I love buttermilk. Biscuits need buttermilk; so do pancakes. Mashed potatoes taste better (and are lower-fat) with buttermilk. Buttermilk pannacotta can be made in minutes, but with some fruit on top, looks and tastes snazzy. Buttermilk ice cream is the very best thing to put on peach pie.
And then there's buttermilk sherbet.
I make buttermilk sherbet more than any other dessert. I often have buttermilk left over in the fridge, and the sherbet comes together in minutes. I just add enough sugar (sometimes honey) to make the buttermilk sweet-tart, then add a little something, and in the ice cream maker it goes. Ten minutes later I have a nice little dessert, low in fat, not too high in sugar, with a little protein and calcium to keep it from being totally nutritionally reprehensible. This is one of the only desserts I ever make just for myself; usually, dessert is a company phenomenon.
Now, that "little something" I add is fruit-based, but it changes with what I have in the house, from a tiny dash of lemon juice to a mess of pureed fruit. I have successfully made blackberry-buttermilk sherbet, lemon-buttermilk sherbet, lime-buttermilk sherbet, raspberry-buttermilk sherbet, peach-buttermilk sherbet and blueberry-buttermilk sherbet. Last night I made pink grapefruit-buttermilk sherbet, and I just want to share this advice with you: don't. Grapefruit-buttermilk sherbet is bad and weird. Just. Don't.
This has been a public service announcement.