The best thing I know to do with leftover buttermilk is make biscuits. It is a no brainer really. But, as you know by now, I try to take the guilt out of eating by finding healthy ways to make what we all love to eat, so behold, the healthy buttermilk biscuit! (whatever you put on top, be it sausage gravy, jam, or honey butter, is completely up to you.)
Whole Wheat Buttermilk Biscuits
1 1/2 cup whole wheat flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
1/3 cup plain yogurt (preferably Greek yogurt)
1 C low-fat buttermilk, plus more for brushing
Toss all your dry ingredients together with a fork. Cut the yogurt in with a pastry blender/fork/hands until the dough resembles coarse cornmeal (this is a little trickier to do than if you used shortening, but it's the same concept - just be gentle.) Use a fork to carefully incorporate buttermilk into the flour mixture, and just before it is all combined, dump out onto a clean work surface. Knead the dough into a smooth ball (try not to incorporate too much flour,) roll out to desired thickness, and cut out with biscuit cutters. Place on an ungreased cookie sheet and brush with buttermilk. Bake at 375 for 10-12 minutes, or until golden brown.
Our university hosted our DanceBlue Marathon from 8am to 8pm Saturday (don't know what the heck I am talking about? You just have to check DanceBlue out over here - seriously,) so I was ready for a substantial breakfast yesterday morning, even though I hardly eat anything other than oatmeal and yogurt before noon.
|Scrambled eggs, potato hash, and one of my freshly baked buttermilk biscuits.|
I also decided, since it was snowing outside, to treat myself to a little coffee drink. I always keep leftover coffee in a Mason jar in the fridge so I can have iced coffee when a craving hits. Plus you can add your flavoring (in my case, just some skim milk and a dash of vanilla, and lots of ice) and shake it up to get those wonderful foamy bubbles!
Hope it is snowy and beautiful where you guys are too!