Looks yummy. Thanks for the suggestion of using whey. I make a lot of Greek style yogurt and never know what to do with the whey. It generally goes down the drain. Would this work in other recipes calling for buttermilk as well? For example, Bert's Buttermilk Biscuits, my usual biscuit recipe (converted to whole wheat)? Yes, I find whey steps in for buttermilk pretty well. Since it's a lot thinner, though, you'd use less of it - at least in recipes that call for a significant amount of buttermilk. If the recipe calls for 1 cup buttermilk or over, I'd reduce the amount of whey by about 20%. Give it a try - it's fun experimenting. PJH

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