I haven't ever used buttermilk in anything before so it was a new experience. For one thing it's thicker than processed milk,
So far I've only used it in biscuits and pancakes. I've found that in pancakes you want to use a bit more than the recipe calls for (or cut it with processed milk) because the batter is quite a bit thicker and doesn't pour well otherwise. It still won't pour well, but it will be better. Don't use too much though, if you do the pancakes will be too thin. About half again as much as the recipe calls for is good.
Final verdict...and I'm going out on the heretical limb a bit here...not a fan. I'll likely use up what I have and not use it again.
It would be a boring world if everyone liked the same things.