Buttermilk Fruit Topping Recipes

BUTTERMILK FRUIT TOPPING

Steps:

• In a bowl, combine buttermilk and pudding mix. Beat on low speed for 2 minutes. Fold in whipped topping. Chill for 1 hour. Serve over fruit.

BUTTERMILK BISCUIT-TOPPED BERRY COBBLER

Steps:

• 1. Preheat oven to 375 degrees. Spray a 9x13 inch glass baking dish with nonstick cooking spray.
• 2. In a medium bowl, toss berries with sugar and cornstarch. Mix in softened butter and Pour into prepared dish.
• 3. In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut in the butter with a fork or your fingers, until coarse crumbs form. Add buttermilk and mix gently, just until combined.
• 4. Drop topping onto berries to cover and sprinkle with sugar. Place baking dish on a baking sheet in case of spillover. Bake 45-55 minutes, until topping is golden brown and berries are bubbly. Cool 10 minutes. Serve warm with ice cream or whipped topping.

SIMPLE BUTTERMILK COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
• Combine flour, sugar, baking powder, and baking soda in a large bowl. Cut butter into flour mixture until mixture resembles coarse crumbs. Reserve about 1 cup butter crumbs.
• Stir buttermilk, eggs, and vanilla extract into remaining crumbs until batter is just combined; pour batter into prepared baking dish. Sprinkle reserved butter crumbs over batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

BERRY BUTTERMILK CAKE

Steps:

• Heat oven to 350 degrees. Brush a 9-inch baking dish or pan (square or round is OK) with oil and line with parchment paper. In a medium bowl, whisk together 1/2 cup oil, buttermilk, eggs, vanilla and 1 cup sugar. In a separate medium bowl, whisk 1 1/2 cups flour, the baking powder, baking soda and salt to combine. Whisk wet ingredients into dry until just combined. (Some small lumps are fine.) Toss berries on a plate with remaining 1 tablespoon flour. Fold into batter and transfer to the prepared baking dish.
• Sprinkle evenly with remaining 2 tablespoons sugar. Bake until golden and a toothpick inserted in the middle comes out clean, 53 to 58 minutes. Let cool slightly before serving. Cake will keep, loosely wrapped at room temperature, for about 4 days.

DROP BISCUIT COBBLER

Steps:

• Heat the oven to 350°F and spray a 9X9-inch baking dish with non-stick cooking spray. In a large bowl combine the peaches, blueberries, 1/2 cup sugar, 1/4 cup flour, 1 teaspoon vanilla and a pinch of salt.
• Toss gently to evenly coat the fruit.
• Pour the fruit into the baking dish. Dot the top of the fruit with 1 tbsp butter cut into small pieces and set aside. In a medium bowl combine 1 1/2 cups flour, 2 tablespoons of the sugar, baking powder, baking soda, 1/2 tsp salt and cinnamon. Whisk the dry ingredients to evenly combine then add 6 tablespoons cubed butter. With your fingers, rub the butter into the flour mixture until it resembles coarse sand with no large chunks of butter remaining. Make a well into the center of the dry ingredients and add the buttermilk and 1/2 teaspoon vanilla. Mix until the dry ingredients are just moistened, about 8-10 strokes.
• Scoop the biscuit batter into the cobbler in 12-16 even dollops. Sprinkle the remaining 2 tablespoons sugar over the tops of the biscuits, then bake for 35-40 minutes, or until the biscuits are golden brown and the fruit filling is bubbling all over.
• Remove from the oven and cool for at least 1 hour before serving.

FRUIT BUTTERMILK MUFFINS

Steps:

• 1. Preheat oven to 400 degrees. Line muffin tins with paper liners. If using regular muffin tins, about 24. If using jumbo muffin tins, about 7. * Hint: the pretty papers are cute, but I found with muffins, regular old white paper liners work best. The pretty ones tend to stick to the muffins.
• 2. In a bowl, mix together the dry ingredients. Mix this very well by hand. At least 20 seconds, more is better. You want this to be mixed very well.
• 3. In another bowl, mix oil,brown sugar, cinnamon,lemon zest and egg. Mix well. Once this is combined, mix in the butter milk and vanilla.
• 4. Add the wet ingredients to the dry ingredients, folding ever so gentle and only until just combined. DO NOT OVER MIX! Small lumps are ok. Over mixing is the biggest downfall to muffins. When gently combined, fold in the fruit very carefully. The batter will be fairly stiff.
• 5. Spoon the batter into the muffin tins filling to the top of the papers.
• 6. Sprinkle generously with sugar in the raw all over the unbaked tops of each muffin.
• 7. For regular sized muffins: Bake in preheated 400 degree oven for 15 minutes. When time is up, reduce heat to 350 degrees and continue baking an additional 12 minutes. * Note: if using jumbo muffin tins, bake at 400 degrees for 15 minutes, and then down to 350 degrees for an additional 20-25 minutes. Check with toothpick inserted in middle of muffin. It should come out clean.
• 8. Let muffins cool in the pans for 10 minutes. Remove them from pan and continue cooling on racks.
• 9. These muffins freeze well.
• 10. Any fruit can be used. You can play around with the brown sugar. I made a batch with 1/2 brown sugar and 1/2 regular sugar with great results. You can add a streusel topping before baking. This is by far the best muffin recipe I have ever used.

PEACH COBBLER WITH BUTTERMILK BISCUITS

Steps:

• Preheat the oven to 400°F. Grease a 13x9" baking dish or 10" skillet with butter.
• In a large bowl, stir together the peaches, cornstarch and vanilla. Pour the peaches, including any juices, into the prepared baking dish.
• In a separate large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Add the cubed butter, and using your fingers, work it into the flour mixture until the texture resembles wet sand.
• Stir in the buttermilk and thyme, mixing just until combined.
• Using two spoons, drop eight mounds of the cobbler dough atop the peaches, spacing them roughly 1 inch apart. Brush the tops of the biscuits with additional buttermilk and sprinkle with sanding sugar (optional).
• Bake the cobbler until the filling is bubbling and the biscuits are golden brown and puffed, 30 to 35 minutes.
• Remove the cobbler from the oven and let it cool slightly before serving.

BUTTERMILK FRUIT SALAD

Steps:

• Combine vanilla pudding and buttermilk; mix well.
• Add all of the fruits and Cool Whip.
• Most all fruits taste good in this, so add whatever fits your personal preferences.
• Also good with mini-marshmallows.
• Mix all ingredients together and chill for at least an hour.
• I prefer to make the night before.
• Enjoy!
• If you are making for a large crowd, recipe doubles very easily!