Why Do Southerners Put Buttermilk in Everything?

Ah, buttermilk. That tangy, slightly mysterious ingredient that Southerners use like a magic potion that makes everything better.

You’ll find it in all kinds of recipes from biscuits to fried chicken , cakes to cornbread, and even the occasional sip straight from the jug (bless their hearts). But why?

What is it about buttermilk that makes it a staple in Southern kitchens? Buckle up, buttercup—we’re about to spill the creamy, slightly sour tea.

Table of Contents

• Key takeaways
• The secret ingredient to Southern recipe glory
• It’s science, y’all
• A little history with your biscuits
• Classic buttermilk vs. cultured buttermilk: What’s the difference?
• Buttermilk vs. regular milk: No contest
• Southerners drink it straight… Wait, what?
• How to fake it (if you must)
• Tips for using buttermilk
• Common FAQs
• More recipes that use buttermilk
• The final verdict
• 💬 Comments

Key takeaways

• Buttermilk tenderizes meats, activates baking soda, brings tangy flavor, and keeps cakes moist and tender.
• You can easily make buttermilk substitutes but they don't give the exact same results.
• It's a versatile ingredient that's a must for the authentic Southern kitchen.

The secret ingredient to Southern recipe glory

If you’ve ever wondered why Southern food tastes so darn good, let me introduce you to the MVP: buttermilk (basically Southern holy water).

It tenderizes, it adds tang, and it brings a depth of flavor that plain ol’ milk just can’t touch. While the rest of the world is out here using regular dairy like amateurs, the South has been dunking, soaking, baking (and even bathing in - it's great for the complexion) with buttermilk for generations.

It’s science, y’all

Let’s get a little nerdy for a second.

Buttermilk is acidic, and that acidity is what gives Southern foods their signature textures and flavors. It tenderizes meats (hello, fried chicken perfection), activates baking soda for sky-high biscuits, and keeps cakes moist without making them heavy (take notes, non-buttermilk users).

Plus, it’s the secret weapon in dressings like ranch—because, let's be real, a life without ranch just isn’t worth living.

A little history with your biscuits

Back in the day, Southerners didn’t waste anything, including the byproduct of churning butter—aka, buttermilk. It was cheap, plentiful, and had a longer shelf life than regular milk (thanks to that natural tangy fermentation).

Over time, it became a staple because, well, it just made everything taste better. And if there's one thing the South does well, it's making food worth writing home about.

Classic buttermilk vs. cultured buttermilk: What’s the difference?

Once upon a time, buttermilk was the thin, slightly tangy liquid left over after churning butter—basically, dairy’s version of a happy accident. That’s what classic buttermilk was: fresh, raw, and naturally probiotic.

But modern-day buttermilk? It’s cultured, meaning good bacteria have been added to regular milk to create that signature tang. So, can you swap one for the other?

Not exactly. Churned buttermilk is thinner and less acidic, so it won’t activate baking soda the same way cultured buttermilk does. If you’re making biscuits, cornbread, or cakes, stick to the store-bought cultured stuff—unless you like your baked goods flatter than a pancake on a bad day.

Buttermilk vs. regular milk: No contest

For those still questioning buttermilk’s supremacy (bless your heart), let’s break it down:

1. Biscuits? Buttermilk makes them fluffy and tender instead of dense and sad.
2. Fried chicken? Buttermilk marinade = juicy, flavorful, crispy perfection.
3. Cornbread? Buttermilk adds a rich depth that water or plain milk could never achieve.
4. Pancakes? Buttermilk makes them thick, pillowy, and ready to soak up an irresponsible amount of syrup.
5. Salad dressing? Buttermilk brings the tang that takes ranch from “meh” to “put this on everything.”

Southerners drink it straight… Wait, what?

Yes, some folks sip it straight, usually the old-timers who grew up on farms where refrigeration was optional. My dad crumbled corn bread into a glass of it and ate it with a spoon.

It’s an acquired taste, like black coffee or loving fruitcake. If you’re feeling brave, pour yourself a glass and see if your taste buds can handle that level of commitment to Southern culture.

How to fake it (if you must)

Tips for using buttermilk

1. Marinate Like a Pro – If your fried chicken isn’t taking a long, luxurious bath in buttermilk before hitting the fryer, you’re doing it wrong. Buttermilk tenderizes like a charm, making meat juicy and full of flavor. Be aware that you don't want to marinate small pieces for more than 8 hours or they can begin to fall apart.
2. Upgrade Your Baked Goods – Biscuits, cornbread, pancakes—whatever you’re baking, buttermilk makes it better. It adds richness, tang, and that perfect crumbly-yet-soft texture Southern bakers swear by.
3. Make a Mean Dressing or Dip – Ranch, blue cheese, or even a homemade buttermilk vinaigrette—if there’s dairy in it, swap in buttermilk and watch it transform into something dreamy.
4. Whip Up the Fluffiest Scrambled Eggs – A splash of buttermilk in your scrambled eggs? Absolute game-changer. They turn out creamier, softer, and far superior to their plain-milk counterparts.
5. Freeze It for Later – If you can’t use it all before it turns, freeze buttermilk in ice cube trays and pop out a cube whenever a recipe calls for it. Future you will thank you for your wisdom.

Common FAQs

More recipes that use buttermilk

So, you bought a carton of buttermilk for one recipe and now it’s glaring at you from the fridge, silently judging your lack of a plan. Don’t worry—there are plenty of delicious ways to use up those leftovers before they go rogue. From classic Southern staples to sneaky ways to add buttermilk to unexpected dishes, here are some ideas to make the most of that tangy goodness.

• Buttermilk Bread – Soft, slightly tangy, and perfect for slathering with butter and honey. It’s the kind of bread that makes you feel like you should be wearing an apron, ringing the dinner bell, and saying things like “supper’s ready!”
• Buttermilk Brined Roast Chicken – This bird takes a long soak in a luxurious buttermilk bath, emerging juicy, tender, and ready to make every other roast chicken feel inadequate.
• Buttermilk Pie – A custard-like, sweet, and tangy slice of heaven that proves buttermilk belongs in desserts just as much as it does in biscuits. One bite, and you’ll understand why Southern grandmas guard their recipes like state secrets.

When you make one of these recipes be sure to post it and tag me on Instagram (Marye@Restlesschipotle). I'd love to see!

The final verdict