Easy homemade biscuits, How to make Breakfast biscuits, Whey biscuits

I love this warm, buttery breakfast biscuit — it’s something I always look forward to whenever we’re at a hotel buffet or eating out at Red Lobster. There’s just something comforting about that soft, flaky bite with a warm filling — like a hug on a plate. So, I started making these at home, especially for our lazy Sunday breakfasts.

Yesterday morning, I had some fresh whey left after making homemade butter (yes, real butter!), and that’s when I decided to make a batch of these golden, soft biscuits from scratch. I served them as breakfast sandwiches — and let’s just say, there were no leftovers!

These homemade breakfast biscuits are soft, tall, and perfectly golden — with a tender crumb and flaky layers that peel apart just like your favorite Southern-style buttermilk biscuits. Made using sweet whey from butter, they carry a gentle, milky aroma and a subtle natural sweetness, making them ideal for both savory fillings or just a drizzle of honey or jam. The tops are brushed with butter for a glossy finish, while the insides stay moist and pillowy — never dry or crumbly.

Whether you’re a fan of Red Lobster biscuits or classic hotel-style breakfast rolls, these are that comforting, American-style breakfast you’ll want to make again and again — right from your own kitchen.

Bite of History – Easy homemade Breakfast biscuits

Biscuits like these have been a classic breakfast in American homes for generations — soft, buttery, and baked fresh every morning to go with coffee, eggs, or gravy. They became especially popular in Southern states and later found their way to hotel buffets and restaurants like Red Lobster, where that one biscuit on the plate feels like a warm welcome.

At home in India, we usually use leftover whey in chapati dough or curries — but here, I’ve used it to make these fluffy breakfast biscuits. A little East, a little West — all comfort

Jump to Recipe

Ingredient Roles – Breakfast biscuits

Ingredient	Role in the Dish
Flour	Base structure
Whey/ Buttermilk	Adds moisture, mild tang, and enhances softness
Butter	Gives flakiness and flavor
Baking powder + soda	Helps the biscuit rise
Salt	Balances and enhances all flavors

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Easy homemade biscuits, How to make Breakfast biscuits, Whey biscuits

Recipe by Sandhya Riyaz

5.0 from 2 votes

Course: Breakfast, Brunch, BreadCuisine: American, SouthernDifficulty: Easy

Servings

servings

Prep time

minutes

Baking Time

minutes

Buttery, flaky, golden-topped biscuits – a timeless American breakfast favorite, perfect with jam, gravy, or eggs.

Ingredients for Breakfast biscuit

2 cups, 2 All-purpose flour
1 tablespoon, 1 Sugar (optional – for slightly sweet version)
1 tablespoon, 1 Baking powder
½ teaspoon, ½ Baking soda
½ teaspoon, ½ Salt
½ cup, ½ Unsalted butter (cold, grated)
¾ to 1 cup, ¾ to 1 Whey from butter/ Buttermilk (chilled)

Directions to make Homemade Breakfast Biscuit

Mix the Dough
In a large mixing bowl, combine all-purpose flour, baking powder, salt, shredded butter.
Pour in 1 to 1¼ cups Whey from butter or buttermilk gradually, mixing until a soft dough forms. Do not overmix. The dough will come together into a shaggy, slightly sticky mass.
Shape the Biscuits
Gently flatten the sticky dough to ¾–1 inch thickness.
Use a round cutter (or any small mold) to cut out biscuits.
Press straight down — don’t twist — for best rise.
Grease and Arrange Biscuits
Grease a baking dish with butter or oil.
Place the biscuits snugly into the greased dish so they touch slightly — this helps them rise together and stay soft.
Bake to Golden
Bake in a preheated oven at 425°F (220°C) for 18–22 minutes until golden brown on top.
Optional: Brush with melted butter or honey-butter right after baking for shine and flavor.

Notes

1 cup = 250 ml

Directions to make breakfast whey biscuit with step by step images

Mix the Dough
In a large mixing bowl, combine all-purpose flour, baking powder, salt, shredded butter.
Pour in 1 to 1¼ cups Whey from butter or buttermilk gradually, mixing until a soft dough forms. Do not overmix. The dough will come together into a shaggy, slightly sticky mass.
Shape the Biscuits
Gently flatten the dough (slightly sticky mass) to ¾–1 inch thickness.
Use a round cutter (or any small mold) to cut out biscuits.
Press straight down — don’t twist — for best rise.
Grease and Arrange Biscuits
Grease a baking dish with butter or oil.
Place the shaped dough snugly into the greased dish so they touch slightly — this helps them rise together and stay soft.
Bake to Golden
Bake in a preheated oven at 425°F (220°C) for 18–22 minutes until golden brown on top.
Optional: Brush with melted butter or honey-butter right after baking for shine and flavor.

Pro Tips to make perfect Homemade Breakfast Whey Biscuit

Use very cold butter: Cold butter = flaky layers. Dice and chill before mixing.
Don’t overwork the dough: Mix just until combined. Overmixing = dense biscuits.
Fold the dough once or twice: This creates natural layers.
Touching biscuits = soft sides: Arrange them close together in the pan.
Buttermilk hack: No buttermilk? Use 1 cup milk + 1 tsp vinegar or lemon juice and let sit for 5–10 mins.

Serving Suggestion

Slather with butter and jam or honey for a sweet bite.
Pair with scrambled eggs and fresh fruit for a classic breakfast plate.
Serve with sausage or mushroom gravy for a Southern comfort twist.
Turn into a sandwich with fried egg, cheese, and tomato.
Enjoy warm with a side of masala chai or filter coffee for a cultural fusion!

FAQs – Breakfast biscuits

Q. Can I make Southern breakfast biscuits without buttermilk?

A: Yes! Mix 1 cup milk with 1 tsp vinegar or lemon juice and let it sit for 5–10 minutes to use as a buttermilk substitute.

Q: How do I make flaky American biscuits from scratch?

A: Use cold butter, fold the dough gently once or twice, and avoid overmixing. This helps develop fluffy layers without making them tough.

Q: What’s the best way to store homemade breakfast biscuits?

A: Store cooled biscuits in an airtight container at room temp for 1–2 days or refrigerate up to 4 days. Reheat in the oven or air fryer for best texture.

Q: Can I freeze these after baking?

A: Absolutely. Let them cool completely, wrap in foil or a freezer bag, and freeze up to 2 months. Reheat in the oven at 350°F until warm.

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