I’ve stated before how I always seem to have leftover buttermilk sitting in my refrigerator just taunting and daring me to find ways to use it up. I had a free evening Wednesday night, and I decided to make two buttermilk recipes I’ve been itching to try: herb & buttermilk breadsticks and garden herb ranch dressing à la California Pizza Kitchen.
I started with the breadsticks since the dough required a two-hour rise time. (Thank goodness I was able to fill up on some tomato basil soup that I hadn’t eaten for lunch.) This bread dough came together quite easily considering I used a wooden spoon to mix in the flour. And, I’m not going to lie: pouring 1 cup of buttermilk into the dough made me happy! As for the baking, I made a batch of softer breadsticks by baking for only 15 minutes while my second batch was crispier with a 20 minute baking time.
As for the garden herb ranch dressing, my only hesitation was with the 1/4 teaspoon of dry mustard. I don’t care for mustard in any form and considered omitting this step. However, the recipe called for the dry mustard and cold water to sit for 10 minutes before any other ingredients were added. Hmm, I guess if the dry mustard got its own step, then it must be pretty important to the flavor of the dressing. As such, I was able to put aside my mustard aversion just this once. Again, I had a huge grin on my face when I got to use another cup of buttermilk in this recipe! Be warned: this recipe makes a rather large amount of dressing, so be ready to share with others or to eat it as a dressing, dip, garnish, sandwich drizzle, and anything else you can think of for ranch dressing. Like as a dipping sauce for herb & buttermilk breadsticks!