They look delicious. Would I use it like the butter and shortening? 2. Step 5 BAKE 15 minutes or until lightly golden brown. in days long past, I think self-rising had a different leavening chemical that resulted in spongier biscuits, and perhaps some still do. I also make biscuits with butter. Cut in the shortening until … I ended up using close to 5 cups of flour just to make 10 biscuits. Easy to work with. I help take the luck out of baking so you *always* have delicious results! 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 have repeated the process many times but have never acquired the knack of pulling identical sized pieces of dough every time. Do NOT knead the dough. ), use lard and self-rising flour. Serve them warm. —Linda Becker, Olympia, WashingtonGet RecipeTaste of HomeZucchini & Cheese Drop BiscuitsThese colorful little drop biscuits are very easy to put together and yet are packed full of flavor. I really want them to be so tall and fully. I really enjoyed your biscuit lesson. A combination of shortening and butter. Here are some answers to your most common biscuit questions and some tips to make sure you bake the fluffiest biscuits possible. By this point, the biscuit will be set, creating that highly sought-after flaky texture. Easy Drop Biscuits. —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. How about leaf lard? 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. I’m giving that a try next time. 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. For the best flavor, use butter flavored shortening, as regular shortening often lacks a little bit in the flavor department. This turned into a soupy DISASTER. They will start to rise as they rest and expand to puffy magnificence in the oven. I’m so glad to hear you enjoyed the recipe with your family. Has anyone tried them? For authentic southern biscuits, no sugar (why add sugar?! I always do butter – shortening scares me! All opinions provided are my own. Pinch off or choke some dough to make a biscuit, gently roll in cupped palms, and dip in extra flour. That’s really interesting Laurel. Try More Biscuit Recipes from Our Recipe Box 1 / 25Easy Cheesy BiscuitsI'm a big fan of homemade biscuits but not the rolling and cutting that goes with them. Bake the biscuits until golden brown, about 12 to 15 minutes. White Lily used to be absolute best flour, but the brand was bought by a big flour maker and production moved to another plant and now it performs about like the big brand, I don’t recall whether it was Fold Seal or Pillsbury or another. My mother always made drop biscuits, using butter. Keep reading to find out how butter and shortening impact everything from the dough, appearance, taste, and texture of your typical buttermilk biscuits and to find out which was my favorite! The faster you do this the better, you want the fat to remain cold. I’ll never understand how those processed canned biscuits became so popular since biscuit dough takes just minutes to whip up! Preheat oven to 450°F. But a lot of self-rising nowsimply has what you’d add to plain. Then put the whole amount of dough in it it will not fill the skillet there will be some Space around the sides. Did you try it with pork leaf lard though? 1. Wow! Making biscuits from scratch is such a worthwhile endeavor, and it doesn’t need to be challenging. Pop them in an airtight container and they’ll keep on the countertop for two to three days. (We discovered this to be true in our other explorations of … They’ll be so good you won’t have leftovers! Should I freeze the butter and shortening? These pockets turn into that beautiful light and flaky texture we crave with biscuits. If you haven’t got commercial shortening you can always use lard as a substitute. Not the denatured crap sold at Safeway or Kroger, but the stuff sold in the neighborhood ethnic meat markets from pigs that had a life. Love this post! I made your recipe tonight for my mother, husband, daughter, and grandson. The cold fat then does it’s job of steaming those nice pockets for truly fluffy biscuits, I usually mix and freeze 4-6 baggies at a time. Taste of Home is America's #1 cooking magazine. 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. Where is the recipe? Stir in the buttermilk until just combined. Shortening doesn’t cut here. I’ve been on a quest to find the best biscuit recipe & my favorite, so far, is a recipe that uses butter and shortening – equally. Step 10 Actually, I’ve never seen either of those brands here in Arizona. I saw them in one the above photos and I’ve been searching for the right jars to use for my flours and sugars and goodies. Butter is better. The last step of creating the dough is adding the milk. I have mixed Shortening/butter together when fairly soft. I love these awesome guides, Tessa! I am going to try butter in place of Crisco. Going to try your recipe, with butter, to see if it’s better than mine! I’ll give you a very simple method. If using butter, be sure to keep it cold. No funny taste and you wouldn’t guess they were made with chick peas. Such helpful info! Still turned out AMAZING ! However, I do like the height and tenderness shortening lends in cookies. This would maximize the prep, mix and clean-up. Line a large baking sheet with parchment paper. That’s old school classic and would probably yield a really great Southern style biscuit…. —Keith Mesch, Mt. I may end up sticking with what one of your readers stated her mom does & that is using 3/4 butter & 1/4 shortening. Whatever you do, though, don’t forget to serve them with extra butter on the side. I do think butter is better than shortening and I tried both over these past two weeks. Other than that, love you’re posts. —Melissa Obernesser, Utica, New YorkGet RecipeTaste of HomeCaraway Cheese BiscuitsMy grandchildren are always happy when I pull a pan of my cheese biscuits from the oven. Bake from frozen, just add a few minutes onto the cooking time! She passed a few years ago so I can’t ask her for help. Over 200 pages with 50+ cookie recipes that'll make you a COOKIE PRO. Use it in place of butter or shortening or add it to the mix? What could I have done wrong? Thanks for sharing! Half were plain biscuits and the other half had a cube of cheddar cheese tucked into the middle. The biscuits will be very soft and flaky inside, with just a little bit of crispness on the outside. Gently pat the dough out until it’s a 1/2-inch in thickness. I know Southerners swear by the shortening method, but my personal preference is the butter method. —Helen Nelander, Boulder Creek, CaliforniaGet RecipeTaste of HomeHam & Green Onion BiscuitsI started with my grandmother’s biscuits and added a bit of my personality. It was a very strong point of contention with Grandma: “CLABBER milk has fat, and is churned to make butter and buttermilk!” There’s nothing wrong with simple dinners, but sometimes you need a little something extra to liven it up. This post is sponsored by Clabber Girl. love your blog thank you, its true that butter is best choice,using it in biscuits since long. I live in Phoenix, Arizona (hence the blog name!). 3. 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. Even when both fats were chilled in the same freezer for the same length of time, the butter was significantly more solid which made it easier to retain chunks of butter while mixing the dough. I serve them warm out of the oven. Grab a 2-1/2-inch biscuit cutter and cut out your biscuits. But you don’t need to save biscuits just for dinnertime. That’s why I would suggest using 50% butter and 50% shortening – or some similar combination – to get the best of both worlds if you’re baking cookies. We find that butter gives them a great flavor, but shortening helps them to have a better texture. What are you preferences? Line a baking sheet with parchment paper or leave it ungreased. If an oven is … 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. Plus it adds no flavor, so what’s the point of using it? Always use a container that holds 25% more “*Enriched Buttermilk” than you’ll need for your recipe. We all thought they were fabulous! You can definitely taste the difference and as a butter lover, I definitely preferred the butter biscuits. 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. Thanks for everyone’s comments. If nothing happens, toss it. She never kept recipes, she just cooked, so I have no recipe to go by. When the biscuits are done, remove them from the oven. All Purpose (AP) is just flour. Place your sheet pan on a wire rack or folded towel to let the biscuits cool. Having spent the WWII years on the N.C. farm of my maternal grandparents I watched my grandmother make sheets and sheets of biscuits every morning. This doesn’t matter as much as it does with the all-butter dough, however. The children love to dip the ready-made biscuits in butter and coat it with the cheese. It's almost impossible to resist eating one right from the oven! I’ll be back with an update on my findings. In the bowl of a food processor, combine the flour, sugar, baking powder, baking soda and salt. These are wicked good!!! —Amy Chase, Vanderhoof, British ColumbiaGet RecipeTaste of HomeSour Cream-Leek BiscuitsThese biscuits are a wonderful pairing for soups. I make a similar biscuit all the time, but my go-to is margarine. This recipe (I used butter) is absolutely glorious! The butter version rises the highest — look at those flaky layers! Leaf lard is the only lard to use but it is hard to obtain and expensive. I wanted to go beyond showing you how to make biscuits and help you understand how the ingredients impact your final product. A very well written and obviously well researched topic. It works just as well. Recipe indicates 10 – 15 minutes, as I would have expected. Preheat the oven to 450°F. THEN! I have been cooking them at 500° and I have been folding the loaf on top of itself about 3-7 times to create layers. There are some recipes out there that call for shortening (like these fluffy biscuits), however, most call for butter. Good idea to pick up some White Lily flour on your trip! 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. All purpose flour???? Add flour to a large mixing bowl. Discover how to turn your biggest cookie flops into WINS by mastering the sweet science of baking. You’re right, the flavor just can’t be beat. without adding to my biscuits. What do you prefer to use in your biscuits? —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. Shortening or Butter in Biscuits. One Sunday, I decided to make those golden goodies extra special by adding white chips, dried cranberries and a simple orange glaze. The end result was pretty amazing. Wish your recipe and article was the 1st on google because it’s wonderful and most of the others are terrible. So, I’ve been sharing them around with my baking friends. Dip the edge into some flour and use that as a cutter. I used the butter instead of the shortening… the only thing I found (and I’m not sure if it has to do with the fact that I live in the tropics and the ingredients and humidity is very different…) but I needed a lot more flour than the recipe. 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. Notes. I hope you’re having a great week! I do a mixture of butter and crime cheese for use in strawberry shortcake. I use a half butter and half shortening combo for my biscuits (as well as for my pie crusts). So sorry to hear of your grandmother’s passing, she sounds like she knew her way around the kitchen! Frugaler salt, baking soda, sugar, all purpose flour, baking powder, shortening Thank you!!! The drop biscuit method solves everything. Serve them while they’re hot. 4 then add to dry mix. Let stand 2 to 3 minutes before serving warm with your favorite Smuckers® Jam, Jelly or Preserves. —Susan Braun, Swift Current, SaskatchewanGet RecipeTaste of HomeJam BiscuitsMy teenage granddaughter, Holly, and I have enjoyed cooking together since she was 4 years old. If you like these small batch biscuits… Would using clarified butter give you the flakiness of Crisco without the added water? I love it when you do these comparisons Tessa! I wish they would sell it everywhere in the US! Then grab your cold butter and cut it into cubes. Biscuits are best served fresh from the oven. I no longer use shortening because it is not healthy. Learned to cook from my grandma (she never measured anything either but her food was ALWAYS delicious! Thank you for that. hm! Love hearing stories like that. 2. —Melissa McCabe, Long Beach, CaliforniaGet RecipeTaste of HomeFlaky Whole Wheat BiscuitsWhole wheat flour gives these biscuits a nutty, homey flavor. Occasionally, she would store the grease in the refrigerator and save it for biscuits the next day, but never froze it. The trick is to stir the milk in until just combined and kneading the biscuits very gently. Thank you so much for the recipe and the baking powder freshness test. Experimenting is good I’m excited to try them! https://www.yummly.co.uk/recipes/homemade-biscuits-without-butter The more you stir or knead the dough, the tougher the biscuits will be. I usually cut it into cubes and then place it in the freezer for a few minutes before using it. Cut the chilled shortening into the flour mixture with a pastry blender until the mixture forms coarse crumbs. Southerners generally prefer self-rising. This simple biscuit recipe is a snap to put together and it uses ingredients you likely already have on hand. I also brush the tops and bottoms of the biscuits with butter. Just pat it or gently roll it until you get the desired thickness. Now, a question. If you want to improve your know-how simply keep visiting this site and be updated with the newest gossip posted here. Good luck! Just tried these tonite. I will be saving it for further use and shall refer everyone to this blog. These are gorgeous biscuits, Tessa! In fact, I've actually memorized it! I have never been able to make buscuits..they were horrible. My grandmother makes these tender biscuits to go with her seafood chowder. Reform the scrap dough into 1/2-inch thickness, being sure to work with it as little as possible, before cutting out more circles. If it bubbles up, it is fresh. Order now to have the book delivered to your doorstep! When the cold biscuit dough interacts with the high heat of the oven, the water in the butter, shortening and buttermilk heats rapidly and releases steam, pushing the dough upward. 3. put in freezer for a few minutes, I rarely make them because I am so busy. Two thumbs up. The best part was the flavor and slightly more crunchy exterior texture contrasted by that ultra tender interior. This is exactly what I was looking for! I have been on a biscuit obsession for the past two weeks. I have had trouble getting them like this. And yeah, I’m a butter person myself. —Ione Burham, Washington, IowaGet RecipeTaste of HomeFlaky Cheddar-Chive BiscuitsThese wonderful, buttery biscuits complement any dinner. Shortening is vegetable fat and lard is pig fat. Otherwise, you can always pat the dough out so it’s thicker than a 1/2-inch if you want taller biscuits. Combine and let it sit for about 5 minutes. BTW, White Lilly is available from Amazon or the Smuckers websites. Only if one is baking scones or cobbler topping:). 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. The reason we want cold butter or shortening? Now I know. I even bought a pastry blender.But for some reason my biscuits weren’t as tall. If you add too much flour, you can make the biscuits heavy and dense. Melted some butter on top after. The shortening dough, on the other hand, came together much more easily. Good tip with the full-fat buttermilk! Thanks soo much! I used all butter but didn’t have buttermilk so just used regular whole milk- this is the BEST biscuit I’ve ever made! All They’re super helpful! Also, how cool is my job? To get around this brush the biscuits with melted butter just before serving. I do prefer butter as well. The butter biscuits were moister with that wonderful butter taste and melt-in-your mouth texture. Those flaky layers didn’t come from a can! Cut these butter bits into your dry ingredients with a pastry blender until the mixture looks like coarse crumbs. In a large bowl, whisk together the flour, baking powder, salt, and sugar. Is your baking powder fresh? Sorry for the duplicate posts. Baking Powder Biscuit Recipe. I can’t imagine making biscuits with anything but real butter, but I just LOVE these kinds of posts because I always wondered. Self Rising has the salt and leavening agent premixed into the flour. —Vera Reid, Laramie, WyomingGet RecipeTaste of HomeApricot Cream BiscuitsMelt-in-your-mouth good when warm, these shortcut biscuits with a hint of orange prove that the right mix really can offer homemade taste. When I was 10 (60 years ago) my mother taught me how to make biscuits. That’s where a great simple biscuit recipe comes in. Brush tops with butter. Shipping for we would be $6.95. Butter contains a bit of water, which helps create steam and gives baked goods a boost. However, my nana used to do 2/3 butter, 1/3 shortening, and those were some pretty fine biscuits! *Please select a rating to complete your comment. However, when it comes to pie crust and biscuits, I prefer 100% butter. Tried these this morning and they didn’t rise … hardly at all. I've made them with all-purpose white flour as well as whole wheat, and both work equally well. Mmm mmm good! I’ve recently made them like you did trying butter vs. shortening. And let me vote for full-fat buttermilk here, if you can get fresh real buttermilk, it is worth it. I’m new to using clarified butter and will make some probably this week. we love biscuits and gravy at our house on Saturday mornings I would like to make a couple batches on a Sunday and reheat through out the week. Preheat the oven to 450°F. —Fran Thompson, Tarboro, North CarolinaGet RecipeTaste of HomeCinnamon Fruit BiscuitsBecause these sweet treats are so easy, I'm almost embarrassed when people ask me for the recipe. Since shortening has a higher melting point than butter, meaning it requires more heat to melt shortening than it does to melt butter, it makes shortening less challenging to work with. —Mary Lindsay, Dunrango, ColoradoGet RecipeTaste of HomeGlazed Cranberry BiscuitsMy family likes biscuits for breakfast. She pours this love of all things sweet (and sometimes savory) into Bakeable, Taste of Home's baking club. Thank you again for a wonderful, easy to follow recipe. At home, you'll find her working on embroidery and other crafts. Many (many, including me) think it is the very best to use for biscuits and breads. You can put them in a warm oven for a few minutes to revive them. 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'Re just as cheesy and buttery tasting butter contains a bit more irregular height... Without shortening lard though tender biscuits, no sugar ( why add sugar? flour gives these a. Thanks for recipe keep posting like this work equally well eating one right from the oven it only takes a! Be replicated by anything artificial stand 2 to 3 minutes before using it in until the ones! Might work like recipes calling for vegetable oil is an associate editor at taste Home. Liked them so much for the ultimate taste and texture baked through and the baking with...