More Biscuits?

And we’re not done yet, my friends.  After trying the latest batch of pepper biscuits, my neighbor requested some made with rosemary and sea salt, and I was happy to comply.  I think she was envisioning the same yeasted-style sticks, but with my overabundance of whey, it’s buttermilk style. 

Rosemary and Sea Salt Biscuits

2 cups flour

1 1/2 Tbsp baking powder

1 Tbsp sugar

1/2 tsp salt

1 Tbsp chopped fresh rosemary

1/2 cup butter, chilled and cut into small pieces

3/4 cup buttermilk or whey

1 egg

Sea salt

Combine the dry ingredients, then cut in the butter with a pastry blender or a knife until it resembles tiny pebbles.  Mmm, butter pebbles.  Add the whey and lightly beaten egg and stir until combined.  Knead briefly, then either roll out and cut into pretty shapes and perfect circles, or clump dough in your hand until it’s vaguely biscuit-like.  Guess which one I do?  Sprinkle each biscuit with sea salt, a little or a lot, based on your salt preference.  Bake at 425° for about 15 minutes or until golden.  Smear with butter straight out of the oven – these were great with our fresh herb egg scramble, but would do just as well with a dinner course.  They were a little crumby when they cooled off – I think I can attribute it to using whey in place of the thicker buttermilk. 

I’m running out of ideas to use the whey – I’m making cake today, and plan to whip up another batch of biscuits at some point this week.  I hope I don’t get sick of all the carbs – I can think of nothing sadder.  Any suggestions for my next variety?