Million Layer Whey Biscuits–A Way to Use Leftover Yogurt Whey
Sneak Preview: These Yogurt Whey Biscuits are a delicious way to use the extra whey leftover from making Greek yogurt. I have included a cinnamon sugar and whole wheat version.
As an Amazon Associate, I earn from qualifying purchases.
If you make Greek yogurt at home, you know that leftover whey multiplies like laundry. Instead of wondering what to do with yet another jar, turn it into something worth biting into—these tender, ultra-flaky biscuits.
Whey adds just the right tang, and all that rolling and folding? It’s what gives you those dreamy, pull-apart layers. Try them plain, cinnamon-sugar, or even whole wheat—they’re a satisfying way to put that whey to work.
Shared & Loved
“I left out the sugar, but otherwise stuck to the recipe. Lightest airy biscuits I’ve ever made. Excellent for accompanying a meal or with jam at breakfast. “—CARRIE
What is Yogurt Whey?
What is whey? It’s the liquid left behind when straining yogurt or making cheese. For this recipe, use whey from yogurt (acid whey). If you don’t have whey, substitute buttermilk.
Key Ingredients & Substitutions
- WHEY: Adds slight tang and tenderness; substitute buttermilk if desired.
- BUTTER: Enhances flavor; for a sturdier rise, swap half for shortening.
- FLOUR: All-purpose works best; see below for whole wheat options.
- SUGAR: Use granulated sugar; no substitutes tested.
- SALT: Use table or sea salt; increase slightly if using kosher salt.
- BAKING POWDER & BAKING SODA: No known substitutes.
Step-by-Step Instructions for Making Whey Biscuits
1. Mix the Dough
➊ Add dry ingredients to a food processor.
➋ Pulse 3–4 times to mix and aerate.
➌ Cut in cold butter until mixture resembles coarse crumbs.
➍ Add whey (or substitute) and pulse just until moistened.
2. Create the Layers
➎ Gently knead and press dough into a rough square.
➏ Roll into a rectangle about ½ inch thick.
➐ Fold in thirds like a letter and turn the dough.
➑ Repeat rolling and folding 3–4 times to build layers.
➒ Roll into a 6-inch square about ½ inch thick.
➓ Wrap and chill dough for 30 minutes.
3. Cut & Bake
⓫ Trim the edges and cut dough into 9 squares.
⓬ Place squares close together on a baking sheet.
⓭ Bake at 425°F until golden brown.
⓮ Brush with honey butter (optional) and serve warm.
Variations
- Whole Wheat: Swap 1 cup of all-purpose flour for whole wheat. Glaze with honey butter.
- Cinnamon-Sugar: Add extra sugar, layer with cinnamon-sugar, and top with icing.
Tips That Make a Difference
- Keep Butter Cold: Freeze or chill butter before adding to the food processor for best flakiness.
- Pulse, Don’t Overmix: Stop when the dough forms coarse crumbles—overmixing leads to tough biscuits.
- Use Gloves if Needed: Wearing gloves protects the dough from warm hands during kneading.
- Trim the Edges: Don’t skip this step—it helps those million flaky layers rise and separate.
- Freeze for Later: Freeze unbaked biscuits and bake straight from frozen—add a few extra minutes to the bake time.
- Layering Builds Flakiness: Repeating the rolling and folding (like puff pastry) is what gives these biscuits their signature texture.
Million Layer Whey Biscuits Recipe
Video
Ingredients
- 2 cups (240 g) unbleached all-purpose flour
- 1-2 tablespoons sugar (Use lesser amount for plain biscuits )12-24 gr
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 9 tablespoons (126 g) unsalted butter 126 gr + 1 tablespoon of melted butter for brushing tops
- ⅔ cup (151 g) yogurt whey (or 2/3 cup buttermilk)
Honey-Butter Glaze
- 1 tablespoon honey
- 1 tablespoon melted butter
Instructions
- Mix dry ingredients: Add 2 cups (240 g) unbleached all-purpose flour, 1-2 tablespoons sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt to a food processor and pulse 3 times.
- Cut in butter: Add 9 tablespoons (126 g) unsalted butter in pieces and pulse until the mixture forms coarse crumbs.
- Add whey: Pour in 2/3 cup (151 g) yogurt whey and pulse just until the dough forms crumbles.
- Knead and shape: Turn dough onto a floured surface and knead gently 3–4 times into a rough square.
- Roll and fold: Roll into a ½-inch thick rectangle, fold in thirds like a letter, and rotate.
- Repeat folds: Roll and fold 3–4 more times to build layers.
- Chill dough: Roll into a 6-inch square, wrap, and chill for 30 minutes.
- Trim and cut: Trim edges and cut into 9 squares.
- Bake: Place on a baking sheet and bake at 400˚F (204˚C) for 15–17 minutes until golden brown.
- Glaze (optional): Combine 1 tablespoon honey and 1 tablespoon melted butter to make honey/butter glaze. Brush over the biscuits after baking.
Notes
- Whole Wheat: Swap 1 cup of all-purpose flour for whole wheat. Brush with honey butter after baking.
- 100% Whole Wheat: Use 2 cups soft whole wheat pastry flour instead of all-purpose. Follow the recipe as written.
- Cinnamon-Sugar: Mix 2 tsp cinnamon with 1 tbsp sugar. Sprinkle between every dough layer before folding. Before baking, brush tops with butter and sprinkle with sanding sugar or drizzle with icing after baking.
Equipment
- French Wooden Rolling Pin 18″ x 1.55″ for Baking Pizza Pastry Dough, Pie Crust & Cookie – Kitchen Cuisine Utensil Smooth Tools Gift Ideas for Professional Bakers, Restaurants, Grandmas – MR. WOODWARE
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Troubleshooting FAQs
Why didn’t my biscuits rise?
- Dough might be too cold—let it sit for 5-10 minutes before rolling.
- Overmixing can make biscuits dense—handle the dough gently.
Why is butter leaking out as the biscuits bake?
- Butter chunks may be too large—pulse until no piece is bigger than a pea.
Why are my biscuits dry?
- Too much flour—measure accurately.
- Overbaking—check for doneness a couple of minutes early.
Final Thoughts
If you make Greek yogurt regularly, you know the leftover whey adds up fast. These biscuits are my favorite way to use it—simple, flaky, and versatile enough for breakfast or dinner. Whether you go plain, cinnamon-sugar, or whole wheat, this is a satisfying way to turn yogurt-making leftovers into something worth sharing.
p.s. Thanks to Kate of Cooking During Stolen Moments for showing me how to do the layers.
More Quick-Bread Recipes
- White Chocolate, Apricot, and Walnut Scones
- Kid-Friendly Coffee Cake
- Lemon Poppy-Seed Scones
- Frosted Fresh Blackberry Scones
Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.