I’ve been making yogurt for about a year. I like the texture of Greek-style yogurt, so I drain the whey from the mixture. The problem is what to do with the whey. I did try replacing the liquid in a bread machine recipe with the whey. It was OK but not great. The bread was a bit dense.
Somewhere online, I found that whey could be substituted for buttermilk, so I tried this route by making buttermilk biscuits. They were tender and flavorful, so I think this was a success.
2 cups unbleached, all-purpose flour
1/4 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon salt
6 tablespoons unsalted butter, cold
1 cup whey
Pre-heat oven to 450 degrees F.
Combine dry ingredients in the bowl, or in the bowl of a food processor.
Cut butter into flour mixture until it resembles coarse meal. If using a food processor, pulse until reaching the proper consistency.
Add whey and mix until moistened.
Turn the dough out onto a floured board and gently pat the dough until it is approximately 1/2” thick. Fold dough over several times and pat out again until it is 1” thick.
Using a round cutter, cut out biscuits and place on a cookie sheet. For soft-sided biscuits, place the rounds close together.
Bake for 10-12 minutes until light, golden brown.