Buttermilk Biscuits

This is a basic buttermilk biscuit recipe that makes a good base for strawberry shortcakes. But the biscuits are also great toasted with butter and jam for breakfast, or served along a bowl of seafood chowder,

Buttermilk Biscuits
2 cups all-purpose (plain) flour
1 Tablespoon granulated (white) sugar
2 1/2 teaspoons baking powder
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
3/4 cup unsalted butter, cold and cubed
1 cup cold buttermilk

Preheat oven to 400◦F. 
Blend together the flour, sugar, baking powder, soda, and salt. Cut in the butter until crumble. Stir in enough buttermilk to bind the dough, then knead on a floured surface until combined.
Roll dough out to 3/4 inches thick. Cut into 3 inch circles.
Bake on an ungreased baking sheet for about 18 minutes until golden.
Makes 12 biscuits. 

Buttermilk Breakfast Dumplings

This is a slightly different breakfast dish, something like I've never made before. I just sort of came up with it on the fly yesterday morning. It is quick and easy to do, and quite tasty. Flavors could definitely be played with in this dish, and these could be served for a sweet or savory breakfast. 

Buttermilk Breakfast Dumplings
1/3 cup whole wheat flour
1-3 teaspoons wheat germ or ground flaxseed (optional)
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/3 cup plain Greek yogurt
1 Tablespoon honey or maple syrup
1-2 Tablespoons buttermilk, soured milk, or milk

Heat a small greased frying pan over medium heat.
In a small bowl, mix together the dry ingredients. Stir in the wet ingredients. Dough should have no dry flour remaining, but should be thick and sticky. It should not be so runny as to be poured, so add milk accordingly.
Drop dough by spoonfuls into the prepared pan. A small ice cream scoop works great to get uniform sizes. Cook for a few minutes on each side until they are nicely browned and crisp.
Makes about seven dumplings.

These dumplings get their buttermilk flavor from both the milk and the yogurt. Regular milk may be used, or you could just ass a little squirt of vinegar or lemon juice if desired. These have a crisp exterior and a soft, fluffy interior. They can be served in a variety of ways, and are also great for dipping into yogurt, fruit sauce, nut butters, etc. They are a great accompaniment for many breakfast items.

Rustic Sour Milk Quickbread

Rustic Sourmilk Quickbread

4 cups all-purpose (plain) flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1 teaspoon granulated (white) sugar

1/2 teaspoon salt

1 large egg, beaten

2 tablespoons oil

1 1/2 cups sour milk or buttermilk

Preheat oven to 350◦F. Grease or line a 9x5 inch loaf pan. 

In a large bowl, stir the dry ingredients together. Add remaining ingredients and mix well. You may need to add a little more milk, dough should be sticky with no dry flour. Spread in prepared pan and bake for about an hour.

This is a quick and easy recipe to make as a no-fuss side for supper. It can bake in the oven right alongside the main course. If you are barbecuing, you can even cook this bread on the barbecue as well! You could easily change the recipe up a little and use whole grains or whole wheat flour, add herbs and spices, or even turn it into a cheese bread. This bread freezes well, and can be served many ways; just with butter, toasted with garlic spread, with melted cheese, with jam for breakfast, etc. 

Buttermilk Frosting

To tell you the truth, I had never heard of a buttermilk frosting before I tasted it on my own birthday cake. It is similar to buttercream, but uses buttermilk in place of regular milk or water to add a little more flavor. The texture and consistency is therefore slightly different and reminds me of the Creamy White Frosting I once made. Because buttermilk is slightly sour, it cuts down on the sweetness in the frosting a bit, so this is a could frosting recipe for those who do not like sickly sweet frostings. I am not sure if homemade buttermilk (essentially milk with vinegar) would work as well in this recipe as store-bought buttermilk. 

Buttermilk Frosting
1/2 cup butter, softened
approximately 4 cups icing sugar
1 teaspoon vanilla extract
4-5 Tablespoons buttermilk

Beat butter until creamy, gradually beat in sugar. Slowly beat in vanilla and milk, beat until smooth. Add a little extra sugar or buttermilk to achieve desired consistency. 

Adapted from: http://www.myrecipes.com/recipe/buttermilk-frosting-00420000008164/

Buttermilk Whole Wheat Quickbread

Buttermilk Quickbread
3 cups whole wheat flour
1/2 cup natural wheat bran
1/2 cup ground flax seed
2 teaspoons cream of tarter
1 teaspoon baking soda
1 teaspoon granulated sugar
1 teaspoon salt
1 1/2 cups buttermilk
1 large egg, beaten
2 Tablespoons oil

Preheat oven to 350◦F. Grease a 9x5 inch loaf pan.
In a large bowl, mix the dry ingredients. Make a well in the center. Add remaining ingredients, mix well. Spread in prepared pan. Bake for 45 to 55 minutes. 

This is a really quick and easy bread to make when all you have time to do is mix and pour. It is hearty and nutritious. The grains can be varied, and seeds and nuts may be added.