every Saturday without fail. The combination of oats, cornmeal and buttermilk in the batter gives the pancakes heartiness we can't resist. —Gabrielle Short, Pleasant Hill, Iowa
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Red Velvet CheesecakeFestive and oh, so good, this cheesecake will become a fixture on your Christmas dessert menu. The red velvet filling is spiked with cocoa, topped with cream cheese frosting and baked in a chocolate cookie crumb crust. —Karen Dively, Chapin, South Carolina
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Coconut Chicken Tenders with Creamy Caribbean SalsaThis coconut chicken tenders recipe is such a fun change of pace. The salsa's tropical flavor makes the dish fresh and bright. —Jane Estrin, Jacksonville, Florida
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Orange Buttermilk CupcakesSimple and delicious, this is our all-time favorite low-fat dessert. You'll be surprised how well the citrus flavor comes through in every bite.
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Grilled Buttermilk ChickenI created this recipe years ago after one of our farmers market customers, a chef, shared the idea of marinating chicken in buttermilk. The chicken is easy to prepare and always turns out moist and delicious! I bruise the thyme sprigs by twisting them before adding them to the buttermilk mixture; this tends to release the oils in the leaves and flavor the chicken better. —Sue Gronholz, Beaver Dam, Wisconsin
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Old-Fashioned Whoopie PiesWho can resist soft chocolate sandwich cookies filled with a layer of fluffy white frosting? Mom has made these for years. They're a treat that never lasts very long with me and my two brothers around. —Maria Costello, Monroe, North Carolina
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Corn and Green Bean SaladI love the crunch of veggies, so I combined them with a buttermilk Caesar dressing in this corn and green bean salad. It's good served immediately, but it's even better after chilling for a few hours. —Arlene Erlbach, Morton Grove, Illinois
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Buttermilk Cake with Caramel IcingThis fabulous cake and caramel frosting are so tender, it melts in your mouth. It's been a family favorite since the '70s and it goes over really well at church potluck meals. —Anna Jean Allen, West Liberty, Kentucky
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Chicken-Fried Steaks Recipe photo by Taste of Home
Chicken-Fried SteaksMy husband asks me to prepare this easy chicken fried steak recipe regularly. I like it because it's so simple to make. —Denice Louk, Garnett, Kansas
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Blueberry Zucchini SquaresI saw a bar recipe using apple and lemon zest on a muffin mix. I tried it from scratch with shredded zucchini and fresh blueberries instead. It’s a nifty combo. —Shelly Bevington, Hermiston, Oregon
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Air-Fryer Nashville Hot ChickenI live in Tennessee and absolutely love our state's famous Nashville hot chicken. To make cooking it easier, I thought I’d try air-frying. I’m so glad I did—this Nashville hot chicken recipe is almost better than the original. —April Lane, Greeneville, Tennessee
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Southern DressingGrowing up, we didn’t have turkey. We had chicken, chopped and baked in my grandmother’s dressing. Now we leave out the chicken and keep the cornbread dressing. —Suzanne Mohme, Bastrop, Texas
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Devil’s Food Snack CakeMy husband and his friends request this devil's food snack cake for camping trips because it’s easy to transport. That makes it great for taking to potlucks and other events, too, as there's no frosting involved. —Julie Danler, Bel Aire, Kansas
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Utah Buttermilk SconesButtermilk makes these classic Utah scones so delightful that you'll most likely eat too many. The texture is light and airy and the taste is delightful. It's a family favorite we eat often. Don't forget the honey butter—it's the perfect addition to the perfect scone. —Nichole Jones, Pleasant Grove, Utah
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German Pancake Recipe photo by Taste of Home
German PancakePiping hot and puffy from the oven, this golden pancake made a pretty presentation for a skier's theme breakfast I hosted. Served with homemade buttermilk syrup, it's an eye-opening treat. Make several German pancakes if you're feeding a crowd, and keep in mind that my easy syrup tastes great on waffles and French toast, too. —Renae Moncur, Burley, Idaho
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Tropical Carrot CakeI look forward to August because our family reunion means fun and great food, like this classic cake with the special flair it gets from pineapple. My great-aunt gave me this recipe, and I always make it for the reunion.—Victoria Casey, Enterprise, Oregon
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Angel BiscuitsI first received a sample of these light, wonderful angel biscuits, along with the recipe, from an elderly gentleman friend. I now bake them often as a Saturday-morning treat, served with butter and honey. They're perfect with sausage gravy, too! —Faye Hintz, Springfield, Missouri
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Pink Velvet CupcakesMy daughter loves all things pink, so this recipe was just right for her birthday. Even my teenage son (not a fan of pink) ate his share, too. —Paulette Smith, Winston-Salem, North Carolina
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Homemade Irish Soda Bread Recipe photo by Taste of Home
Homemade Irish Soda BreadSome people consider bread to be the most important part of a meal...and this Irish bread satisfies such folks! This recipe is by far the best soda bread I've ever tried. With the addition of raisins, it is moist and delicious! —Evelyn Kenney, Trenton, New Jersey
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Buttermilk-Mushroom Pork Chops Recipe photo by Taste of Home
Buttermilk-Mushroom Pork ChopsI went through several variations before creating the pork chops my family considers perfect! I wanted something rich, delicious and tasty that was still relatively healthy. This is a delicious Sunday dinner idea because you can pop it in the slow cooker in the morning and let it cook while you are at church! I suggest serving it with salad or grilled asparagus. —Kristin Stone, Little Elm, Texa
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Mom's Buttermilk CookiesI treasure my mother’s recipe for these comforting cookie pillows. The tender treats are topped with thick frosting and a sprinkling of chopped walnuts. —Jane Darling, Simi Valley, California
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Buttermilk Buckwheat PancakesThis buckwheat pancake recipe uses buckwheat flour instead of the wheat-based variety. The light and tender buckwheat pancakes offer a nutty flavor and hearty texture. —Taste of Home Test Kitchen
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Basic Buttermilk Salad Dressing Recipe photo by Taste of Home
Basic Buttermilk Salad DressingWhen serving salad to a crowd, this easy buttermilk ranch dressing comes in handy. It make a full quart of creamy, delicious dressing to toss with your favorite greens and veggies. —Patricia Mele, Lower Burrell, Pennsylvania
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Spicy Fried Okra Recipe photo by Taste of Home
Spicy Fried OkraThis fried veggie is a southern delicacy that's sure to add excitement to any summer meal. — Rashanda Cobbins, Milwaukee, Wisconsin
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Tangy Potato Salad with Radishes Recipe photo by Taste of Home
Tangy Potato Salad with RadishesSummer's approach makes my family think of potato salad. This tangy side is also great in the winter when it's served hot with cubed ham. —Peggy Gwillim, Strasbourg, Saskatchewan
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Jalapeno CornbreadIf you’re from the South, you have to have a good cornbread recipe. Here’s a lightened-up version of my mom’s traditional cornbread that tastes just as delicious. —Debi Mitchell, Flower Mound, Texas
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Avocado Dressing Recipe photo by Taste of Home
Avocado Salad DressingButtermilk and plain yogurt create the base for this thick avocado salad dressing, which gets its color from avocado and parsley. The mild mixture is refreshing when dolloped over a tossed green salad. —Taste of Home Test Kitchen
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Buttermilk Pumpkin WafflesMy girlfriend loves pumpkin, so I enjoy making these fluffy pumpkin waffles for her on cool Sunday mornings. —Charles Insler, Silver Spring, Maryland
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Mom's Buttermilk BiscuitsThese fluffy buttermilk biscuits are so tasty slathered with butter or used to mop up every last drop of gravy off your plate. I can still see Mom pulling these tender gems out of the oven. —Vera Reid, Laramie, Wyoming
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After a very long week, I needed some comfort food, so I made this meal on a whim. Cayenne pepper gives it a little kick and rotisserie chicken drastically cuts the prep time, so we don't have to wait long for dinner to be ready. — Jessica Rehs, Cuyahoga Falls, Ohio
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Up Next: Baking with Buttermilk Will Change Your Bakes for Good