Buttermilk is similar to yogurt, with a slightly tangy flavor and a thick texture. Thanks to its low fat content and the acid it contains, it's the ideal ingredient for flaky biscuits, tender chicken and creamy smoothies, salad dressings and more. A little bit goes a long way though, so the smallest container sold is usually too much for any one recipe. Here are six ways to make sure you get the most out of every drop: Biscuits. Combine 2 12/ cups all-purpose flour, 1 ½ tsp. baking powder, 1 tsp. salt and ¼ tsp baking soda. Cut in ® cup (1 ½ sticks) cubed, cold, unsalted butter until crumbly. Stir in ® cup cold buttermilk. On a clean work surface, fold (don't knead) the dough until it just comes together. Shape into a rectangle. Cut into 8 squares and brush with a beaten egg. Bake in a 375°F oven until golden brown, 25-30 minutes. Fried chicken. Combine 2 lb. bone-in, skin-on chicken pieces, 1 cup buttermilk, 1 Tbsp. hot sauce, salt and pepper in a large, resealable plastic bag. Refrig
