Whey Biscuit Recipe - Light and airy - Life with Aprons (2024)

This whey biscuit recipe delivers a light and fluffy biscuit. It can be made with whey or buttermilk, a tried and true recipe that pleases every time!

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I don’t know about you, but my grandmother was able to whip up biscuits any time. She never used a recipe and I always thought, how does she do that??? Well, now that I have been cooking for 17 years, I get it. Once you do something so many times, it sticks in your head and it becomes second nature.

This recipe has done the same for me. I have made it so many times, that I can recall it from memory. I have tried many biscuit recipes but this whey biscuit recipe tops them all. It produces a light and fluffy biscuit that pulls apart easily.

I think everyone should have a good biscuit recipe in their cooking arsenal. And, I feel my great grandmother would have wholeheartedly agreed!

Now, although you can use buttermilk for this recipe, I don’t always have buttermilk on hand. Okay, I never have buttermilk on hand. But, I do tend to have whey on hand all the time. Wait, did I say whey?

What is Whey?

If you have tried my Instant Pot Raw Milk Yogurt recipe, then you know that the whey is the liquid that is strained from the yogurt. This whey is filled with minerals. It aids in digestion, will keep your muscles young, your joints movable, ligaments elastic, and the list goes on. To sum it up, it is REALLY good for your body.

I use whey for biscuits, smoothies, and when someone’s tummy is upset. I have seen no difference in the texture or flavor of the biscuits when I use whey over buttermilk. It is entirely up to you which liquid you choose, this whey biscuit recipe will come out amazing using either!

Ingredients for Whey Biscuits

• whey/buttermilk
• unbleached all purpose flour
• salt
• sugar
• baking soda
• baking powder
• butter

How to make Whey Biscuits

Begin by preheating the oven to 425 degrees. While it is heating up, combine the dry ingredients (flour, salt, sugar, baking soda, baking powder) in a large bowl.

Next, take a stick and a half of butter, cut it into smaller pieces and throw it into the bowl. I have this nifty antique gadget that cuts the butter into slices (here is a newer version of what I have), but a butter knife will do the trick as well.

Now, if you have a pastry cutter use it here to make the butter slices even smaller. Using two butter knives to cut the butter into smaller pieces in the bowl would also work. I used two knives for years before I realized they actually made a tool called the pastry cutter. I use this tool all the time, you can get it here.

Once the butter is in smaller pieces, it is time to add the whey (or buttermilk). Pour it in and stir it up, you should have a nice dough form. If it is too wet, just add a little flour. And if it is too dry, add a little more liquid, 1 Tablespoon at a time.

Now that the dough has formed, flour your surface and grab a rolling pin. Lay the dough on the floured surface and sprinkle flour on the top. Next, use the rolling pin (I love this french rolling pin) and roll the dough to about a 1/4″ thickness.

After the dough is rolled flat, cut out the biscuits. I have a biscuit cutter that my dad found for me at an antique shop, but you could use anything round. I have used coffee cups, mason jars, lids, really whatever is on hand will do the trick.

After the biscuits are cut, lay them on a floured pan.

Place those beautiful babies in the oven and bake for 20-25 minutes. The tops will turn a golden brown. I take mine out when there is a hint of golden color on top because they are softer. If you want a crunchier top, just leave them in until most of the top is golden in color.

Tips for baking the perfect whey biscuits

• Make sure that you don’t over mix your dough. Over mixing the dough gives the butter a chance to melt and results in not so fluffy biscuits.
• When cutting out the whey biscuits, be careful not to turn the biscuit cutter (mason jar, lid, coffee cup or whatever you are using) as you cut them out. This can also result in a not so fluffy biscuit.