(We discovered this to be true in our other explorations of butter vs. shortening , as well.) That's not the case with shortening. Many recipes call for cold butter cut into small pieces. I lean towards shortening because I like fluffy tender biscuits. The ice-cold shreds of butter incorporate into the flour more evenly, improving the dough's flavor and texture. I decided my biscuits were crumbly because there wasn’t enough lard in them, so I google it just to make sure, and this was my first stop. When you're ready to cut your biscuits, punch straight down with your biscuit cutter. A hot oven helps biscuits bake—and rise—quickly. After testing hundreds of biscuits, the cooks in the Southern Living Test Kitchen found that grating a frozen stick of butter with the large holes of a box grater made the best dough and was much faster too. Shortening has no flaovr. This is because while shortening is 100 percent fat, butter is only about 80 percent fat. Batch 3: 1.5 teaspoons (1/2 tablespoon) baking powder. I feel that there is nothing like a lard biscuit. Cut in shortening with a pastry blender, two forks, or knives until … It made the most delicious flaky, rich, crisp biscuits. Yes No No Preference. 1/4 teaspoon baking soda. There's no better way to start your morning than with a hot, fluffy, straight-from-the-oven biscuit. That means no steam is created during baking which effectively reduces gluten production, so shortening cookies tend to be softer and more tender. That goes for snack crackers and chips too...a 'serving' is 12 chips. Also, shortening has a higher melting point than butter, resulting in taller cookies. Would you like any fruit in the recipe? Make sure it's very cold when you add it to the dough. We recommend 475˚F for 15 minutes. Many recipes call for cold butter cut into small pieces. BUT, a butter biscuit can be heavy and dense. We know, we know—at this point, you're dying to enjoy those hot, flaky biscuits. Which is the best? I lean towards shortening because I like fluffy tender biscuits. You want the steam to stay trapped in the oven to help with the rise. Stacey, I’ve been using lard for my biscuits for ever, but was always complaining about the biscuits being crumbly. © Copyright 2020 Meredith Corporation. 2 teaspoons granulated sugar. Biscuits without Butter or Shortening Recipes 2,417 Recipes. Batch 2: 1 teaspoon baking powder. If it's all about flavor, butter. If you stir the dough too much, the biscuits will be hard and tough. Unlike butter, shortening doesn't have a ton of flavor, but it's great for making baked goods super flaky. Place your cut biscuits on a parchment-lined baking pan to avoid sticking. When biscuits are done remove from the oven, brush with melted butter… Remove them from the oven as soon as they are lightly browned. We definitely preferred butter, but you can substitute the same amount of shortening or lard—or some of each—for butter here. Four of eight people could tell no difference in taste between the shortening and butter biscuits. For smaller biscuits, you may not need to bake as long. Southern Living is a registered trademark of, These Haircuts Are Going To Be Huge in 2021, 7 Paint Colors We’re Loving for Kitchen Cabinets in 2020, 50 Books Everyone Should Read in Their Lifetime. Which is the best? "I made two dozen biscuits recently, and I wanted them to be thicker, so instead of one stick of butter (eight tablespoons), I used six tablespoons of butter and two tablespoons of shortening." May 10, 2015 - How to Make Biscuits: Butter vs. How butter works: why recipes call for it cold, soft or melted Shortening was invented in the early 1900s as an alternative to animal lard, which has a very similar consistency. When you set the biscuits on the baking sheet, make sure the sides are touching. Shortening biscuits taste more like plain flour. (The butter is used for brushing so you don't lose out on flavor. 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