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Mile-High Whey Biscuits

Courtney is a wife and mama of.  three boys. They have a Homestead in Alabama.

They have a milk cow,  goats, chickens, cattle, pigs, and grow gardens. Courtney makes cheese, cooks and bakes from scratch, and  more on their homestead.

If you’re from the south, you probably know that buttermilk biscuits are an art form. People are particular about them, recipes are passed down for generations, and it’s about the pan just as much as it is the recipe.  I will forever have etched in my memory the mornings spent watching my grandmother mixing, patting (it’s a thing, my

The tried and true southern biscuit is flaky, soft, buttery, and rises high. I’ve made them with buttermilk and whey from cheese and yogurt and they are fantastic with each one.

One caveat here, you need to cook them in cast iron and preheat the pan in the oven.

Nana said you don’t roll them out, you just pat them out, and baking the most perfect biscuits.


Mile-High Whey Biscuits




2 cups all purpose flour

2 teaspoons baking powder


1/2 teaspoon salt


1/4 teaspoon baking soda

1 stick (8 tbsp) butter, divided

3/4 cup whey or buttermilk, plus more for brushing


Preheat your oven and cast iron pan to 425 degrees.


In a bowl, combine flour, baking powder, baking soda, and salt.


Cut in 7 tablespoons of butter until the consistency of coarse crumbs.


Make a well in the center and add in whey or buttermilk. Fold in gently until a shaggy dough is formed. You may need to add in a little more whey/buttermilk if your dough looks too dry. I do a tablespoon at a time until it’s the right consistency. (If you add too much, don’t stress, just add in a bit more flour when you turn it out)


Turn it out on a floured workspace and pat it into a rectangle, adding flour as needed. Fold it into thirds and pat it back out into a rectangle. Turn your dough and repeat one last time pressing it out to 1/2-3/4 inch thickness.


Using a biscuit cutter or mason jar ring, cut your biscuits as close together as you can. The first pass biscuits always rise the best and look the prettiest! Then combine remaining dough and pat back out and cut remaining dough.


Take your preheated pan out of the oven. Melt 1 tablespoon of butter in your pan and place biscuits in pan, you want them close and touching so they will rise up and not out.


Brush the tops of the biscuits with whey or buttermilk and bake until golden-brown, which is about 12-15 minutes.





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