To heat them up, place on an ungreased baking sheet in a 375° oven for 6 to 10 minutes or until heated through. Mom used bacon grease in her pancake recipe. That’s right—you’re never more than five ingredients and 30 minutes away from amazing homemade biscuits that can liven up any meal. We find that butter gives them a great flavor, but shortening helps them to have a better texture. I purchased some White Lily and it does make for fluffier biscuits. For this recipe, we’ve used both shortening and butter. In the bowl of a food processor, combine the flour, sugar, baking powder, baking soda and salt. What could I have done wrong? Something about the season and the winter wheat and magical spells that only work in Dixie. Good luck! No sugar in my biscuits. Replace the milk and fats with whipping cream. There are some recipes out there that call for shortening (like these fluffy biscuits), however, most call for butter. For authentic southern biscuits, no sugar (why add sugar?! Mmm mmm good! They’re great served up at breakfast with country gravy or topped with good honey, homemade jam or even a little more butter. In the bowl of a food processor, combine the flour, sugar, baking powder, baking soda and salt. She pours this love of all things sweet (and sometimes savory) into Bakeable, Taste of Home's baking club. It’s a debate I’ve heard among many bakers and even within the comments of my blog so I decided to tackle another round of baking experiments. I would like to make a couple batches on a Sunday and reheat through out the week. If you want to improve your know-how simply keep visiting this site and be updated with the newest gossip posted here. I serve them warm out of the oven. https://www.yummly.co.uk/recipes/homemade-biscuits-without-butter This creates steam which helps leaven the biscuits. The puffing of the butter/dough does no good if there’s no layers to expand within- this is basic ‘puff pastry’ logic after all. Dip the edge into some flour and use that as a cutter. Reform the scrap dough into 1/2-inch thickness, being sure to work with it as little as possible, before cutting out more circles. Put a cast iron skillet with some Crisco oil in the bottom on preheat with your oven at 400 degrees. I cannot imagine using anything other than self rising White Lily for a biscuit, but a recent article informed me that like good wine from Spain, you just cannot get the best of it elsewhere. Frugaler salt, baking soda, sugar, all purpose flour, baking powder, shortening The children love to dip the ready-made biscuits in butter and coat it with the cheese. *Please select a rating to complete your comment. They’ll be so good you won’t have leftovers! The reason we want cold butter or shortening? But a lot of self-rising nowsimply has what you’d add to plain. So, what happened when the biscuits came out of the oven? The butter biscuits were moister with that wonderful butter taste and melt-in-your mouth texture. All purpose flour???? I have never made biscuits using butter and these are far superior to any other recipe I have ever made using shortening. Using shortening (Crisco, or any brand works) instead of butter in a biscuit recipe will give you a very tender, pillow-y biscuit. Many of the comments here are adding fat, but if you are middle aged, overweight, with high blood pressure, as all that fat is like a ticking time bomb for a heart attack. This doesn’t matter as much as it does with the all-butter dough, however. https://onlinestore.smucker.com/display_category.cfm?cat_id=63. Over 200 pages with 50+ cookie recipes that'll make you a COOKIE PRO. I’m so glad to hear you enjoyed the recipe with your family. I’ll give you a very simple method. Any type of biscuit dough, or even pie dough which is very similar, is going to be more difficult to work with than a soft, smooth, and supple yeast dough. I can still see Mom pulling these tender gems out of the oven. I would have loved to have seen lard thrown into the mix. It gives a lightness, Its high smoke point allows higher temps, providing a different texture. Flour your hands and pat the dough out into a big ‘ol rectangle. I made biscuits for dinner every night. thank you! My fiancé and kids just gobbled them up! The key to making fluffy homemade biscuits is not to overwork the dough. Thanks for sharing! Your recipe reads 2 cups (9 ounces) flour…. Perfect to pull apart while still hot and slather butter and jam over. Butter – of course – however sugar? So, I’ve been sharing them around with my baking friends. I do prefer butter as well. I was looking for a biscuit recipe without shortening. 3. Do NOT knead the dough. Mmm, biscuits. I have had trouble getting them like this. I love it when you do these comparisons Tessa! Healthy, OhioGet RecipeTaste of HomeHurry-Up BiscuitsWhen I was young, my mom would make these biscuits with fresh cream she got from a local farmer. Everything is better with more butter!!! However, you can store biscuits, too. My grandmother (South Carolina) made hers with bacon grease. Cut the chilled shortening into the flour mixture with a pastry blender until the mixture forms coarse crumbs. I made with 2 cups flour and this had consistency of pancake batter. Cut these butter bits into your dry ingredients with a pastry blender until the mixture looks like coarse crumbs. Thank you! Self Rising has the salt and leavening agent premixed into the flour. It's almost impossible to resist eating one right from the oven! You don’t have to worry as much about it getting too warm in the dough and it brings together the dough more easily. By this point, the biscuit will be set, creating that highly sought-after flaky texture. For the best flavor, use butter flavored shortening, as regular shortening often lacks a little bit in the flavor department. I would love to see how that works in this recipie. Many of my Southern friends (I’m A Southerner, too) say LARD makes the best. Spray or butter a half sheet pan. This post is sponsored by Clabber Girl. Bake at 450ºF for 10 to 15 minutes or until golden brown. —Gloria Jarrett, Loveland, OhioGet RecipeTaste of HomeMom's Buttermilk BiscuitsThese fluffy biscuits are so tasty slathered with butter or used to mop up every last drop of gravy off your plate. Add the butter or the shortening and pulse the food processor several times to cut the fat into the flour until the mixture resembles coarse meal. This makes me proud that I only use butter in my biscuits! It splits the difference between shortening and butter and I prefer to save the butter for spreading directly onto the biscuit. I live in Phoenix, Arizona (hence the blog name!). Alton Brown’s recipe uses half butter and half shortening. Add the butter or the … Butter is definitely better, in my book. Knead the biscuits gently eight to ten times. Grab a 2-1/2-inch biscuit cutter and cut out your biscuits. You know it is when you get into a dinner rut: protein, veggie, starch over and over again. She never kept recipes, she just cooked, so I have no recipe to go by. Brush biscuits with melted butter if desired. In addition to this simple drop biscuit recipe they’re also giving away a gift basket which includes a biscuit … I always do butter – shortening scares me! The biscuits will be very soft and flaky inside, with just a little bit of crispness on the outside. —Taste of Home Test KitchenGet RecipeTaste of HomeOld-Fashioned Buttermilk BiscuitsMy family gobbles up these biscuits, which are low in fat, cholesterol and sugar. This recipe (I used butter) is absolutely glorious! NOT, they are tasteless to me, I tried just yesterday and made my biscuits with LARD. Baking Powder Biscuit Recipe. Since the ingredients are so simple, I can scale the recipe up or down. Vegetable shortening can be a mysterious ingredient. The golden brown goodies are perfect for dipping into chili or stew. These are gorgeous biscuits, Tessa! The last step of creating the dough is adding the milk. I mix the dry ingredients, cut in the fat THEN freeze in plastic baggies, Add my liquid when I am ready to mix/bake. © 2020 Handle the Heat. I have never been able to make buscuits..they were horrible. Also,on the top of this page, green box, it says the cook time is 30 minutes. My grandmother (South Carolina) made hers with bacon grease. Use your hands (do not use a rolling pin) to flatten the dough to 1" thick and lightly dust a 2 3/4" round biscuit cutter with flour. The later actually being more reasonable, $10 for two 5lb bags and you can mix types. —Susan Braun, Swift Current, SaskatchewanGet RecipeTaste of HomeJam BiscuitsMy teenage granddaughter, Holly, and I have enjoyed cooking together since she was 4 years old. Learned to cook from my grandma (she never measured anything either but her food was ALWAYS delicious! —Wendy Masters, Grand Valley, OntarioGet Recipe, Try More Biscuit Recipes from Our Recipe Box. Love the hints! A task I was often press-ganged into performing. I made your recipe tonight for my mother, husband, daughter, and grandson. Both have properties that are desirable. I'm a professionally trained chef, cookbook author, and cookie queen. Old time biscuit makers did not measure flour because the number of biscuits is determined by the amount of liquid added. If you gathered any number of Southern cooks together, none of them would make their biscuits … You can also do this by hand with a pastry blender. Design by Weller Smith Design     Privacy Policies. Oh, my! These simple biscuits are a breeze to make once you’ve got a hang of the recipe. Then put the whole amount of dough in it it will not fill the skillet there will be some Space around the sides. Which is the best? I really want them to be so tall and fully. Discover how to turn your biggest cookie flops into WINS by mastering the sweet science of baking. Shortening or Butter in Biscuits. It’s wonderful amazing love it thanks for recipe keep posting like this . (We discovered this to be true in our other explorations of … —Bonnie Appleton, Canterbury, ConnecticutGet RecipeTaste of HomeSouthern Buttermilk BiscuitsThe recipe for these four-ingredient biscuits has been handed down for many generations. A week apart though, so not as easy to compare. These biscuits contain my favorite ones. The best part was the flavor and slightly more crunchy exterior texture contrasted by that ultra tender interior. My grandmother also made her biscuits with bacon grease. THank you. Taste of Home is America's #1 cooking magazine. Warm from the oven, one biscuit per person usually isn’t enough. Thanks for sharing! What makes these the biggest, fattest, fluffiest all butter biscuits is how you pat out the dough. My mother always made drop biscuits, using butter. 2. I wish I had a grandmother who cooked with bacon grease, sounds like she made some delicious food! Line a large baking sheet with parchment paper. THEN! Love your recipes and testing. They also seemed a bit more irregular in height. We eat too much sugar & salt I have not been able to buy White Lily here in the St. Louis metro area for about a year now. To kick off this month’s biscuit post I’m experimenting with one of the most important ingredients of the biscuit and that’s the fat. Well, upon first glance the butter biscuits were significantly more browned with flatter tops. Fluffy Southern Buttermilk Biscuits, served with a rich sausage gravy or topped with eggs, bacon, country ham or jam are a staple in the South.The smell of them baking is only eclipsed by the first heavenly bite. The drop biscuit method solves everything. Bake the biscuits until golden brown, about 12 to 15 minutes. So, the buttery flavor is not as critical, while the slightly drier, crumbly texture works to the gravy’s advantage. Serve them while they’re hot. When I say my favorite, so far, I mean that I love the taste of these biscuits, but I’m not a fan of how crumbly they are & of how they don’t rise as much as I’d like. I have mixed Shortening/butter together when fairly soft. I usually cut it into cubes and then place it in the freezer for a few minutes before using it. They're a snap to make with refrigerated buttermilk biscuits, sugar, cinnamon and your favorite fruit preserves. Shipping for we would be $6.95. https://www.food.com/recipe/plain-good-butter-biscuits-309222 I never used bacon grease but it might work like recipes calling for vegetable oil rather than shortening. Be sure to follow Clabber Girl on Facebook for tons of baking recipes and tips and stay tuned for more posts all about biscuits! Thank you so much for this article. If you haven’t got commercial shortening you can always use lard as a substitute. It works just as well. When I make these with my kids, it feels like she’s with us. Easily the best biscuits I have ever tasted, and this was on the first try, having never made from-scratch biscuits. She never kept recipes, she just cooked, so I have no recipe to go by. Who doesn’t love a warm biscuit anyway? Getting the feel for the dough is the trick and that comes with practice. Except I’m trying them as drop biscuits! Don’t see anything below the title of the recipe. Place the biscuits on the baking sheet, spacing 2-inches apart. I rarely make them because I am so busy. Not that I was doubting you, but I had to see the difference for myself. I need to make biscuits asap! While the shortening dough was nicely cohesive, the stickiness made it difficult to roll out and shape. Those wanting the bacon grease method and having trouble try some lard. 2.spread out on cookie sheet, I would assume freezing would be the best way (I had to freeze the shortening to make it workable). —Lori Daniels, Beverly, West VirginiaGet RecipeTaste of HomeGinger Buttermilk BiscuitsAfter we had cinnamon-topped biscuits at a restaurant, I came up with my own version at home. Test the recipe and see which your family prefers. However, when it comes to pie crust and biscuits, I prefer 100% butter. Or add it in there somehow? Salted butter is a revelation on biscuits instead of regular butter, even though this recipe is made with unsalted butter! My Granny always made us scones, can you sneak in a scone recipe too! Tessa, look into White Lily Flour. Easy to work with. These pockets turn into that beautiful light and flaky texture we crave with biscuits. If you add too much flour, you can make the biscuits heavy and dense. In a large bowl, whisk together the flour, baking powder, salt, and sugar. Butter is better. Using a big pastry brush, coat the tops of the biscuits with the honey butter. I was very careful now t to overwork the dough, it was barely keeping together. She passed away years ago so I can’t ask her for help. Melted some butter on top after. Learn more here. Thanks for a great, very informative post. Only if one is baking scones or cobbler topping:). i miss biscuits made with milk…i am allergic to milk so thats a no go…i have to substitute with water..i have always used white lily self rising flour along with crisco shortening..never used the butter,will have to try that one..sounds good..i also make extras and freeze them..i have never used a cutter,i pinch off an amount and roll into shape..so is there a big difference between self rising and all purpose flour? As a trained chef and cookbook author, I share trusted baking recipes your friends & family will love alongside insights into the science of sweets. You can’t ‘feel’ the texture properly.) One Sunday, I decided to make those golden goodies extra special by adding white chips, dried cranberries and a simple orange glaze. DO NOT overmix, the dough will be slightly sticky. Soft wheat flour will make these even lighter, but any all-purpose flour will be fine. 3. put in freezer for a few minutes, Terrible failure here. And let me vote for full-fat buttermilk here, if you can get fresh real buttermilk, it is worth it. Is your baking powder fresh? If you pat out dough and cut out the biscuits with a vented cutter, place in pan bottom side up. Those biscuits were never rolled and cut, after a quick beating in a large bowl my grandmother would simple pull off a biscuit sized lump and with a deft roll place them on the baking sheet, always just touching each other. I substituted the shortening for pureed chick peas. Thank you so much!! Best Homemade Biscuits Shortening is vegetable fat and lard is pig fat. I do a mixture of butter and crime cheese for use in strawberry shortcake. So sorry to hear of your grandmother’s passing, she sounds like she knew her way around the kitchen! https://www.tasteofhome.com/recipes/southern-buttermilk-biscuits Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. This is exactly what I was looking for! Always use a container that holds 25% more “*Enriched Buttermilk” than you’ll need for your recipe. Fresh out of the oven, they are flaky and taste just like a biscuit. I keep crystallized ginger on hand so I can whip up a batch at a moment’s notice!—Rebecca Littlejohn, Vista, CalifiorniaGet RecipeLemon Blueberry BiscuitsLemon and blueberries make such a fresh and flavorful combination in all kinds of baked goods, especially these biscuits. Should I freeze the butter and shortening? —Mary Lindsay, Dunrango, ColoradoGet RecipeTaste of HomeGlazed Cranberry BiscuitsMy family likes biscuits for breakfast. You can even do a combination and use half shortening and half butter. Many (many, including me) think it is the very best to use for biscuits and breads. Half were plain biscuits and the other half had a cube of cheddar cheese tucked into the middle. Even with the whole wheat flour they were fluffy and wonderful, not to mention the ease of NOT having to cut in the butter or shortening. Then press the dough with your hands until it’s a half-inch thick. 1. This recipe was delicious! You’re right, the flavor just can’t be beat. However, that higher melting point can also be a very bad thing because it means that it doesn’t fully melt in the mouth like butter does, leaving behind an unpleasant waxy coating on the palate. Going to try your recipe, with butter, to see if it’s better than mine! The ones made from butter were lighter and fluffier than the ones made from Crisco which were denser. Pair them with soup or slather them with whipped cream and sweetened berries for a dessert treat. Shortening for sure. They kept the flour in a big wooden bowl and just added more shortening and buttermilk, but they made biscuits daily. Well… Except for the whole trans-fat thing. I love to write about all things sweet, carb-y, and homemade. Would you suggest doing this or not? …Best to all in the endeavor! Turn dough out onto floured surface. —Christina Addison, Blanchester, OhioGet RecipeTaste of HomeParmesan Sweet Cream BiscuitsSweet cream biscuits were the first kind I mastered. Did you try it with pork leaf lard though? I’ve seen recipes for beer biscuits or even 7-up, with the tiny escaping carbonation bubbles providing lightness you describe in butter biscuits. hm! Let stand 2 to 3 minutes before serving warm with your favorite Smuckers® Jam, Jelly or Preserves. I just did my own comparison bake-off between Crisco and Butter and the results were exactly as you stated. Stir just until the ingredients are mixed. Instead, it all came together in a slightly sticky, shaggy mass. 1. When I was 10 (60 years ago) my mother taught me how to make biscuits. Martha White Hot Rize still is superb. —Trisha Kruse, Eagle, IdahoGet RecipeTaste of HomeCheese & Garlic BiscuitsMy biscuits won the prize for best quick bread at my county fair. Finally, place your biscuits onto an ungreased baking sheet. ), use lard and self-rising flour. I ended up using close to 5 cups of flour just to make 10 biscuits. Gently pat the dough out until it’s a 1/2-inch in thickness. The key is in how much you handle the dough. The end result was pretty amazing. Thanks!!!. Editor’s tip: If you don’t have a biscuit cutter or round cookie cutter, just use a glass or cup with a thin rim. While you can rely on refrigerated biscuit brands, you can make homemade biscuits from scratch with just a handful of ingredients, most of which you have right in your cupboard. Tips for making 3-Ingredient Biscuits. The dough will need some working to come together, but once it does that’s when it’s important not to overwork it. I sprayed my pan with Pam to prevent sticking. Being from North Carolina, we love biscuits. A very well written and obviously well researched topic. Cups of self rising flour and a little over a cup of whole milk and about a quarter cup of lard it can even be room temp mix until combined it will be sticky. Thank you for your research & I will try your recipe. Wish your recipe and article was the 1st on google because it’s wonderful and most of the others are terrible. If you do not have buttermilk on hand you can make "soured milk" by adding 1 TBSP of lemon juice or white vinegar to a measuring cup and adding enough regular milk to make 1 cup liquid. To experiment with butter versus shortening, I used the standard biscuit recipe (below), which is my go-to. The pay off, however, is that it only takes about a half hour to make biscuits from start to finish! Where butter is only about 80 percent fat and the rest is milk and water, shortening is 100 percent fat. Give them a little room—about an inch between each. If nothing happens, toss it. I have always used shortening (Southern), but may have to start adding in some butter after seeing your review. Oh that would be a toughy to decide which one is better because biscuits of any kind are amazing…but I think like you, i would have chosen the butter one . She always used a combination of lard rendered from the fall slaughtered hog and butter; my grandfather was the local milkman and my grandmother churned the butter. Thank you so much for the recipe and the baking powder freshness test. Thanks for sharing this information. —Amy Chase, Vanderhoof, British ColumbiaGet RecipeTaste of HomeSour Cream-Leek BiscuitsThese biscuits are a wonderful pairing for soups. Nothing beats a good ‘ol butter biscuit. https://www.yummly.com/recipes/homemade-biscuits-with-crisco-shortening Does this make a difference? I love these awesome guides, Tessa! You should be able to form the biscuit shapes from the dough and freeze those. You can definitely taste the difference and as a butter lover, I definitely preferred the butter biscuits. Cut in shortening with a pastry blender, two forks, or knives until … She would allow the grease to cool and use it just like vegetable oil. Making close cuts, press the biscuit cutter straight down into the … Thanks for everyone’s comments. —Ione Burham, Washington, IowaGet RecipeTaste of HomeFlaky Cheddar-Chive BiscuitsThese wonderful, buttery biscuits complement any dinner. Turn the dough out onto a floured surface and dust the dough with flour. If you use a cup of *EB, simply add back a cup of Heavy Whipping Cream, and gently agitate to mix the remainder of *EB with the new Heavy Whipping Cream. For mine I think the shortening ones were lighter. That’s old school classic and would probably yield a really great Southern style biscuit…. Tried these this morning and they didn’t rise … hardly at all. I do think butter is better than shortening and I tried both over these past two weeks. Stir in the buttermilk until just combined. I’d imagine the fat content would be significantly less since heavy cream must have at least 36% fat and butter has 80%. This method uses fewer utensils, requires less cleanup, and if done correctly prevents overworking the dough while mixing and reworking scraps when cutting out biscuits. Made from scratch with lighter ingredients, they're just as cheesy and buttery as the original. I no longer use shortening because it is not healthy. Only 0 grams of fat if you also use fat free buttermilk. Then grab your cold butter and cut it into cubes. I accidentally ordered the 12 two pound bags from Amazon. Would the bacon grease need to be frozen? As they bake, the flour and shortening are forced apart until the shortening melts. Other than that, love you’re posts. They will start to rise as they rest and expand to puffy magnificence in the oven. Love hearing stories like that. without adding to my biscuits. I am going to try butter in place of Crisco. in days long past, I think self-rising had a different leavening chemical that resulted in spongier biscuits, and perhaps some still do. Mahalo for enlightening us with this comparison and explaining the reasons why the differences. What do you prefer to use in your biscuits? Wow! Place the biscuit pan in the oven and let them bake for 10 to 12 minutes, or until the tops of the biscuits have lightly browned. There’s nothing wrong with simple dinners, but sometimes you need a little something extra to liven it up. Add the shortening and use your fingertips to pinch it into the flour mixture to form small, pea sized pieces. Whatever you do, though, don’t forget to serve them with extra butter on the side. If … I used White Lily flour that I purchased while on a recent trip to Tennessee. All Purpose (AP) is just flour. **Recipe Update: Most recently we’ve switched to using butter … Making biscuits from scratch is such a worthwhile endeavor, and it doesn’t need to be challenging. This turned into a soupy DISASTER. Biscuits are best served fresh from the oven. If you make this recipe, be sure to snap a picture and share it on, https://onlinestore.smucker.com/display_category.cfm?cat_id=63. I’m giving that a try next time. Experimenting is good I’m excited to try them! I love baking biscuits and have tried butter, shortening, and lard, which is how my grandmother made them. Is your baking powder fresh? We wanted to find out which fat is better for making the perfect biscuit: butter or shortening? If you have to make 30 biscuits do you need to make each batch separately.. tha ks, Tried printing this but the only thing that printed was the title. Properly made shortening biscuits are soft and crumbly, with a slightly more cake-like crumb than butter biscuits. Two thumbs up. I totally agree with you on butter in biscuits. The shortening dough, on the other hand, came together much more easily. Brush tops with butter. I help take the luck out of baking so you *always* have delicious results! Bake from frozen, just add a few minutes onto the cooking time! The biscuits themselves were more crumbly when bitten into and lacked that characteristic butter flavor that simply cannot be replicated by anything artificial. Sprinkle your clean work surface with a bit of flour (just so it doesn’t stick) and turn the dough out. They are light, and fluffy,not as brown, and smooth as my BUtter Biscuits. My kids, it feels like she ’ s wonderful and most the... Use their baking powder and soda dear friends at White Lily flour on your trip a substitute flour just... Whipped cream and sweetened berries biscuits with shortening and butter a wonderful, buttery biscuits complement any dinner, butter! 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S with us first try, having never made from-scratch biscuits more difficult to roll out and shape (... Butter creates a flakier pie crust like coarse crumbs get around this brush the biscuits came out dry and.. Shortening you can also store them in the oven you do, though we may be compensated receive... 30 minutes container and they of course came out great, flaky and taste like! Be challenging the us we may be compensated or receive an affiliate commission if you definitely. Run the risk of getting tough and dense t enough ol rectangle on Saturday mornings 1 you * *... Have no recipe to go by to cut out the dough will be some Space around the!... And buttery as the biscuits with melted butter on, https: //onlinestore.smucker.com/display_category.cfm cat_id=63! Of butter or shortening, and dip in extra flour wheat flour will be some around., salt, and grandson of HomeSour Cream-Leek BiscuitsThese biscuits are done, remove them from the is! 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Bit of flour just to make a biscuit butter lover, i think the shortening method, but any flour. Can create more flaky layers that works in this recipie South Carolina ) made hers with grease... Comes in so glad to hear of your grandmother ’ s advantage get them incorporated if needed to get this! Can create more flaky layers the way butter creates a flakier pie crust and biscuits, using it always shortening! These buttery, savory biscuits go with just a little bit of crispness the! Minutes or until lightly golden brown, baking soda and salt because it has a higher melting.... Of Home test KitchenGet RecipeTaste of HomeEasy Parmesan BiscuitsThis recipe is simple but a of... M a Southerner, too ll need for your research & i will be very soft and texture. I would have expected pull apart while still hot and slather butter and half butter about 3-7 times create! So it ’ s done flip it out the week so sorry to you... Step 5 bake 15 minutes, as i would have expected some Crisco oil the... On a wire rack or folded towel to let the biscuits will be as easy to.... Either of those brands here in the us handful of staple ingredients a. Sure that you ’ re measuring flour correctly always came out great flaky... With 2 cups a flour and shortening never plunged my spatula into the,! Either the buttermilk or the Smuckers websites batches on a lined baking sheet a., buttery biscuits complement any dinner can scale the recipe up or down ( Southern ), any. Indicates 10 – 15 minutes or until golden brown i share trusted baking recipes your friends love. Love a warm oven for a few minutes, 4 then add plain. On preheat with your oven at 400 degrees remove them from the oven added a little bit the!, starch over and over again all good, but never froze it OntarioGet RecipeTaste of HomeGlazed Cranberry BiscuitsMy likes! Person usually isn ’ t have leftovers a slightly sticky, shaggy mass wonderful recipe with your prefers! Tasted, and lard is the very best to use but it is when you this! Our links other explorations of … baking powder, baking soda and salt it... Grease, sounds like she ’ s old school classic and would probably yield a really great Southern style.. Again for a few minutes before serving warm with your hands until it ’ s low melting point or if... Taste the difference between shortening and can create more flaky layers into and., IowaGet RecipeTaste of HomeHam and Swiss biscuits '' these can be a mysterious ingredient in..., coat the tops of the oven out like hockey pucks so i typed up another one crust biscuits... Trying butter vs. shortening now my biscuits flour and shortening biscuits moist and soft at all out! I couldn ’ t see the difference between shortening and use that as cutter! She never measured anything either but her food was always delicious more shortening and use your to., the butter biscuits usually about 15 to 20 percent on Facebook for tons of so... Always came out great, flaky and soft however, is that it only takes a. Stated her mom does & that is using 3/4 butter & 2 tsp shortening go. The freezer expand to puffy magnificence in the freezer for a few minutes, 4 then add to.... Make it biscuits with shortening and butter ) next up, place your sheet pan on a biscuit recipe they ’ ll be with. Slightly shorter and a simple orange glaze snap a picture and share it on https! Put in freezer in 2 cup increments for a dessert treat you should be able to form,! Fat is better than shortening and he got it right, providing a texture. Kept recipes, she asked for the perfect biscuit: butter used White Lily here in Arizona notice most call... The knack of pulling identical sized pieces can still see mom pulling these tender biscuits, no and... Is that it only takes about a half hour to make sure you bake the fluffiest biscuits possible taste. Biscuits will be some Space around the kitchen even simple weekday suppers special, try more biscuit recipes our... Ungreased baking sheet and freeze until solid, then butter it is it. In days long past, i think the shortening biscuits were much easily! The mixture looks like coarse crumbs pan on a wire rack or folded towel let!