Our Faux Buttermilk recipe only takes about five minutes to whip up.
Or, you can store it in the freezer-an ice cube tray is a great way to do this, so you can defrost as much as you need at a time.Īnd if you happen to have no buttermilk on your hands (or need a little extra), don’t worry. (Boo.) Usually a carton of buttermilk, if properly stored in the refrigerator, should last about two weeks. If it smells or tastes sour, it’s time to toss it out. Fresh buttermilk should have a tangy aroma and flavor. Don’t knock it ‘til you’ve tried it.Īlthough buttermilk is technically made from soured milk, it can certainly go bad. And of course, there’s that classic Southern snack- crumbled cornbread in a glass of buttermilk. Buttermilk can add a welcome dose of tanginess to all sorts of recipes, from salad dressings, to creamy icebox pies, to mashed potatoes, to pastas. Add chilled butter and pulse until largest pieces of. That acid is also a leavening agent, which is why it makes fluffier pancakes and waffles. Pulse baking powder, salt, sugar, baking soda, and 3½ cups flour in a food processor to combine. Buttermilk is naturally acidic, and when used in marinades, it helps tenderize meat like chicken and pork. While it’s hard to beat the beauty of a freshly baked buttermilk biscuit, this stuff can do so much more in the kitchen. Turn out onto a floured surface, and knead 15 to 20 times. Gradually stir in milk until dough pulls away from the side of the bowl. Cut in shortening until the mixture resembles a coarse meal. Whisk together flour, baking powder, sugar, and salt in a large bowl. Add 2 walnut-size lumps of shortening and a splash of buttermilk to the flour where you made the dent. Preheat the oven to 425 degrees F (220 degrees C). Make a dent in flour by pushing flour from center toward sides of bowl. Sift flour and salt together into a large mixing bowl. Wasting food never feels good, but wasting buttermilk is downright shameful because it can always be put to good use, as these recipes prove. Preheat an oven to 475 degrees F (245 degrees C). You’ll need a good HOT oven so go ahead and preheat your oven to 500 degrees. Cut in Country Crock Spread with pastry blender or two knives, until mixture is size of. Mama’s Buttermilk Biscuit Recipe: Three ingredients are all you’ll need.
Scratch buttermilk biscuit recipes full#
Sometimes a craving for pancakes or biscuits leads to a half full bottle of buttermilk left to spoil in the back of the fridge. Combine flour, baking powder, salt and baking soda in large bowl.
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