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Buttermilk

Explore 217 recipes, 1 article, 75 videos, and more

Cucumber-Buttermilk Gazpacho

Ingredients
  • 3/4 cup whole blanched almonds
  • 1/2 cup sliced blanched almonds, for serving
  • 4 ounces rustic white bread, crust removed, bread cut into chunks
  • 2 1/2 pounds Kirby or regular cucumbers, peeled, seeded, and coarsely chopped (about 4 3/4 cups), plus 1 unpeeled cucumber, diced, for serving (about 9 cucumbers total)
  • 2 small garlic cloves
  • 1/2 cup extra-virgin olive oil, plus more for drizzling
  • 3 tablespoons fresh lemon juice
  • 1 cup buttermilk
  • 2 teaspoons coarse salt
  • Freshly ground pepper, to taste
  • 3/4 cup cold water, plus more if needed
  • 1 large ripe beefsteak tomato, diced, for serving
  • 4 scallions, sliced, for serving
  • 1/2 bunch fresh flat-leaf parsley, for serving
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Buttermilk Biscuits

Other Ideas:
Biscuits, Bread course, Southern
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Buttermilk Biscuits

Time:35 mins
Other Ideas:
Biscuits, Bread course, Southern
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Buttermilk Creams with Strawberries

Time:20 mins
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Tender Buttermilk Biscuits

Ingredients
  • 1 3/4 cups all-purpose flour, plus more for surface
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon coarse salt
  • 1/4 teaspoon sugar
  • 5 tablespoons cold unsalted butter, cut into small pieces, plus more for serving
  • 1 large hard-cooked egg yolk, finely grated
  • 3/4 cup plus 2 tablespoons buttermilk, plus more for brushing
  • Pepper jelly, for serving
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Iceberg Wedges with Chile-Buttermilk Dressing

Time:25 mins
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Iceberg Wedges with Gorgonzola Dressing

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Buttermilk Pastry Cream

Other Ideas:
Make-ahead, Pastry cream
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Blueberry-Buttermilk Scones

Ingredients
  • 1 1/2 cups all-purpose flour
  • 1/2 cup cake flour, (not self-rising)
  • 3 tablespoons granulated sugar
  • 2 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 4 ounces (1 stick) cold unsalted butter, cut into small pieces
  • 1 cup (1/2 pint) blueberries
  • 1/2 cup low-fat buttermilk
  • 1 large egg, plus 1 large egg lightly beaten for egg wash
  • 1/2 teaspoon pure vanilla extract
  • Fine sanding sugar, for sprinkling
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Buttermilk Baked Chicken with Spinach Salad

Time:40 mins
Ingredients
  • 2 1/4 cups low-fat buttermilk
  • 3 tablespoons plus 1 teaspoon honey
  • 6 cloves garlic, minced
  • Coarse salt and ground pepper
  • 4 bone-in chicken breast halves (10 to 12 ounces each), skin removed
  • 2 tablespoons reduced-fat sour cream
  • 1 tablespoon cider vinegar
  • 3 slices white sandwich bread, torn into large pieces
  • 2 teaspoons olive oil
  • 3/4 teaspoon herbes de Provence
  • 1 bag (5 ounces) baby spinach
  • 1 medium red apple, halved, cored, and thinly sliced
  • 1 cup seedless red grapes, halved
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