Grandmother's Buttermilk Cornbread.

Grandmother's Buttermilk Cornbread Recipe - Allrecipes.com
Recipe By:Bethanyweathersby - sweet and moist!

Ingredients
1/2 cup (113 gram) butter
2/3 cup white sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt

Directions
Preheat oven to 175C.
Grease an 20 cm square pan (or Cast Iron Skillet).
Melt butter in large microwavable bowl.
Stir in sugar.
Quickly add eggs and beat until well blended.
In separate container combine buttermilk with baking soda and stir into mixture in pan.
Stir in cornmeal, flour, and salt until well blended and few lumps remain.
Pour batter into the prepared pan or Cast Iron Skillet.
Bake in the preheated oven for 30 minutes (40 minutes when you use whole wheat flour), or until a toothpick inserted in the center comes out clean.

Note: You could make this in a cast iron skillet.
Greased skillet with vegetable oil and put it in the oven while assembling the recipe.
Mix all ingredients in the pan where you melt the butter in. Less dishes.
Pour batter into the hot skillet.
Bake for 25 minutes.

Substitute for Buttermilk:
- 1 cup milk
- 1 tablespoon lemon juice or 1 tablespoon vinegar
Combine ingredients and let stand 5 minutes.
After 5 minutes, mix together well and use as buttermilk in any recipe!
OR:
If you warm the milk in the microwave for about 30 seconds, then add the vinegar or lemon juice it will be sour and ready to use immediately!

I use a regular pot to melt my butter in.
After the butter has melted I proceed with adding the rest of the ingredients in that same pot.
I do NOT get a separate bowl for mixing in.
After all the ingredients are mixed in the pot I pour the batter into a baking pan.
I do NOT mix everything in the pan I'm baking it in.
I do NOT keep the butter and sugar mixture out when mixing the rest of the ingredients.
Hope that helps.

Raspberry+Blueberry Buttermilk Cake.

Everyday cakes!
Adapted from Smittenkitchen - APRIL 7, 2008.

You can just ignore the word “raspberry” up there and swap it up with any which berry you please, like blackberries or blueberries or bits of strawberries or all of the above.
This is a good, basic go-to buttermilk cake — moist and ever-so-light!
Makes one thin 15 cm/9-inch cake, which might serve eight people...or "Two of Us".


1 cup (130 grams) all-purpose flour
1/2 teaspoon (2 grams) baking powder
1/2 teaspoon (2 grams) baking soda
1/4 teaspoon salt
1/2 stick (56 grams) unsalted butter, softened
2/3 cup (146 grams) plus 1 1/2 tablespoons (22 grams) sugar, divided
1/2 teaspoon pure vanilla extract
1/2 teaspoon finely grated lemon zest (optional)
1 large (57 grams) egg
1/2 cup (118 ml) well-shaken buttermilk
1 cup (5 ounces or 140 grams) fresh raspberries+blueberry


Preheat oven to 200°C/400°F with rack in middle.
Butter and flour a 15 cm/9-inch round cake pan.

Whisk together flour, baking powder, baking soda, and salt and set aside.
In a larger bowl, beat butter and 2/3 cup (146 grams) sugar with an electric mixer at medium-high speed until pale and fluffy, then beat in vanilla and zest, if using.
Add egg and beat well.

At low speed, mix in flour mixture in three batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.
Spoon batter into cake pan, smoothing top.
Scatter raspberries+blueberry evenly over top and sprinkle (optional) with remaining 1 1/2 tablespoons (22 grams) sugar!

Bake until cake is golden and a wooden pick inserted into center comes out clean, 20 to 25 minutes.
Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more.
Invert onto a plate.



Make your own almost-buttermilk:
No need to buy buttermilk especially for this or any recipe.
Add one teaspoon tablespoon [updated, as an astute reader pointed out that the larger amount is more common] of vinegar or lemon juice to one cup of milk and let it sit until it clabbers, about 10 minutes.
Voila, buttermilk!

How to Make Makeshift Buttermilk

How to Make Makeshift Buttermilk

Pancakes.

blueberry pancakes + pancake 101 | smitten kitchen
Best Buttermilk Pancakes
Adapted from Martha Stewart’s Original Classics Cookbook

Yield: Martha says this makes 9 6-inch pancakes; I got about 16 4-inch ones, which are closer to the size I like

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt, or slightly less table salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 tablespoons unsalted butter, melted, plus 1 tablespoon extra for brushing griddle (I’ve made these pancakes with and without the butter mixed in, and can say with confidence they work either way. They’re just richer with it, of course.)
1 cup blueberries, fresh or frozen and thawed (optional)

1. Preheat an electric griddle to 190°C, or place a griddle pan or cast-iron skillet over medium heat.
Whisk together the flour, baking powder, baking soda, salt, and sugar in a medium bowl.
Add the eggs, buttermilk, and 4 tablespoons melted butter, and whisk to combine.
The batter should have small to medium lumps.

2. Test the griddle by sprinkling a few drops of water on it.
If the water bounces and spatters, the griddle is hot enough.
Using a pastry brush, brush the remaining 1/2 teaspoon butter onto the griddle.
Wipe off the excess with a folded paper towel.

3. Using a 113 millilitres ladle, about 1/2 cup (for a 15 cm pancake), pour the batter in pools 5 cm apart.
If you wish to make blueberry pancakes, arrange a handful over the cooking pancake, pressing them in slightly.
When the pancakes have bubbles on top and are slightly dry around the edges, about 2 1/2 minutes, flip over.
If any batter oozes or blueberries roll out, push them back under with your spatula. Cook until golden on bottom, about 1 minute.

4. Repeat with the remaining batter.
You can keep the finished pancakes on a heat-proof plate in the oven at 79°C.
Serve warm.

Buttermilk scones.

my favorite buttermilk biscuits | smitten kitchen

2 1/4 cups (280 grams) all-purpose flour
2 teaspoons to 1 1/2 tablespoons (10 to 20 grams) sugar (to taste, see note above)
1 tablespoon (15 grams) baking powder
3/4 teaspoon (5 grams) table salt
3/4 teaspoon baking soda
9 tablespoons (125 grams) chilled unsalted butter, cut into small chunks
3/4 cup (175 ml) buttermilk

Heat oven to 400°F/220°C and cover baking sheet with parchment paper.
Whisk flour, sugar, baking powder, salt and baking soda in large, wide bowl.
Using fingertips or a pastry blender, work butter into dry ingredients until the mixture resembles a coarse meal.
Add buttermilk and stir until large, craggy clumps form.
Reach hands into bowl and knead mixture briefly until it just holds together.

To form biscuit rounds:
Transfer dough to floured counter and pat out until 1/2 to 3/4-inch thick (err on the thin side if uncertain, as the tall ones will literally rise and then tip over, like mine did the day I photographed these).
Using a round cutter (2 inches for regular sized biscuits, 3 inches for the monstrous ones shown above), press straight down — twisting produces less layered sides — and transfer rounds to prepared sheet, spacing two inches apart.

To make drop biscuits:
Drop 1/4-cup spoonfuls onto baking sheet, spacing two inches apart.

Both methods:
Bake until biscuits are golden brown on top, about 12 to 15 minutes.
Cool slightly, then serve warm, with butter/jam/eggs/bacon/sausage and gravy or any combination thereof.
Happy weekend!

Do ahead:
Biscuits are best freshly baked.
When I want to plan ahead, I make the biscuit dough and form the individual biscuits, then freeze them until needed.
They can be baked directly from the freezer, will just need a couple more minutes baking time.

Lemon Scones with Blackberries.

Recipe for Lemon Scones with Blackberries
Recipe by: Carla Snyder
Recipe type: Breakfast / snack
Serves: 12

Ingredients
2 c unbleached all-purpose flour
⅓ c granulated sugar
2 tsp baking powder
1 tsp baking soda
¼ tsp salt
Zest of one lemon plus 1 tbsp juice
10 tbsp unsalted butter, softened and cut into pieces
⅔ c buttermilk plus 2 tbsp/30 ml for brushing the tops of the scones
12 oz fresh blackberries
1 cup/240 ml powdered sugar
Instructions
Preheat an oven to 400°F/220°C and line a baking sheet with parchment paper.
Combine the flour, sugar, baking powder, soda, salt and zest to a mixer bowl.
Add the butter and rub it into the flour with your fingers until it resembles fine meal.
Stir in the buttermilk and blackberries and mix just until combined.
See the “It’s that easy” tip.
Turn the scone batter onto a lightly floured surface and divide it into 2 mounds.
Sprinkle the top of each mound with a little flour and gently pat each into a circle about 6-inches in diameter.
Cut each disk into 6 wedges.
Transfer the scones to a parchment lined baking sheet, brush with the 2 tbsp/30 ml buttermilk and bake them for 25 to 30 minutes or until they are golden brown and firm to the touch.
Cool on a rack.

Mix the powdered sugar and lemon juice together in a small bowl.
Drizzle the icing over the warm scones adding more lemon juice or water if it’s gloppy and not drizzly.
Serve warm or room temperature.
Make-Ahead: Eat these scones within a few hours of being baked for best flavor and texture.
If you must make them ahead, allow them to cool and freeze them in freezer bags.
Thaw at room temperature.


Lemon Scones with Blackberries - Ravenous Kitchen Ravenous Kitchen

Buttermilk scones.

- local milk | flaky + fluffy buttermilk biscuits from scratch
ingredients

2 cups (250 grams) unbleached, all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1/4 cup (56 grams / 1/2 stick) unsalted butter, cut into dice
Scant cup (230 grams) real buttermilk like cruze farm's

instructions

- heat oven to 218°c/425°f.
- whisk together the flour, baking powder, and salt.
- using your fingers cut the butter into the flour mixture until it's just crumbled and no pieces larger than a pea remain.
- pour in the buttermilk. Stir just until all the dry bits are incorporated, no longer.
It should be sticky and shaggy.
Not dry.
Not wet.
Sometimes humidity can affect this.
You'll get used to your dough and know when to add a splash extra or flour your surface a little more heavily.
- lightly flour a work surface and turn your dough out onto it.
- lightly flour the top of your dough and use your hands to pat it out into a rectangle a little over an inch thick.
- fold that rectangle toward you, rotate the dough counter clockwise, roll it out gently using a wooden rolling pin. Use a "bouncing" motion from the center of the dough, - --- careful to not crush the outer edges and destroy your layers.
It's important to roll very gently.
Repeat the folding and rolling two more times.
Sometimes I add an extra fold if i'm feeling extra foldy.
- roll the dough out to about an inch thick and using a floured biscuit cutter, cut your biscuits (be sure to not twist your cutter, it will seal the edges and they won't rise As well, gently gathering and re-rolling the scraps until the dough is used up, placing the cut biscuits touching one another on a lightly greased baking sheet (they will help each other rise, that's why you want them touching.
But i'm not gonna light, I don't bother to grease mine.
I also don't brush them with anything.
I like them simple, simple.
- bake for 10-15 minutes depending on the size of your biscuits, the weather, and your oven.
They should be golden brown and fluffily cooked through.
Enjoy warm with all manner or honey, sausage, jams, ham, and, of course, good butter.

more:
- The Yellow House » Buttermilk tangelo scones
- my favorite buttermilk biscuits | smitten kitchen

Chicken in buttermilk brine.

Buttermilk Brine Recipe - Bon Appétit
Ingredients

1 Liter buttermilk
4 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Whole chicken and/or chicken pieces

Preparation
Combine buttermilk, salt, and pepper in a large resealable plastic bag. Add chicken and chill at least 4 hours or overnight. Drain before using.
Curry
Add 4 teaspoons curry powder, 2 teaspoons ground cumin, and 2 teaspoons ground turmeric.
Chipotle
Add 2 tablespoons adobo sauce from a can of chipotle chiles in adobo.
Louisiana-Style
Add 2 tablespoons smoked paprika, 2 tablespoons Tabasco, and 2 teaspoons celery seeds.
Lemon-Dill
Add 2 thinly sliced lemons, 4 finely grated garlic cloves, and 2 cups chopped fresh dill.

Oatmeal pancakes with yeast.

Oatmeal is a meal made of oats - cereal grain.
Here in England, we have porridge!
Porridge is made from crushed oats whereas oatmeal is made from rolled oats.
Pretty much the same.
yeast pancakes
Night before:
Mix 1 cup of starter, 1.5 cups warm water, 2.5 cups flour (a mix of white and wheat is good) cover with foil and let stand overnight.
I put mine in the oven with the light on; it’s the perfect temp.
The next morning:
Mix 1 egg, 2/3 cup milk, 1 teaspoon baking soda, 1 teaspoon salt, 2 tablespoons brown sugar and 2 tablespoons vegetable oil.
Whisk into the mixture from the night before, let stand for five minute and drop onto griddle.
Try them served with warm maple syrup and fresh strawberries and blueberries.