A Southern buttermilk pie meets fresh glazed strawberries in this delightful dessert.
Grilled chicken is served in a Cobb salad, drizzled with a spicy buttermilk and topped with a creamy blue cheese. A cool salad that is great for these last summer days, but hearty enough for a crisp fall afternoon.
Before roasting, the chicken is tenderized in flavorful buttermilk. Use the leftover poaching liquid to make a delicious garlic and buttermilk cream sauce.
All the creamy components of these biscuits, buttermilk, yogurt, and of course the cheese itself, temper the heat of the chipotle and keep it in balance, without dulling its smoky character.
To showcase how outstanding buttermilk can be, Laura Davis serves a delicious lemon buttermilk ice cream recipe she got out of the Austin American Statesman food section about a million years ago.