After butter is churned from cream, the liquid that is left over is buttermilk. This versatile ingredient can provide a variety of dishes with rich flavor and a hint of tartness. Often the main ingredient in pancakes and biscuits, due to the rise of consumer interest in fermented foods and bolder flavors, buttermilk is being revived and reintroduced in several new and interesting culinary applications.
Salt & Fat
New York, N.Y.
Lychee Panna Cotta, Yuzu Buttermilk Sorbet; $6
The Buttermilk Truck
Los Angeles, Calif.
Buttermilk Brick: hash browns, 2 eggs over easy, buttermilk biscuit and housemade chorizo gravy; $NA
Honey Salt
Las Vegas, NV
Biloxi Buttermilk Fried Chicken: creamy slaw, house durkees dressing, brioche roll, chopped salad; $13
Buttermilk Channel
New York, N.Y.
Grilled Flatbread: house-made buttermilk ricotta, summer blossoms and lemon oil; $10
Bar Pilar
Washington, DC
Lard Fried Buttermilk Chicken with Cole Slaw and Potato Salad; $14
Blossom
Charleston, SC
Buttermilk Fried Calamari with Red Pepper Remoulade; $8
B&B Junction
Orlando, FL
Buttermilk Battered Onion Rings with Smoked-Horseradish Aioli; $5
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