Originally posted by starrleicht
Why is buttermilk considered a Southern thing? I use it all the time and I'm a lifetime yankee...lol.
You make an interesting point, starrleicht.
I don't consider buttermilk in cooking a southern thing, but I do think it more
of a southern thing. However, I have no idea if that's a correct assumption. Any thoughts about who would know?
In Southern Food
, John Egerton writes, "As for buttermilk, it has long had special status in the South, not only as a drink, but as a vital ingredient in the making of some kinds of biscuit, cornbread, cake , and pie." Maybe the explanation for this predilection is self-evident: richer milk - be it high butterfat milk, whole cream, half-and-half or buttermilk - means richer and more tender biscuits and pancakes.
Southern cookbooks, cooking articles and heirloom recipes emphasize buttermilk. In our family, buttermilk was always used in biscuits, cornbread and pancakes. That traditon is so strongly imprinted on me that I will not make corn bread or biscuits without buttermilk.