Do you have lots of whey leftover from making Greek yogurt? If so, this recipe is for you. If not, no worries! Substitute buttermilk for the whey in these amazing Glazed Flaky Biscuits Made with Whey (or Buttermilk). The secret to the flaky layers is in the technique. Keep reading to find out more…
When I first started making yogurt, I couldn’t figure out what to do with all the leftover whey. Apparently, this is a common problem as my post about 18 Ways to Use Whey–A By-Product of Greek Yogurt is one of the most popular articles on this blog. One of my suggestions was to substitute whey for buttermilk in recipes such as pancakes, quick breads, and/or biscuits.
As a result of my research, I played around with substituting whey for buttermilk in this layered biscuit recipe. The biscuits were the best ever!! So, I published the recipe, calling it Flaky Biscuits with a Million Layers of Cinnamon. Back then, I promised a possible variation without the cinnamon but never got around to it.
Today, I’m making good on that promise.
What’s the secret to the flaky layers?
The real secret to the flaky layers is the method used to construct them. Fold and roll. Three times. That’s it! See the pictures below or watch the video for a better idea of how it’s done.
How To Make “Glazed Flaky Biscuits Made with Whey (or Buttermilk):”
Still confused?? I made this video (a long time ago) for the cinnamon version of these biscuits. The technique is the same.
– Rolling out Flaky BiscuitsPrint
An ultra flaky biscuit made with whey (or buttermilk), then glazed with honey-butter as they come out of the oven
- 2 cups flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 6 tablespoons butter + 1 tablespoon melted butter for brushing tops
- 2 tablespoons shortening
- 1/2 cup whey + 1 tablespoon extra if necessary OR 3/4 cup buttermilk
Honey-Butter Glaze: (Double or triple this glaze recipe if you want to serve additional honey-butter with the biscuits.)
- 1 tablespoon softened butter
- 1 tablespoon honey
Preheat oven to 425 degrees F.
- Line baking sheet with parchment paper, silicone baking mat, or lightly grease.
- Place dry ingredients together into food processor bowl. Pulse 3 times.
- Add cold butter and shortening, sliced into small pieces. Pulse 8 times to cut into flour until you have pieces of various sizes resembling oatmeal, peas, and cornmeal all mixed together.
- Pour whey over mixture and pulse about 8 times just until mixture starts to stick together.
- Turn out onto floured surface. (I like to use a silicone baking mat because clean-up is easy in the dishwasher.)
- Knead about about 3-4 times until you have a cohesive ball of dough. Use your hands to gently push dough into a square shape.
- Use a rolling pin to roll out dough about 1/2 inch thick. Fold up one-third of the dough over on top of the dough and then the other third on top of that one. See picture. Turn dough 1/4 turn and repeat folding process two more times.
- Roll dough to 1/2 inch thick and cut into 12 squares with a sharp knife. Use a greased cookie sheet or one covered with parchment paper or silicone mat.
- Slice into 12 biscuits and use tip of sharp knife to lift onto prepared pan.
- Brush with melted butter, if desired. (I personally desire it.)
- Bake at 425 for 5 minutes. Reduce temperature to 400 degrees for another 12-15 minutes.
- Brush warm biscuits with honey-butter mixture.
If you don’t have a food processor, these can be mixed by hand. Mix the dry ingredients in a medium bowl. Add butter and shortening and cut in with your fingers or a fork. Add liquid and continue as directed in step 5.
- Serving Size: 1 biscuit
- Calories: 169 kcal
- Sugar: 3.6 g
- Fat: 9.1 g
- Carbohydrates: 19.8 g
- Fiber: .6 g
- Protein: 2.4
Keywords: breakfast breads, biscuits, whey, yogurt, flaky