If you find yourself in the situation where you have excess buttermilk because a recipe called for only a few tablespoons or even a cup full and now you have plenty of leftovers and don’t want to throw it out, a solution is to freeze it. Yes, you can freeze buttermilk! You can freeze it several different ways.
- You can measure out a cup of buttermilk and put it in a plastic zip bag. Place on a cookie sheet so it can lay flat, freeze. In a few hours you can take the cookie sheet out, now the milk is frozen flat to maximize shelf space.
- You can measure out smaller batches of buttermilk in teaspoon or tablespoon size, then freeze it in ice cube trays. I had a plastic egg carton and used that for tablespoon amounts. Then once it’s frozen just pop them into a zip sandwich or freezer bag.
- You can also just freeze it in small freezer containers.
You can either place it in your refrigerator overnight or use the microwave to defrost, or you can also just place the plastic bag into a bowl of warm water until it defrosts.
Shelf life in the freezer is generally about 3 months. Label all your bags/containers with the date, buttermilk, and how much is in it.
Southern Buttermilk Biscuits
- 2 cups flour
- 1/2 teaspoon baking soda
- 1 teaspoon of salt
- 2 tablespoons white sugar
- 2 teaspoons baking powder
- 2 tablespoons butter
- 2 tablespoons shortening
- 1 1/4 cup buttermilk
Preheat oven to 400 F.
In a large bowl, add all dry ingredients and stir together. Cut in shortening until mix is crumbly.
Make a well in the center. Add half of the buttermilk. Stir flour into the mixture until the dough is soft but not sticky. Add more buttermilk if necessary. On a floured surface, knead dough until its smooth.
Roll out to a 1/2 " thickness.
Cut with a round cookie cutter or use a small glass cup. Bake on an ungreased cookie sheet for 15-20 minutes.
More Buttermilk recipes
Pioneerthinking.com – Ingredients for a Simple Life.
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