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.
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If you make Greek yogurt at home, you know how quickly leftover whey adds up. Instead of letting it go to waste, turn it into light, flaky biscuits with this simple recipe. Bonus: You can also try cinnamon-sugar and whole wheat variations!
What Makes These Biscuits Special?
The secret to their ultra-flaky layers is in the technique. Folding and rolling the dough creates delicate layers that pull apart beautifully. Check out the video for a visual guide!
Happy Bakers Speak Up
“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
Using Whey in Biscuits
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.
- If you prefer a sturdier rise, swap half for shortening.
- FLOUR:
- All-purpose works best
- See below for whole wheat options.
- SUGAR:
- Granulated sugar
- No substitutes tested
- SALT:
- Table or sea salt.
- If using Kosher salt, add a bit more.
- BAKING POWDER and BAKING SODA
- No known substitutes.
Step-by-Step Instructions for Making Whey Biscuits
1. Mix the Dough
- (1)Add dry ingredients into a food processor.
- (2)Pulse 3-4 times to mix and aerate.
- (3)Cut in cold butter until mixture resembles coarse crumbs.
- (4)Add whey (or substitute) and pulse just until moistened.
2. Create the Layers
- (5) Gently knead dough together and press into a rough square.
- (6) Roll out into a rectangle, about 1/2-inch thick.
- (7) Fold the dough in thirds (like a letter) and turn.
- (8) Repeat rolling and folding 3-4 times to build layers.
- (9) Roll into a square, roughly 6-inches, approximately 1/2-inch thick.
- (10) Chill wrapped dough for 30 minutes.
3. Cut & Bake
- (11) Trim edges and cut into 9 squares.
- (12) Place close together on a baking sheet.
- (13)Bake at 425°F until golden brown.
- (14) Brush with honey butter (optional) and serve warm.
Freezing & Make-Ahead Tips
- To freeze: Wrap unbaked biscuits in plastic and store in an airtight bag for up to 1 month. Bake from frozen, adding a few extra minutes.
- To prep ahead: Chill the dough overnight, then cut and bake fresh.
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.
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?
- 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.
Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!
Million Layer Whey Biscuits Recipe
Light and flaky layers set this flaky biscuit recipe apart from the average biscuit. Use whey drained from yogurt for the liquid or buttermilk if you don’t have yogurt whey. These biscuits are one of the best uses of whey I can think of.
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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 the Dough
- Place 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 together into the food processor bowl. Pulse 3 times.
- Add frozen 9 tablespoons (126 g) unsalted butter sliced into small pieces. Pulse 15-20 times to cut into the flour until the mixture resembles coarse crumbs (pea-sized pieces).
- Pour 2/3 cup (151 g) yogurt whey over the mixture and pulse 8 times until the mixture forms crumbles. It should not come into a ball yet.
Create the Layers
- Turn dough crumbles out onto a floured surface. I like to use a silicone baking mat or a well-floured pastry cloth. I also like to wear surgical gloves to protect the dough from the heat of my hands but it’s not essential. https://saladinajar.com/kitchen-secrets/7-reasons-to-love-gloves-in-the-kitchen/
- Knead about 3-4 times a rough ball.
- Roll into a 1/2-inch thick rectangle.
- Fold the dough in thirds (like a letter) and rotate 90 degrees.
- Repeat rolling and folding 4-5 times to build layers.
- Roll dough to 1/2 inch thick and approximately 6-inch square. Wrap and chill for thirty minutes.
Cut and Bake
- Preheat oven to 400˚F
- Trim 1/4 inch from each side of the square of dough with a sharp knife to expose layers.
- Cut into 9 biscuits and place 1/2-inch apart on a prepared baking sheet.
- Bake for 15-17 minutes until golden brown.
- Optional: Combine 1 tablespoon honey and 1 tablespoon melted butter to make honey/butter glaze. Brush over the biscuits after baking.
Notes
VARIATIONS:
- 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
Serving: 1biscuit | Calories: 232kcal | Carbohydrates: 26g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 253mg | Potassium: 35mg | Fiber: 1g | Sugar: 4g | Vitamin A: 389IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 1mg
All images and text ©️ Paula Rhodes for Salad in a Jar.com
5-Star Ratings Are My Favorite!Help others find this recipe in search results on the web.
Thanks to Kate of Cooking During Stolen Moments for showing me how to do the layers.
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.