Zucchini pancake, How to make Savory Zucchini Pancakes
Quick, savory zucchini pancakes made with besan and rice flour — crisp outside, soft inside. A wholesome, gluten-free breakfast that comes together in just 15 minutes!
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.
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 | 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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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.
A: Use cold butter, fold the dough gently once or twice, and avoid overmixing. This helps develop fluffy layers without making them tough.
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.
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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