There are two fundamental truths about buttermilk: One, you cant make great biscuits without it. And two, unless you are feeding a latter-day incarnation of the Brady Bunch you always end up wasting some of the buttermilk. You make biscuits once, twice, maybe a batch of pancakes … and when the expiry date comes around there is always about a third of a carton left that you end up tossing out.
The obvious alternative is to hunt around for smaller cartons of buttermilk – some dairies offer 500 ml / 1 pint sizes – but you usually end up paying the same amount (or more!) for the half-size package and then you find that most recipes use odd percentages of the full carton, still leaving you with a leftover stinky mess going down the drain.
Batman may not have these problems, but for lesser mortals like you and I? Definite dilemma.
If you hunt around online you will find people suggesting that you freeze your leftover buttermilk. Sadly, however, the milk separates and never seems to want to completely re-emulsify, leaving you with biscuits that may taste the same but come out semi-flat and with a nasty dry crumble in their texture.
But … what if you get the structure in place first and then freeze the whole mess? Better yet, what if while doing that we make sure the amount of buttermilk used is always an even fraction of a whole carton? And what if we do all of that in a recipe that lets you either bake off the biscuits for eating immediately or par-bake and freeze them for a quick finish later?
That would be, to put it mildly, awesome. And if we tweak the recipe so that you can make it in a food processor for super easy mixing and counter cleanup? Then, my friends, we move from the realm of “awesome” straight through to “legendary”.
Yep. Legendary biscuits. Want some? Keep reading.