Following my adventure in cheese-making last week, the salty mound of curds disappeared within an evening. The whey, however, was still sitting in my refrigerator in a glass jar yesterday when I went to rummage around for lunch.
Wondering what on earth to do with the liquid (which appeared on the basis of smell, sight, and taste exactly the same as that floating atop an unstirred yogurt), I turned to Google. The first several hits weren't much help: a little Miss Muffet reference, a note to body builders that it is excellent in power smoothies, and a recipe for a slow simmer soup that would take hours.
But halfway down the page I found it: a simple recipe for whey drop biscuits. It sounded too easy to be true—and a little too low-fat, also. Undeterred, I doubled the butter, swapped the white flour for wheat, and began mixing. One shattered mixing bowl, an oven fire, and a few burnt biscuit tops later, I managed to pull one perfectly golden dozen out of the oven unscathed. I swept up the pieces, turned off the gas, and fed a charred treat to my ever-hungry black lab. As for the dozen that made it through the mishaps—the whey lent them a tangy flavor and the added butter a superb flaky texture—making my lunch certainly worth the blunders.
Makes 20 drop biscuits
In a large mixing bowl, combine: 5 cups whole wheat flour, 1 teaspoon baking soda, 2 teaspoons baking powder, and 2 teaspoons salt. Cut in 2 sticks butter and work in using fingertips. Add 2 cups whey and knead lightly. The dough should be moist and sticky; add flour if needed. Drop biscuits with a spoon onto 2 baking sheets; cook at 450 for 7-10 minutes or until golden on top.