What do you do with the buttermilk left over after making a chocolate cake? I made a chocolate cake for Offspring1’s birthday last week, and was only able to find a quart of buttermilk (no pint in the store that day).
I make Buttermilk Biscuits.
(And, yes there is a biscuit missing between the 2 photos…someone in the house (not me – I only nibble at dough scraps while cutting them!) consumes entire raw biscuits if I don’t get them into the oven quickly.)
I have combined several recipes over the past few years, and here is what I have been baking:
- 2 cups bread flour
- 1 Tbsp baking powder
- 1/4 tsp baking soda
- 1 tsp salt
- 6 Tbsp butter, cut up
- 1 cup buttermilk
Preheat oven to 450 degrees F.
Combine dry ingredients and mix well. Cut in butter with a pastry blender, until butter resembles small peas. Stir in buttermilk. Knead on floured surface, adding flour, folding over (to create more layers) until not sticky (2 – 4 minutes). Press out to be 1/2 inch thick and cut biscuits. Bake for 10 – 12 minutes.