Do you keep buttermilk in your fridge? I do. Sometimes I make my own, sometimes I find it marked down at the grocery store and buy it. Once I saw a half gallon for 15 cents (on the sell-by date). You bet I snagged that bottle in a hot minute. 15 cents!
What do I do with all this buttermilk? I'm glad you asked. I use it in a bunch of different muffin recipes. The key recipe is here, and there are many more variations to the right ------> in my Recipe Index by Category. I also use buttermilk in waffle batter such as this one. I'm encouraging my son to pick up the skill of biscuits, so he'll be following this recipe. And this summer, once all the bottles on the door of the fridge are used up, I am going to make this Buttermilk salad dressing. But today, because it is Friday, I want to talk about pizza dough.
Buttermilk in dough makes a tender crust. It's also got subtle tang that works great with sweet (ok, more like sweeter, I have yet to make a dessert pizza) and savory toppings, as you'll see today and in the future. My recipe is from my favorite pizza book, The Best Pizza Is Made at Home (Nitty Gritty Cookbooks), by Donna Rathmell German. I kept it basic this time, but there are more variations on tap (and currently in my fridge! Check my FB page for the pizzas we're eating tonight using a whole wheatier Buttermilk Pesto Dough).