Buttermilk might not be a great drink, but as an ingredient in biscuits? Delicious

features@beaufortgazette.comApril 17, 2013 

I love milk. There is nothing like a cold glass of whole or reduced fat milk. There is nothing like a cup of hot chocolate made with real milk.

Buttermilk, however, is not something I enjoy drinking. But I can prepare foods with it.

See what your taste buds say to you as you prepare these recipes:


2 cups self-rising flour

1/3 heaping cup Crisco

3/4 cup buttermilk

Preheat oven to 475 degrees. In a large bowl, rub flour and shortening together with hands until mixture looks like meal. Add buttermilk and stir until it forms a ball. Turn dough onto a floured surface. Knead lightly until dough is no longer sticky. Roll and cut into 16 biscuits. Bake until light brown.

Recipe from Ervena Faulkner's personal file


2 sticks butter

3 cups sugar

5 large eggs

1 1/4 teaspoons vanilla extract

3 cups flour

1/2 teaspoon baking powder

3/4 cup buttermilk

Preheat oven to 325 degrees. Grease and flour a 12-cup Bundt or tube pan and set aside. In a large bowl, cream the butter until light and fluffy. Gradually add the sugar and continue beating until light and fluffy. Add the eggs one at a time and beat well after each addition. Add vanilla extract and mix to blend. In a separate bowl, sift together the flour and the baking powder. Alternate between gradually adding the flour mixture and the buttermilk to the butter mixture, beating after each addition. Pour into prepared pan and bake for one hour.

Makes: 10 to 12 servings

"Southern Homecoming Traditions, Recipes and Rembrances" (2006), by Carolyn Quick Tillery


1 cup butter

2 cups sugar

4 eggs

1 teaspoon lemon flavoring

3 cups flour

1/2 teaspoon baking soda

1/8 teaspoon salt

1 cup buttermilk

Cream butter; add sugar gradually. Cream well. Add eggs one at a time, beating well after each. Add flavoring, and mix well. Mix flour, baking soda and salt; add to mixture alternately with buttermilk. Bake at 300 degrees for one hour.

"First Lady Cookbook" (1976), from Mrs. R. R. Steuer of Gaffney


2 pounds red bliss potatoes, unpeeled

1/2 cup buttermilk

1/4 cup (1/2 stick) butter

Salt and freshly ground black pepper to taste

Scrub the potatoes. Cut in half, and place in a medium saucepan. Cover with cold water and bring to a boil. Cook until the potatoes are tender, about 20 minutes. Drain; add the buttermilk and butter. Mash until creamy. Season with salt and pepper. Serve immediately.

Recipe from Ervena Faulkner's personal file

Columnist Ervena Faulkner is a Port Royal resident and a retired educator who has always had an interest in food and nutrition. Email her at features@beaufortgazette.com.

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