Don’t let it go to waste!
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Don’t toss that leftover buttermilk! Whether you’ve been churning homemade butter or simply have a bit left from a store-bought carton, that tangy, creamy buttermilk still has so much to offer in your kitchen. Buttermilk adds richness, tenderness, and a gentle zing to recipes, making it a versatile ingredient in both sweet and savory dishes.
Have you tried making our spreadable homemade butter yet? Give it a try to make some buttermilk!
Pro tip: Traditional buttermilk from homemade butter is thinner than cultured store-bought buttermilk, but homemade buttermilk (or leftover buttermilk) is still packed with flavor and both can be used interchangeably in most recipes. Just shake or stir before using, and store it in the fridge for up to a week, or freeze it in ice cube trays for longer storage.
Ready to reduce food waste and boost flavor? Here are 6 simple and delicious ways to use up leftover buttermilk
Fluffy Buttermilk Pancakes or Golden Waffles
One of the best-known uses for leftover buttermilk is in classic breakfast dishes. Buttermilk reacts with baking soda to create light, fluffy pancakes and waffles with a subtle tang.
How to use it: Substitute regular milk in your favorite pancake or waffle recipe with buttermilk. Add a pinch of baking soda to help with rise and fluffiness.
Tender Biscuits or Buttery Scones
Buttermilk gives homemade biscuits and scones a tender, melt-in-your-mouth texture and just the right amount of tang. The acidity helps relax gluten and activate baking soda, making these baked goods soft yet structured.
How to use it: Replace the milk or cream in your scone or biscuit recipe with chilled buttermilk. For extra lift, don’t overwork the dough!
Crispy Buttermilk Fried Chicken
Soaking chicken in buttermilk before frying tenderizes the meat and adds incredible depth of flavor. The acidity breaks down proteins slightly, resulting in juicy, flavorful bites with a perfectly crispy crust.
How to use it: Marinate chicken pieces in buttermilk (seasoned with salt, pepper, and spices) for at least 4 hours or overnight. Dredge in seasoned flour and fry until golden brown.
Creamy Buttermilk Salad Dressings
Buttermilk is an ideal base for tangy, creamy salad dressings. It’s lighter than mayonnaise and adds a fresh zing that complements greens, roasted veggies, or grain bowls.
How to use it: Whisk together your leftover buttermilk, olive oil, lemon juice, garlic, herbs, and a touch of honey for a quick dressing. Add Dijon mustard or Greek yogurt for extra body.
Flavorful Buttermilk Marinades for Meat or Tofu
Buttermilk makes an excellent marinade not just for chicken, but for pork, turkey, or even tofu. The enzymes and acidity gently break down proteins, keeping them moist and tender while infusing flavor.
How to use it: Combine your leftover buttermilk with your favorite herbs and spices (think paprika, garlic, chili flakes, or curry powder) and marinate meat or tofu for a few hours before cooking.
Homemade Ranch or Blue Cheese Dip
Skip the bottled stuff! Homemade dips with buttermilk are fresher, creamier, and so easy to make. They’re perfect for veggies, chips, wings, or as a spread on sandwiches.
How to use it: Mix buttermilk with sour cream or mayo, add garlic powder, onion powder, fresh herbs (like dill or chives), and a splash of lemon juice. Stir in crumbled blue cheese for a bold version.
Bonus Tip: Freeze Your Buttermilk for Later
If you’re not ready to use it right away, freeze your leftover buttermilk in ice cube trays or small containers. Once frozen, transfer to a freezer bag and label. Thawed buttermilk may separate, but a quick whisk will bring it back together!
Waste less, flavor more. Buttermilk is a humble ingredient that can elevate everyday dishes. Which recipe will you try first?
