Oh, goodness. I have a REALLY good reicpe for cinnamon rolls that are even relatively quick that uses buttermilk, as well as a kick butt recipe for pancakes, and one for oatmal muffins. Here, I'll share...
Quick Cinnamon Buns with Buttermilk Icing
Melted butter is used in both the filling and the dough, as well as to grease the pan; melt the total amoung (8 tablespoons) at once and measure it out as you need it. The buns are best eaten warm, but basically rock regardless!
1 tablespoon unsalted butter, melted, for greasing pan
CINNAMON SUGAR FILLING
3/4 cup packed dark brown sugar (but if all I have is light brown then that's what I use)
1/4 cup granulated sugar
2 teaspoons ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon salt
1 tablespoon unsalted butter, melted
2 1/2 cups unbleached all purpose flour, plus more for dusting the work surface
2 tablespoons granulated sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk
6 tablespoons unsalted butter, melted and cooled
2 tablespoons cream cheese, softened
2 tablespoons buttermilk
1 cup confectioners' sugar
1. Adjust over rack to the upper-middle position and heat the over to 425F. Pour 1 tablespoon melted butter into a 9 inch nonstick cake pan; brush to coat the pan. Spray a wire cooling rack with nonstick cooking spray; set aside.
2. For the CINNAMON SUGAR FILLING: Combine the sugars, spices, and salt in a small bowl. Add the melted butter and stir with a fork until the mixture resembles wet sand; set the filling mixture aside.
3. For the BISCUIT DOUGH: Whisk the flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk the buttermilk and 2 tablespoons of the melted butter in a measuring cup or a small bowl. Add the liquid to the dry ingredients and stir with a wooden spoon until the liquid is absorbed (the dough will look very shaggy), about 30 seconds. Transfer the dough to a lightly floured work surface and knead until just smooth and no longer shaggy.
4. Pat the dough with your hands into a 12 by 9 inch rectangle. Brush the dough with 2 tablespoons of the melted butter. Sprinkle evenly with the filling leaving a 1/2 inch border of plain dough around the edges. Press the filling firmly into the dough. Using a bench scraper or metal spatula, loosen the dough from the work surface. Starting at the long side, roll the dough, pressing lightly, to form a tight log. Pinch the seam to seal. Roll the log seam-side down and cut it evenly into 8 pieces. With your hand, slightly flatten each piece of dough to seal the open edges and keep the filling in place. Place 1 roll in the center of the prepared nonstick pan, then place the remaining 7 rolls around the perimeter of the pan. Brush with the remaining 2 tablespoons melted butter.
5. Bake until the edges of the buns are golden brown, 23 to 25 minutes. Use an offset metal spatula to loosen the buns from the pan. Wearing oven mitts, place a large plate over the pan and invert the buns onto the plate. Place a greased cooling rack over the plate and invert the buns onto the rack. Cool about 5 minutes before icing.
6. For the ICING AND TO FINISH THE BUNS: While the buns are cooling, line a rimmed baking sheet with parchment paper (for easy cleanup); set the rack with the buns over the baking sheet. Whisk the cream cheese and buttermilk in a large nonreactive bowl until thick and smooth (the mixture will look like cottage cheese at first). Sift the confectioners' sugar over the mixture; whisk until a smooth glaze forms, about 30 seconds. Spoon the glaze evenly over the buns; serve immediately.
(This is from The New Best Recipe, what I consider to be the best cookbook I've used to date...and I have a couple hundred of them!)
Light and Fluffy Pancakes
MAKES ABOUT SIXTEEN 4-INCH PANCAKES, SERVING 4-6
If you have buttermilk on hand, use 2 cups instead of the milk and lemon juice mixture.
1 tablespoon juice from 1 lemon
2 cups milk
2 cups unbleached all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
3 tablespoons unsalted butter, melted and cooled slightly
1-2 teaspoons vegetable oil (I use pure olive oil)
1. Whisk the lemon juice and milk together in a medium bowl or large measuring cup; set aside to thicken while preparing the other ingredients. Whisk the four, sugar, baking powder, baking soda, and salt in a medium bowl to combine.
2. Whisk the egg and melted butter into the milk until combined. Make a well in the center of the dry ingredients in the bowl; pour in the milk mixture and whisk very gently until just combined (a few lumps should remain). Do not overmix.
3. Heat a 12 inch nonstick skillet over medium heat for 3 to five minutes; add 1 teaspoon oil and brush to coat the skillet bottom evenly. Pour 1/4 cup batter onto 3 spots in the skillet. Cook the pancakes until large bubbles begin to appear, 1 1/2 to 2 minutes. Using a thin, wide spatula, flip the pancakes and cook until golden brown on the second side; 1 to 1 1/2 minutes longer. Serven immediately. Repeat with the remaining batter, using the remaining vegetable oil if necessary.
(this recipe is also from the new best recipes book)
1 cup quick or regular rolled oats
2 cups buttermilk
1/2 cup brown sugar
4 tablespoons butter, melted
1 large egg
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups unbleached all purpose flour
1 cup raisins (optional)
In a small bowl, combine the oats and buttermilk. Cover and refrigerate overnight.
Preheat oven to 425F. In a large bowl, combine the buttermilk and oat mixture, brown sugar, butter, egg, baking powder, baking soda, and salt. Gently stir in the flour and the raisins. Scoop into 12 greased muffin cups and bake for 20 minutes, until the tops are light golden brown and a cake tester inserted in the center comes out clean. Remove from the oven, let cool for 5 minutes on a rack, then turn out of the pans to finish cooling.
(this is from the King Arthur Flour Baker's Companion)