Name: Glazed Flaky Biscuits Made with Whey (or Buttermilk)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12 biscuits
Cuisine: American
Ingredients: 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; 1 tablespoon softened butter; 1 tablespoon honey

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 Yogurt Whey (or Buttermilk).

The secret to the flaky layers is in the technique. Keep reading to find out more.

Honey-Butter Glazed Flaky Biscuits Made with Whey (or Buttermilk)

When I first started making yogurt, I couldn’t figure out what to do with all the leftover whey. Dealing with whey seems to be 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 bread, and 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!!

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.

Honey-Butter Glazed Flaky Biscuits Made with Whey (or Buttermilk)--piled on a plate

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):”

mixing dough in a food processor — Combine ingredients as instructed in the recipe. When finished, the dough should look lumpy but will clump together.

How to Roll Out Flaky Biscuits

pressing dough into a square shape — Lightly press dough into a square-ish shape.

rolling out the biscuit dough — Roll out to about 1/2 inch thickness.

Fold the top third of the dough — Fold over the top third of dough.

folding the dough to make it more flaky — Fold up the bottom third and turn the dough a quarter turn. Roll the dough again to 1/2 inch depth and fold in thirds like the first time. Repeat the folding/rolling process two more times.

cutting dough into biscuits — Cut dough into 12 equal-size biscuits. Place on the greased cookie sheet and brush with melted butter.

preparing the honey-butter mixture — While biscuits bake, prepare the honey-butter mixture.

brushing rolls with honey butter — Brush rolls with honey-butter as the biscuits come out of the oven.

Are you still confused?? I made this video (a long time ago) for the cinnamon version of these biscuits. The technique is the same.

Pin the picture below to save for later.

If you make this and enjoy the recipe, it would help me and others if you would return to this post and leave a rating (on the recipe card itself underneath the picture). Although always appreciated, no comment is required. Thank you for visiting! Paula

Glazed Flaky Biscuits Made with Whey (or Buttermilk)

Yield: 12 biscuits

Cook Time: 20 minutes

Prep Time: 20 minutes

Total Time: 40 minutes

An ultra flaky biscuit made with whey (or buttermilk), then glazed with honey-butter as they come out of the oven

Ingredients

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

Instructions

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.

Notes

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.

Recommended Products

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Nutrition Information:

Yield: 12 Serving Size: 1 biscuit
Amount Per Serving: Calories: 193 Total Fat: 10g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 23mg Sodium: 319mg Carbohydrates: 20g Fiber: 1g Sugar: 3g Protein: 6g

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