After all that yogurt straining, I ended up with quite a bit of whey. Time to make biscuits!
- 2 cups King Arthur AP flour
- 1 tsp salt
- 1 Tbsp baking powder
- 1/4 cup powdered milk (for extra protein and creaminess)
- 1/2 tsp instant yeast
- 2 Tbsp shortening
- 2 Tbsp cold butter
- 1 cup whey
I do these in the food processor — they’re ridiculously fast that way. Toss in the flour, salt, baking powder, powdered milk and yeast and pulse a couple times. Cut in the shortening and butter and pulse about 8 times. Pour in the whey and let it sit a minute to soak in, then pulse till mostly blended — maybe 5-8 times?
Now pat out the dough on a floured surface and cut with a floured cutter. My cast iron was otherwise occupied, so I baked these on parchment paper on a cookie sheet:
Bake at 400 degrees F for about ten minutes. See them poofing up?
Get ’em while they’re hot!
The finished product:
The Kiddo loves these with Sunbutter on them for lunch; I love ’em with butter and honey. Fluffy tasty goodness!
Truly no matter if someone doesn’t know then its up to other viewers that they will help, so here it takes place.
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Do you proof these before baking since they have yeast in them?
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