Five Ways With Buttermilk

Buttermilk is a wonderful and versatile ingredient. It’s often associated with indulgences: buttermilk fried chicken, buttermilk pancakes and, my personal favourite, which I miss dearly from my time in the US: buttermilk biscuits. It can be used raw or cooked, as a marinade or dressing, in food and even in drinks. It’s common in the US, but is often overlooked in the UK. It’s originally a byproduct of making butter; when you over-whip cream to produce butter, you’re left with a milky liquid, whi...