Buttermilk is nothing more than the liquid leftovers of the butter churning process. To say that it is just a byproduct of butter, however, is a gross underestimate of its culinary capabilities.

The tang of buttermilk is used to liven up countless baked goods, and it has played a huge part in helping transform otherwise prosaic fried chicken into a gastronomic masterpiece. Whether its unique and unmistakable flavor is in the background, as in buttermilk biscuits, or standing center stage, like in buttermilk pie and ice cream, buttermilk is welcome and appreciated.

Classic Buttermilk Biscuits
Ingredients You Will Need:
2 cups all-purpose flour
¼ teaspoon baking soda
4 teaspoons baking powder
¾ tablespoon kosher salt
5 tablespoons butter, cold
1 cup buttermilk

Preheat your oven to 425 degrees Fahrenheit. Sift the first four ingredients together in a large bowl. Cut the cold butter into chunks and, using your fingers, rub it into the dry ingredients. It is important that the butter is very cold to begin with so that it stays solid throughout this process. Pour in ¾ of the buttermilk into the mixture, and mix until just combined. If it’s too dry, add a little more but you may not need it all. Make sure to mix the dough as little as possible, or your biscuits will become tough. Remove the dough to a floured board, and flatten it with your hands into a ½-inch-thick round. Cut out as many circles as you can get, roll the dough into a ball, flatten it once more and repeat. Put onto a cookie sheet, and bake for 12 to 15 minutes, or until the circles have risen and are golden. Either serve immediately piping hot, or let rest.

Southern Rum Buttermilk Pie
Ingredients You Will Need:
3 egg yolks
1 cup sugar
½ cup butter, melted
2 tablespoons flour
2 cups buttermilk
1 teaspoon vanilla
½ teaspoon ground nutmeg
1 teaspoon ground cinnamon
½ teaspoon rum extract
1 store bought 9-inch pie shell

In a large bowl with a hand mixer, beat together the first four ingredients. When they are well combined, add the buttermilk in a thin stream. Add the rest of the ingredients, except for the pie shell, and stir to combine. Pour into the pie shell, and bake in a 350 degree Fahrenheit oven for about 50 minutes, or until a knife inserted into the center comes out clean. Let cool before serving.

Buttermilk Ice Cream
Ingredients You Will Need:
1 cup heavy cream
6 egg yolks
½ cup sugar
¼ teaspoon kosher salt
1 lemon, zested
½ teaspoon vanilla extract

Bring the cream almost to a simmer in a medium-sized pot over low heat. With a whisk, beat the next three ingredients together in a medium-sized bowl. In a thin stream, add about ¼ cup of the cream to the egg mixture, beating quickly the whole time. Add another ¼ cup, and then pour the whole thing back into the pot with the rest of the cream. Bring back up to a simmer, kill the heat and leave on the counter to cool. Once it’s cooled, strain it and add the lemon zest and vanilla, and stash in the fridge for about two hours. Pour into your ice cream maker, and churn according to the manufacturer’s instructions. Serve and enjoy.