Combine the eggs with the remaining 1
tablespoon buttermilk in a bowl.
Not exact matches
In addition, I used organic, grassfed
buttermilk, but if you're dairy free, just sub your favorite dairy - free milk and add a
tablespoon of lemon juice.
In a medium bowl, whisk together the
buttermilk, 3
tablespoons melted butter, eggs and vanilla.
* DIY
buttermilk: I made 2 cups of
buttermilk by putting 2
Tablespoons of vinegar
in a measuring cup, then pouring milk up to the 2 - cup mark.
4 cups bread flour 1
tablespoon double - acting baking powder 1 teaspoon salt 3/4 teaspoon baking soda 1 cup raisins or dried currants, rinsed
in hot water and patted dry * 1
tablespoon caraway seeds * 2 cups
buttermilk
1 cup all - purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 1/2
tablespoons sugar 1 large egg, lightly beaten 1 1/2 cups
buttermilk (I prefer Clover — it really makes a difference
in taste and rise!)
In a separate bowl whisk together the eggs,
buttermilk and 4
tablespoons of the melted butter.
In another bowl, combine
buttermilk, 2
tablespoons of flour, salt and pepper and set aside.
Add the remaining dry ingredients and beat, then stir
in the remaining
buttermilk and 1
tablespoon of lemon juice.
* 3/4 cup crème fraîche (I used my homemade version) * 3 - 4
tablespoons raw apple cider vinegar * 2
tablespoons cultured
buttermilk * 1 handful of fresh basil leaves * 1 handful of fresh cilantro leaves * 1 handful of fresh parsley leaves * 2 medium cloves of garlic, sliced
in half, plus more to taste (if you love garlic) * pinch of ground cayenne pepper — optional * sea salt and freshly ground pepper to taste
In a medium bowl, whisk together the
buttermilk, melted butter, egg, and
tablespoon of bacon drippings.
4 cups all purpose flour 2
tablespoons sugar 1 teaspoon Kosher salt 1 teaspoon baking soda 4
tablespoons cold salted butter,
in thin slices 1 cup raisins 1 egg, lightly beaten 2 cups
buttermilk
I substituted
buttermilk for 1 cup whole milk and 1
tablespoon white vinegar (saw this
in the comments), and the chicken turned out tremendously!
Pineapple coconut cakes with pineapple syrup from Australian Gourmet Traveller Cakes: 65g unsalted butter, softened 75g caster sugar 1 egg 90 ml
buttermilk 3/4 cup + 1/2
tablespoon (110g) self - rising flour 1/3 cup (30g) unsweetened desiccated coconut 1/4 cup (25g) sweetened shredded coconut 40g pineapple, finely diced Pineapple syrup: * 350g pineapple, coarsely chopped 130g caster sugar 3 small limes, juice only 50 ml white rum For pineapple syrup, combine pineapple, sugar, lime juice and 1/2 cup (120 ml) water
in a saucepan and stir over medium - high heat until sugar dissolves.
* homemade
buttermilk: place 1
tablespoon lemon juice
in a 240ml - capacity measuring cup and complete with whole milk.
Silver poppy seed cake trifle from Baking for All Occasions, presentation inspired by Nigella's lemon - raspberry plate trifle Cake: 2 1/4 cups (315g) cake flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 cup (60 ml) whole milk 1/2 vanilla bean, split lengthwise 1/2 cup (60 ml) well shaken
buttermilk 1/4 cup poppy seeds 1
tablespoon fresh lemon juice 200g unsalted butter, room temperature 1 1/2 cups (300g) granulated sugar 4 large (120 ml) egg whites, lightly beaten To serve: 1 cup heavy cream, whipped 1 cup fresh strawberries, hulled and sliced lengthwise 3
tablespoons sliced almonds, lightly toasted Center a rack
in the oven and preheat to 180 °C / 350 °F.
Ingredients For the avocado ranch: 1 ripe California Avocado, peel and pitted, cubed 1/2 cup well - shaken
buttermilk 1 garlic clove, grated or minced 1 scallion, chopped 2
tablespoons finely chopped chives 1 1/2
tablespoons finely chopped dill 1 1/2
tablespoons finely chopped parsley Juice of 1/2 lemon 1/2 teaspoon honey Kosher salt Freshly ground black pepper For the sandwich: 4
tablespoons Frank's Hot Sauce 2
tablespoons unsalted butter 5 ounces high - quality turkey slices, diced Fixings: Brioche bun *, tomato, lettuce, dill pickle slices, crispy bacon, Pepper Jack cheese Instructions To make the ranch, place avocado,
buttermilk, garlic, scallion, chives, dill, parsley, lemon and honey
in a small food processor with a couple pinches of salt and a 1/4 teaspoon black pepper.
Meanwhile, add the remaining 1
tablespoon sugar and 1/2 teaspoon salt to the sauce
in the bowl; whisk
in buttermilk, mayonnaise, celery seed and pepper.
Like others, I took your suggestions (subbing
in some whole wheat flour and reducing the sugar), and I also halved the butter (adding a few more
tablespoons of
buttermilk to guard against dryness).
1 cup
buttermilk 2
tablespoons honey 3 - 4
tablespoons mustard (I used a Guinnes Mustard I still have
in my fridge and love to use with steaks) some salt and pepper a little bit of balsamic vinegar
In a large bowl, whisk together the remaining 6
tablespoons melted butter with the eggs and
buttermilk.
In a blender, combine the cherries,
buttermilk, salt and 1
tablespoon of the lemon juice; purée on high speed until smooth.
Buttermilk Glaze - In a large bowl whisk together 1 1/2 cups organic powdered sugar (make your own in blender or processor: blend 1 cup organic sugar with 2 tablespoons arrowroot until powdery fine), 3 tablespoons organic whole buttermilk, and 1/8 teaspoon
Buttermilk Glaze -
In a large bowl whisk together 1 1/2 cups organic powdered sugar (make your own in blender or processor: blend 1 cup organic sugar with 2 tablespoons arrowroot until powdery fine), 3 tablespoons organic whole buttermilk, and 1/8 teaspoon sea sal
In a large bowl whisk together 1 1/2 cups organic powdered sugar (make your own
in blender or processor: blend 1 cup organic sugar with 2 tablespoons arrowroot until powdery fine), 3 tablespoons organic whole buttermilk, and 1/8 teaspoon sea sal
in blender or processor: blend 1 cup organic sugar with 2
tablespoons arrowroot until powdery fine), 3
tablespoons organic whole
buttermilk, and 1/8 teaspoon
buttermilk, and 1/8 teaspoon sea salt.
For the chicken tenders: Whisk the
buttermilk, hot sauce, 1
tablespoon salt and 1/4 teaspoon pepper together
in a large mixing bowl.
2 1/2 cups rice flour (white, brown, or a mixture of both) 1 2/3 cup potato starch 3 teaspoons baking powder 2 1/2 teaspoons salt 2
tablespoons sugar 1/2 cup dry
buttermilk powder 3
tablespoons egg substitute 3/4 cup shortening, PLUS «PLUS» means this ingredient
in addition to the one on the next line, often with divided uses 3
tablespoons shortening
In another medium bowl, add
buttermilk, eggs, and 6
tablespoons of butter and whisk to combine.
(I make creme fraiche at home using a cup of heavy cream and 2
tablespoons of
buttermilk in a glass jar overnight at room temperature.)
Ingredients 3/4 cup all - purpose flour 3/4 cup whole wheat flour 3
tablespoons sugar 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cups low - fat
buttermilk 1
tablespoon vegetable oil 1 large egg 1 large egg white Cooking spray Directions Preheat oven to 200 degrees F and place a large platter
in the oven.
In a medium bowl, whisk the
buttermilk, whole milk, eggs, coconut extract, honey and the 4
tablespoons of the butter until smooth.
2 yellow or sweet onions, cut
in 1/2 ″ thick rings 1 1/2 cups
buttermilk 1 1/2 cups all - purpose flour 1/2 cup fresh Italian flat leaf parsley, chopped 1
tablespoon kosher salt 1 teaspoon freshly cracked pepper
/ 1 cup cultured, low - fat
buttermilk (you may also use non-fat Greek or Icelandic yogurt, both of which will add more protein than the
buttermilk); if you don't eat dairy, you can try almond milk or another non-dairy milk or yogurt) * 1 large egg * 66 g / 4
tablespoons Nuts»n More Pumpkin Spice peanut spread or any all - natural peanut butter or almond butter (or a combination of the two), warmed
in the microwave, then stirred, so it is very smooth * 2
tablespoons butter
Caramel Cake (Gourmet, January 2008) Cake: 2 cups plus 2
tablespoons sifted cake flour (not self - rising; sift before measuring) 1 teaspoon baking powder3 / 4 teaspoon baking soda1 / 2 teaspoon salt1 stick (4 oz) unsalted butter, softened1 cup granulated sugar1 teaspoon pure vanilla extract2 large eggs, at room temperature 30 minutes1 cup well - shaken
buttermilk Caramel Glaze: Make cake: Preheat oven to 350 °F with rack
in middle.
Proceed as directed, whisking
in 2
tablespoons Dijon mustard with
buttermilk and egg.
To brine chicken:
in a large air tight container or freezer bag add
buttermilk, 3
tablespoons of kosher salt, 2
tablespoons of spice blend and 1/4 cup of hot sauce and whisk together.
In a large bowl, combine chicken with 2
tablespoons TABASCO ® Sauce,
buttermilk, pickle juice, and salt.
In a small bowl, place the confectioner's sugar, remaining 1
tablespoon cocoa powder, and 2 teaspoons milk or
buttermilk and mix to combine.
** if you don't have greek yogurt substitute with 1/2
buttermilk (make your own -
in a half cup measurement add 1/2
tablespoon lemon juice and top up (to remaining half cup) with milk, let sit 15 minutes.
Next, pour soy milk into a bowl and stir
in 1
tablespoon of apple cider vinegar to prepare
buttermilk.
Place remaining 2
tablespoons lime juice, remaining 1/4 teaspoon salt, zucchini mixture, avocado,
buttermilk, and cumin
in a blender, and process until mixture is smooth.
Ingredients 1 cup all purpose flour (120g) 1 teaspoon baking powder 2
tablespoons sugar 1/4 teaspoon salt 1 cup
buttermilk (240 ml) 1 egg Directions: — Mix everything
in a large bowl.
In a blender, combine the
buttermilk, garlic, peppers, cilantro, mint and 2
tablespoons of the salt and purée until smooth.