Sky High Whey Biscuits

Well, I'm a little slow in getting this posted, but it's finally here. After I made my yummy Greek style yogurt, I had a quart of whey leftover and needed something to do with it. So, I've been using it for biscuits and we've been loving them. The whey gives the biscuits just a little bit of a tang that makes me think of sour dough. Not nearly as strong as a good sour dough and not with the fermentation that occurs in sour dough, but still very yummy. Growing up, we called these sky high biscuits. I've since varied the recipe to include 100% whole wheat and they are our very favorite biscuit. With the added whey, I think we like them even more.

Sky High Whey Biscuits

3c whole wheat flour ( 2c unbleached, 1 c whole wheat if preferred)

4 1/2 t. baking powder

2 T sucanat (or sugar)

1/2 t salt

3/4 t cream of tartar

3/4c +2 T butter (omit extra 2T butter if using part white flour)

1 egg beaten

1c + 2 T whey (omit extra 2T whey if using part white flour)

In a bowl, combine flour, baking powder, sucanat, salt, and cream of tartar. Cut in butter with a pastry cutter until mixture resembles very course cornmeal. In a separate bowl, mix together the egg and whey. Pour into flour mixture and kneed just until it forms a dough. Do not over handle or the biscuits will be tough. Roll to 1 inch thickness and cut out with a biscuit cutter. Or, if you prefer to simplify, roll the dough out and cut it into squares with a pizza cutter. Place biscuits on a cookie sheet so that they are touching each other. Bake at 450 for 12 - 15 minutes.