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!