32 BEST WAYS TO USE BUTTERMILK
These are some of the best buttermilk recipes out there! From pancakes to biscuits to fried chicken, these easy dishes make buttermilk the star of the show!
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 30
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a buttermilk dish in 30 minutes or less!
Nutrition Facts :
PULLED HEN AND BUTTERMILK DUMPLINGS
Steps:
- In a wide saucepot, melt the butter until browned. Add the Dumplings and a pinch of salt and pepper. Cook, stirring, until the Dumplings are lightly browned. Add the Pulled Hen meat, corn, crushed red pepper, celery, carrots and cooked onions. Add the bourbon and light it on fire to cook off the alcohol. Add the Pulled Hen broth and Parmesan Broth and bring to a simmer. Add the Parmesan and cook until melted into the soup. Check for seasoning and adjust as needed. Divide among 4 soup bowls and garnish with some finely chopped chives.
- In a saucepot, combine the buttermilk, butter, granulated garlic and onion and 1/2 teaspoon salt. Bring to a boil and whisk in the flour all at once. Cook over medium heat, stirring constantly, until a dough is formed and it pulls away from the sides of the pot. Remove from the heat. Using a sturdy wooden spoon, mix in one egg at a time, making sure each one is fully incorporated before adding the next. Once all the eggs are added, wrap the dough loosely in buttered parchment paper and refrigerate until cool, about 3 hours.
- Dust a rimmed baking sheet with flour and set aside. Unwrap the dough and cut into 4 equal portions. On a floured surface, roll the portions into equal-shaped logs, about 1- to 1 1/2-inches thick. Cut into 1-inch long pieces and transfer to the floured baking sheet. Refrigerate until ready to use, or at least 10 minutes.
- Bring a pot of salted water to a boil. Add the dumplings and allow them to float to the surface, then cook 1 minute more. Remove from the water and drain well, then toss with some olive oil and spread on a baking sheet lined with a clean kitchen towel. Let sit at least 30 minutes. (Dumplings can be prepared up to this point well in advance.)
- In a large pot big enough to hold the hen, place the hen, celery, bay leaves, carrots, onions, parsley and 1 tablespoon salt. Cover with cold water and bring to a boil, then turn down to a simmer. Skim the broth while it cooks to remove any impurities. Cook until the meat is tender and easily pulled, about 4 hours.
- Remove the hen and allow to cool until cool enough to handle. Pull all the meat and mix together the white meat and dark meat evenly, then reserve 2 cups of meat. (Reserve the remaining meat for things like chicken salads, rice dishes, soups, etc.) Strain the broth through a fine-mesh strainer and reserve 1 cup. Any excess broth can be used as chicken stock.
- In a saucepot, heat the olive oil over medium heat. Add the bacon and cook until browned. Add the cloves and lightly toast until they are aromatic. Throw in the Parmesan rinds, bay leaves and heavy cream. Bring to a simmer and cook until the Parmesan rinds are very soft, 15 to 20 minutes. Strain through a fine-mesh strainer and reserve.
EASY DROP DUMPLINGS FOR SOUPS AND STEWS
This easy recipe for drop dumplings requires only four ingredients and is perfect for chicken and beef stews and soups. Add parsley or chives for color.
Provided by Diana Rattray
Categories Dinner Lunch Ingredient Soup
Time 20m
Yield 8
Number Of Ingredients 5
Steps:
- Gather the ingredients.
- Sift the flour, baking powder, and salt together in a large bowl.
- Add the milk and mix. The batter should be thick enough to be scooped and dropped from a spoon. Let it rest for a few minutes.
- Once the boiling stew or soup is nearly done, drop spoonfuls of the batter on top. Be sure that there is plenty of liquid in the pot, but try to keep the dumplings on top of the vegetables and meat.
- Cover and cook for about 10 to 15 minutes, depending on the size of the dumplings. Do not remove the lid until it is time to check the dumplings; when ready, a toothpick inserted into one of the dumplings should come out clean.
- Once done, spoon the stew or soup with the dumplings into a bowl and enjoy.
Nutrition Facts : Calories 130 kcal, Carbohydrate 26 g, Cholesterol 2 mg, Fiber 1 g, Protein 4 g, SaturatedFat 0 g, Sodium 523 mg, Sugar 2 g, Fat 1 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
HOMEMADE DUMPLINGS
Just like Grandma used to make! Savory mounds of dough to top bubbling stew.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 10
Number Of Ingredients 6
Steps:
- Mix flour, parsley, baking powder and salt in medium bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk.
- Drop dough by 10 spoonfuls onto hot meat or vegetables in boiling stew (do not drop directly into liquid). Cook uncovered 10 minutes. Cover and cook 10 minutes longer.
Nutrition Facts : Calories 105, Carbohydrate 15 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 220 mg
HOMEMADE DUMPLINGS RECIPE BY TASTY
Dumplings are intimidating (well, they can be). But they also are, in fact, delicious. No matter what you stuff them with, the concept of pillowy, soft dough encasing a luscious, super flavorful filling is enough to warm you up from inside to out. Well, with our homemade dumpling recipe, we're bringing that warm, fuzzy feeling right to your very own kitchen table.
Provided by Pierce Abernathy
Categories Sides
Yield 24 dumplings
Number Of Ingredients 18
Steps:
- In a large bowl, combine the flour, 1 teaspoon of salt, and the warm water and mix until well-combined.
- Roll out dough on a floured surface and knead until smooth.
- Divide the dough into 4 equal parts.
- Roll out 1 piece of dough into a thin log and divide into 6 or 8 pieces, depending on the size of dumplings you want. Repeat with the remaining dough portions.
- Lightly flour the dough pieces and roll out 1 piece into a thin circle roughly 4-inches (10 cm) in diameter.
- Keep the dumpling wrappers separated with a small piece of parchment paper and repeat with the remaining dough.
- Combine the cabbage, green onions, garlic, ginger, soy sauce, and sesame oil in a medium bowl and mix until well-incorporated.
- For the pork filling, combine the ground pork with the remaining teaspoon of salt, the pepper and 1 cup (125g) of the cabbage mixture and stir until well-incorporated.
- For the veggie filling, combine the mushrooms and carrot and microwave for 3 minutes, until soft. Add 1 cup (125g) of the cabbage mixture and stir until well-incorporated.
- For the shrimp filling, combine the shrimp with 1 cup (125g) of the cabbage mixture and stir until well-incorporated.
- To assemble the dumplings, add roughly 1 heaping tablespoon of filling to the center of a dumpling wrapper. With your finger, lightly coat half of the outside of the wrapper with water. Fold the moistened half of the wrapper over the filling and, using your fingers, pleat the edges to seal. Repeat with the remaining fillings and wrappers.
- Heat the oil over medium high in a large skillet and add a few dumplings, cooking them in batches. Once the bottoms of the dumplings start to brown, add a splash of water and cover with a lid. Steam for about 5 minutes, or until the dumplings are cooked and the water has evaporated. Transfer the cooked dumplings to a paper towel-lined plate to remove any excess moisture or grease.
- In a small bowl, combine the soy sauce, rice vinegar, sesame oil, and pepper flakes and stir to combine. Serve the dumplings immediately with the dipping sauce.
- Enjoy!
Nutrition Facts : Calories 150 calories, Carbohydrate 21 grams, Fat 3 grams, Fiber 1 gram, Protein 7 grams, Sugar 1 gram
BUTTERMILK DOUGHNUTS
It doesn't take long for a platter of these doughnuts to vanish. Our grandkids go for them in a big way! They're great for munching at breakfast or brunch.
Provided by Taste of Home
Time 25m
Yield 2-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, beat eggs and sugar until light and lemon-colored. Add butter and vanilla; mix well. Combine flour, baking powder, baking soda, salt and nutmeg; add to egg mixture alternately with buttermilk. Refrigerate, covered, 2-3 hours., Turn onto a floured surface, roll to 1/2-in. thickness. Cut with a floured 3-in. doughnut cutter. , In an electric skillet or deep fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown, 1-2 minutes on each side. Drain on paper towels. If desired, dip warm doughnuts in cinnamon-sugar, confectioners' sugar or additional sugar to coat both sides.
Nutrition Facts : Calories 219 calories, Fat 8g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 229mg sodium, Carbohydrate 33g carbohydrate (14g sugars, Fiber 1g fiber), Protein 4g protein.
BUTTERMILK PANCAKES RECIPE BY TASTY
Here's what you need: all-purpose flour, sugar, kosher salt, baking powder, baking soda, buttermilk, eggs, unsalted butter, unsalted butter, maple syrup
Provided by Betsy Carter
Categories Breakfast
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a bowl, add the flour, sugar, salt, baking powder, and baking soda, and whisk to combine.
- In a bowl or measuring cup, whisk the buttermilk, eggs, and melted butter until smooth.
- Add the buttermilk mixture to the dry ingredients, gently incorporating with a spatula. Make sure not to overmix, as that will result in dense pancakes.
- Add the butter to a pan over medium low heat. Once the butter begins to bubble, add ⅓ cup (80 ml) of batter to the pan.
- Cook until the top side begins to bubble and the bottom is golden brown. Flip the pancake and cook until the underside is golden brown. Repeat with the remaining batter.
- Enjoy!
Nutrition Facts : Calories 449 calories, Carbohydrate 64 grams, Fat 13 grams, Fiber 1 gram, Protein 15 grams, Sugar 10 grams
BUTTERMILK DUMPLINGS
I read the reviews so I hunted down the recipe again and it read 1 2/3-2 cups all purpose flour. Sorry for the misprint it should be good to go now. This is a great dumpling recipe.
Provided by Cookin In Texas
Categories Healthy
Time 25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine buttermilk, baking soda, and baking powder stir until mixture foams.
- Add salt and beaten egg-mix well.
- Stir in enough flour to make a soft but firm dough.
- Drop by teaspoonfuls into simmering broth.
- Cover and simmer gently for 15 minutes.
Nutrition Facts : Calories 155.4, Fat 1.5, SaturatedFat 0.5, Cholesterol 36.9, Sodium 362, Carbohydrate 28.7, Fiber 0.9, Sugar 2.1, Protein 6
BUTTERMILK DUMPLINGS
Make and share this Buttermilk Dumplings recipe from Food.com.
Provided by Lindas Kitchen
Categories Stew
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine dry ingredients. Set aside.
- Combine eggs, buttermilk, and melted butter.
- Stir liquid ingredients into dry ingredients to form a stiff batter.
- Drop tablespoons into simmering stew.
- Cover and simmer 20 minutes.
MOM'S CHICKEN 'N' BUTTERMILK DUMPLINGS
Meet the Cook: I serve this - with a tossed or cucumber salad - to friends dining with us or on visits by our two sons and families (including two grandchildren). -Ellen Proefrock, Brodhead, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 2h45m
Yield 8 servings.
Number Of Ingredients 20
Steps:
- In a stockpot or Dutch oven, combine first seven ingredients. Bring to a boil; skim foam from broth. Reduce heat; cover and simmer until chicken is tender, about 1-1/2 hours. Remove chicken; when cool enough to handle, debone and dice. Strain broth, reserving broth and vegetables. , In the same pot, melt butter. Stir in flour, paprika and pepper until smooth. Gradually stir in 6 cups reserved broth (save remaining broth for another use). Bring to a boil; boil and stir for 2 minutes. Reduce heat; stir in the cream, reserved vegetables and chicken. Cover and bring to a boil; reduce the heat to simmer. , For dumplings, combine flour, baking powder, sugar and salt in a bowl. Combine eggs, buttermilk and butter; stir into dry ingredients to form a stiff batter. , Drop by tablespoonfuls onto simmering mixture. Cover and simmer until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering), about 20 minutes. Serve immediately.
Nutrition Facts : Calories 614 calories, Fat 32g fat (14g saturated fat), Cholesterol 201mg cholesterol, Sodium 1059mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 2g fiber), Protein 42g protein.
IRRESISTIBLE RASPBERRY BUTTERMILK DUMPLINGS
Wonderful twist on this old fashioned favorite, used for dessert or even breakfast! These buttermilk dumplings are light, fluffy, and full of flavor. The very slight tang of the buttermilk compliments the sweetness of the syrup like raspberry dumpling sauce. We love it warm with vanilla ice cream, or they're even great cold!
Provided by SANDSTEPPER
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 40m
Yield 8
Number Of Ingredients 9
Steps:
- In a large pot, combine the raspberries, lemon juice, sugar and water. Bring to a boil, then reduce the heat to low, cover and simmer for about 15 minutes. Stir occasionally, but gently so as not to crush the berries.
- Meanwhile, in a medium bowl, stir together the flour, baking soda and salt. Cut in shortening using a pastry blender or the tines of a fork until the pieces are no larger than peas. Stir in the buttermilk until the dough comes together. If it seems too stiff, add another splash of buttermilk.
- When you lift the lid on the pot, the dumpling sauce should be slightly above the level of the berries. If needed, you can add equal amounts of additional sugar and water to the raspberries. Drop the dumpling dough 1 tablespoon at a time into the boiling sauce. Cover, and simmer for about 5 minutes, then remove the lid, flip the dumplings over and cover again. Cook for another 10 minutes, then remove from the heat and let stand for 10 minutes before serving.
Nutrition Facts : Calories 645.8 calories, Carbohydrate 147.1 g, Cholesterol 0.9 mg, Fat 6.2 g, Fiber 0.8 g, Protein 4.9 g, SaturatedFat 1.4 g, Sodium 176.5 mg, Sugar 113.6 g
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