Buttermilk From Scratch Recipes

BASIC BUTTERMILK CAKE

Basic Buttermilk Cake image

This came in a pamplet in the free Hallmark Magazine. You can use this basic recipe for a layer cake with icing, cupcakes or a sheet cake with icing or a glaze. I wanted to keep so am posting here. Prep time is a guess as I have not personally made this cake yet. Makes two 8-inch round or square layers, or two dozen cupcakes, or one 9 x 13 x 2 inch cake or 10 muffin-size cupcakes

Provided by TXOLDHAM

Categories Dessert

Time 35m

Yield 12 serving(s)

Number Of Ingredients 8

Ingredients

3/4 cup unsalted butter, softened
1 1/2 cups sugar
3 large eggs, at room temperature
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup buttermilk, at room temperature
1 1/2 teaspoons vanilla

Steps:

Preheat oven to 350 with rack in the middle of the oven. Butter cake pans and line the bottoms with wax paper or parchment paper cut to fit. Butter the paper. If making cupcakes, use paper liners or butter the cupcake pan.
Beat the butter and sugar at medium speed with electric mixer until light and fluffy in a large mixing bowl. Beat in eggs one at a time. Scrape bowl and beaters to incorporate.
Sift the flour with the baking powder and baking soda. Add one quarter of the dry mixture to the butter-egg mixture and then add the vanilla and a third of the buttermilk. Repeat beginning and ending with the flour mixture and scraping well after each addition.
Pour the batter into the prepared pans and spread to the edges with a spatula. Bake 25 to 30 minutes or until a toothpick inserted into center comes out clean.
Cool in pans of a rack for 5 minutes. Turn pans onto the rack, remove parchment paper or was paper and cool completely before frosting.

Nutrition Facts : Calories 302.6, Fat 13.1, SaturatedFat 7.8, Cholesterol 84.2, Sodium 176.1, Carbohydrate 42.1, Fiber 0.6, Sugar 26.2, Protein 4.5

MOM'S BUTTERMILK PANCAKES

Mom's Buttermilk Pancakes image

These pancakes are passed down from my grandmother, who was fully Scandinavian. They are light and fluffy, and great with berry syrups. I have made these for years as a special treat, and I hope you enjoy them as much as my family has.

Provided by Cinnken

Categories 100+ Breakfast and Brunch Recipes Pancake Recipes

Time 30m

Yield 4

Number Of Ingredients 6

Ingredients

1 cup flour
1 teaspoon salt
1 teaspoon baking soda
1 egg
1 ⅛ cups buttermilk
2 tablespoons butter, melted

Steps:

Preheat and lightly grease a large skillet or electric griddle.
Mix the flour, salt, and baking soda together in a bowl. Add the egg, buttermilk, and butter; stir together lightly, but keep it lumpy. The batter should look thick, spongy, and puffy.
Drop 1/3 cup of the batter onto the cooking surface, spreading lightly with the bottom of the cup. Cook until lightly-browned on each side, 1 to 2 minutes per side.

Nutrition Facts : Calories 210.1 calories, Carbohydrate 27.2 g, Cholesterol 64.5 mg, Fat 7.9 g, Fiber 0.8 g, Protein 7.1 g, SaturatedFat 4.5 g, Sodium 1027.4 mg, Sugar 3.5 g

BUTTERMILK POUND CAKE

Buttermilk Pound Cake image

Now that I've retired from teaching, I have more time to bake. This buttermilk pound cake is the one I make most often. It is a truly southern recipe, and one I think can't be topped-once people taste it, they won't go back to their other recipes with buttermilk. -Gracie Hanchey, De Ridder, Louisiana

Provided by Taste of Home

Categories Desserts

Time 1h20m

Yield 20 servings.

Number Of Ingredients 8

Ingredients

1 cup butter, softened
2-1/2 cups sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
3 cups all-purpose flour
1/4 teaspoon baking soda
1 cup buttermilk
Confectioners' sugar, optional

Steps:

In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine flour and baking soda; add alternately with buttermilk and beat well. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° until a toothpick inserted in the center comes out clean, about 70 minutes. Cool in pan for 15 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar if desired.

Nutrition Facts : Calories 285 calories, Fat 10g fat (6g saturated fat), Cholesterol 68mg cholesterol, Sodium 134mg sodium, Carbohydrate 45g carbohydrate (30g sugars, Fiber 1g fiber), Protein 4g protein.

HOMEMADE BUTTERMILK

Homemade Buttermilk image

When you need a buttermilk substitute for a recipe, you can make your own. I use this when making my Irish soda bread.

Provided by noubeh

Categories 100+ Everyday Cooking Recipes

Time 10m

Yield 1

Number Of Ingredients 2

Ingredients

1 cup milk
1 tablespoon lemon juice

Steps:

Pour milk into a bowl; add lemon juice and stir to combine. Let sit for 5 minutes. Use immediately.

Nutrition Facts : Calories 123.3 calories, Carbohydrate 11.9 g, Cholesterol 19.5 mg, Fat 4.8 g, Protein 8.1 g, SaturatedFat 3.1 g, Sodium 100.1 mg, Sugar 11.5 g

HOMEMADE BUTTERMILK

Homemade Buttermilk image

Provided by Food Network

Categories condiment

Time 15m

Yield 1 cup

Number Of Ingredients 2

Ingredients

4 1/2 teaspoons white vinegar, or fresh lemon juice
1 cup milk

Steps:

Place the vinegar in a glass-measuring cup, and add enough milk to make 1 cup total liquid. Stir to combine and let stand for 10 to 15 minutes (The mixture will begin to curdle).
Use as needed in a recipe, or cover and refrigerate until needed.

BUTTERMILK FROM SCRATCH

Buttermilk from Scratch image

Why buy it from the supermarket when you can easily make your own at home for a fraction of the cost. Here's a quick and easy solution. VIDEO https://www.youtube.com/watch?v=U-2POoS6uoE

Provided by CLUBFOODY

Categories Low Protein

Time 5m

Yield 1 cup

Number Of Ingredients 2

Ingredients

1 cup milk
2 tablespoons lemon juice (substitute white vinegar)

Steps:

Pour in the lemon juice or white vinegar in a glass-measuring cup.
Add enough milk to make 1 cup total liquid.
Stir well to combine and let stand for 10 minutes so the mixture begins to curdle.
Proceed with your recipe.

Nutrition Facts : Calories 162.9, Fat 9, SaturatedFat 5.6, Cholesterol 34.2, Sodium 119.9, Carbohydrate 13.4, Fiber 0.1, Sugar 0.8, Protein 8.1

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