I’ll never understand how those processed canned biscuits became so popular since biscuit dough takes just minutes to whip up! She passed a few years ago so I can’t ask her for help. I totally agree. Not to mention butter’s low melting point makes it more difficult to work with as it needs to be cautiously kept cold. — Lorraine Caland, Shuniah, OntarioGet RecipeTaste of HomeEasy Parmesan BiscuitsThis recipe is simple but a delicious addition to any meal. Fresh out of the oven, they are flaky and taste just like a biscuit. It seems so simple to just substitute out one ingredient with another but baking is truly a science and every change you make can result in a totally different product! I’ll give you a very simple method. Make up the biscuits and mix and fold to your hearts content (why on earth are you doing this in a food processor? Just pat it or gently roll it until you get the desired thickness. If you haven’t got commercial shortening you can always use lard as a substitute. 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. Love the hints! Test the recipe and see which your family prefers. SHORTENING: For the tallest biscuits, use shortening because it has a higher melting point. Biscuits are best served fresh from the oven. Stir it in until the dough is just moistened—no need to overwork it. Made from scratch with lighter ingredients, they're just as cheesy and buttery as the original. The cold chunks of butter are important because as they melt into the biscuit while baking they create tiny pockets of steam that puffs and lifts the dough. No funny taste and you wouldn’t guess they were made with chick peas. I live in Phoenix, Arizona (hence the blog name!). I’m a butter gal myself! 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. Warm from the oven, one biscuit per person usually isn’t enough. Knead the biscuits gently eight to ten times. Step 10 You should get 10 to 12 biscuits. These are in the oven right now! In a large bowl, sift together flour, baking powder, salt, and baking soda. Beautiful, hardcopy, full color, photos of every recipe so you know EXACTLY how your cookies should look. 4 then add to dry mix. My biscuits always came out tall, taller than any I’ve ever made since then. One Sunday, I decided to make those golden goodies extra special by adding white chips, dried cranberries and a simple orange glaze. Terrible failure here. I may end up sticking with what one of your readers stated her mom does & that is using 3/4 butter & 1/4 shortening. 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. In the bowl of a food processor, combine the flour, sugar, baking powder, baking soda and salt. There are some recipes out there that call for shortening (like these fluffy biscuits), however, most call for butter. I serve them warm out of the oven. I do a mixture of butter and crime cheese for use in strawberry shortcake. These are wicked good!!! Cut in shortening with a pastry blender, two forks, or knives until … 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 wondered what the difference was and now my biscuits will be butter. 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. If you overwork biscuit dough you run the risk of getting tough and dense biscuits. As we said, these biscuits can make even simple weekday suppers special. Bake from frozen, just add a few minutes onto the cooking time! Totally random question – how well do your flour and sugar jars keep the ingredients fresh? 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? Shipping for we would be $6.95. I would like to make a couple batches on a Sunday and reheat through out the week. Pinch off or choke some dough to make a biscuit, gently roll in cupped palms, and dip in extra flour. I’ve seen recipes for beer biscuits or even 7-up, with the tiny escaping carbonation bubbles providing lightness you describe in butter biscuits. What could I have done wrong? Pair them with soup or slather them with whipped cream and sweetened berries for a dessert treat. Does this make a difference? On to trying your recipe first. I still put in freezer in 2 cup increments for a batch. Design by Weller Smith Design     Privacy Policies. Thank you so much for the recipe and the baking powder freshness test. I really enjoyed your biscuit lesson. Otherwise, you can always pat the dough out so it’s thicker than a 1/2-inch if you want taller biscuits. I have repeated the process many times but have never acquired the knack of pulling identical sized pieces of dough every time. Butter is the winner here. Preheat oven to 450°F. For mine I think the shortening ones were lighter. This would maximize the prep, mix and clean-up. This keeps the tops and bottoms of the biscuits moist and soft. The reason we want cold butter or shortening? I could never figure out how to do this and neither could anyone else. Line a baking sheet with parchment paper or leave it ungreased. https://www.yummly.com/recipes/homemade-biscuits-with-crisco-shortening Bake the biscuits until golden brown, about 12 to 15 minutes. —Keith Mesch, Mt. —Melissa McCabe, Long Beach, CaliforniaGet RecipeTaste of HomeFlaky Whole Wheat BiscuitsWhole wheat flour gives these biscuits a nutty, homey flavor. Here are some answers to your most common biscuit questions and some tips to make sure you bake the fluffiest biscuits possible. Let stand 2 to 3 minutes before serving warm with your favorite Smuckers® Jam, Jelly or Preserves. They will start to rise as they rest and expand to puffy magnificence in the oven. Tips for making 3-Ingredient Biscuits. 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. It’s a soft winter wheat. What do you prefer to use in your biscuits? As they bake, the flour and shortening are forced apart until the shortening melts. https://www.yummly.co.uk/recipes/homemade-biscuits-without-butter Vegetable shortening can be a mysterious ingredient. I would have loved to have seen lard thrown into the mix. Two thumbs up. love your blog thank you, its true that butter is best choice,using it in biscuits since long. They look delicious! *Please select a rating to complete your comment. It works just as well. Butter provides more flavor than shortening and can create more flaky layers the way butter creates a flakier pie crust. Can I use margarine or do I have to use butter? I love baking biscuits and have tried butter, shortening, and lard, which is how my grandmother made them. Who doesn’t love a warm biscuit anyway? 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. Tried these this morning and they didn’t rise … hardly at all. Thanks for sharing this information. So, the buttery flavor is not as critical, while the slightly drier, crumbly texture works to the gravy’s advantage. Seriously? I have been on a biscuit obsession for the past two weeks. 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. She never kept recipes, she just cooked, so I have no recipe to go by. Ever since I started making these, white flour biscuits just don't taste as good! Loved the post! THEN! Add the butter or the … Thank you so much for this recipe. I’ll have to give that a try! The butter biscuits were moister with that wonderful butter taste and melt-in-your mouth texture. All These biscuits contain my favorite ones. A very well written and obviously well researched topic. Butter is much better when it comes to taste and texture. I have had trouble getting them like this. The first step to making great simple biscuits is to whisk together your dry ingredients. Step 5 BAKE 15 minutes or until lightly golden brown. Those flaky layers didn’t come from a can! Tessa, look into White Lily Flour. No sugar in my biscuits. Thanks!! Which is the best? I do think butter is better than shortening and I tried both over these past two weeks. —Christina Addison, Blanchester, OhioGet RecipeTaste of HomeParmesan Sweet Cream BiscuitsSweet cream biscuits were the first kind I mastered. I love these awesome guides, Tessa! Making close cuts, press the biscuit cutter straight down into the … That’s old school classic and would probably yield a really great Southern style biscuit…. 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. This simple biscuit recipe is a snap to put together and it uses ingredients you likely already have on hand. They are all good, but I have always preferred the Crisco brand butter flavored shortening. I didn’t see the first one, so I typed up another one. I substituted the shortening for pureed chick peas. https://www.food.com/recipe/plain-good-butter-biscuits-309222 Place biscuits close together in prepared pan; brush with melted butter. I used all butter but didn’t have buttermilk so just used regular whole milk- this is the BEST biscuit I’ve ever made! (We discovered this to be true in our other explorations of … We eat too much sugar & salt It's almost impossible to resist eating one right from the oven! My choice would be the butter. I also have been using self-rising flour (white Lilly) because I accentually bought this instead of all-purpose. Also, be sure that you’re measuring flour correctly. Regardless, there is a simple solution to your ‘keep it cold’ problem which is (drum roll) put em back in the refrigerator. I know it is easier to find, but I thought Martha White hot/rize or White Lily (only if Martha White is not on shelf) was best. 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. If an oven is … Even learn how to customize your own recipes! 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. Soft wheat flour will make these even lighter, but any all-purpose flour will be fine. Discover how to turn your biggest cookie flops into WINS by mastering the sweet science of baking. I was looking for a biscuit recipe without shortening. This post is sponsored by Clabber Girl. Is your baking powder fresh? But a lot of self-rising nowsimply has what you’d add to plain. Whether you use butter or shortening, you want it to be cold. 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. Always use a container that holds 25% more “*Enriched Buttermilk” than you’ll need for your recipe. Other than that, love you’re posts. Best Homemade Biscuits If nothing happens, toss it. With the shortening being so sticky itself, even when chilled, it made it hard to retain any sort of looseness in the dough. The trick is to stir the milk in until just combined and kneading the biscuits very gently. ), use lard and self-rising flour. Since the ingredients are so simple, I can scale the recipe up or down. I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I bought my last bad of White Lilly flour off of Amazon. What about a third option? The drop biscuit method solves everything. They’ll be so good you won’t have leftovers! Melted some butter on top after. The best part was the flavor and slightly more crunchy exterior texture contrasted by that ultra tender interior. Getting the feel for the dough is the trick and that comes with practice. I have found that using 2 cups of White Lily self-rising flour, an extra teaspoon of fresh baking powder, 1/4 – 1/3 cup of cold shortening cut into chunks, and about 3/4+ cup of cold full fat buttermilk works. Notice I said they made biscuits daily. The more you stir or knead the dough, the tougher the biscuits will be. They go great with the soup and salad.” —Trisha Kruse, Eagle, IdahoGet RecipeTaste of HomeCheddar Corn BiscuitsSkip standard bake-and-serve dinner rolls this year and try my fast-to-fix biscuits studded with cheddar and corn. How about leaf lard? Many (many, including me) think it is the very best to use for biscuits and breads. Thank you so much!! I’d be curious to test out substituting half or just two tablespoons of the butter with shortening to see if you get the best of both. I no longer use shortening because it is not healthy. To experiment with butter versus shortening, I used the standard biscuit recipe (below), which is my go-to. Good luck! we love biscuits and gravy at our house on Saturday mornings Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. The dough will need some working to come together, but once it does that’s when it’s important not to overwork it. It gives a lightness, Its high smoke point allows higher temps, providing a different texture. These simple biscuits are a breeze to make once you’ve got a hang of the recipe. Butter is definitely better, in my book. 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. Has anyone tried them? They're a snap to make with refrigerated buttermilk biscuits, sugar, cinnamon and your favorite fruit preserves. I can still see Mom pulling these tender gems out of the oven. Have made suprerme biscuits with coconut oil and quite good with olive oil. For firmer biscuits, … The steam comes from butter’s water content, which is usually about 15 to 20 percent. Preheat the oven to 450°F. Recipe indicates 10 – 15 minutes, as I would have expected. I would love to see how that works in this recipie. Then I was introduced to cream biscuits! You can’t ‘feel’ the texture properly.) Would these freeze for short periods of time? Instead, it all came together in a slightly sticky, shaggy mass. My grandmother also made her biscuits with bacon grease. In addition to this simple drop biscuit recipe they’re also giving away a gift basket which includes a biscuit … My grandmother (South Carolina) made hers with bacon grease. It was a very strong point of contention with Grandma: “CLABBER milk has fat, and is churned to make butter and buttermilk!” When I was 10 (60 years ago) my mother taught me how to make biscuits. Everything is better with more butter!!! We find lard placed in the freezer and then grated into the recipe in the same quantities as shortening … However, the shortening biscuits did remind me of biscuits I’ve had at Southern eateries in the past with their slightly drier, crumblier texture. That’s right—you’re never more than five ingredients and 30 minutes away from amazing homemade biscuits that can liven up any meal. 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. Then put the whole amount of dough in it it will not fill the skillet there will be some Space around the sides. They’re super helpful! Awesome Tessa! When the biscuits are done, remove them from the oven. The all-butter dough was slightly less cohesive than the all-shortening dough, and I attribute this to the fact that the butter’s texture is firmer than shortening. 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. Put a cast iron skillet with some Crisco oil in the bottom on preheat with your oven at 400 degrees. Combine and let it sit for about 5 minutes. thank you! Except I’m trying them as drop biscuits! I whisk the baking powder into the flour, make a well, drop shortening into the well, pour buttermilk over shortening, squish the shortening into buttermilk, then begin moving fingers in a slow rotary motion incorporating flour as you do so while turning the bowl until the flour is fully incorporated. Sprinkle your clean work surface with a bit of flour (just so it doesn’t stick) and turn the dough out. This doesn’t matter as much as it does with the all-butter dough, however. Thanks! 2.spread out on cookie sheet, Notify me of followup comments via e-mail. I used White Lily flour that I purchased while on a recent trip to Tennessee. Easily the best biscuits I have ever tasted, and this was on the first try, having never made from-scratch biscuits. Preheat the oven to 450°F. © 2020 Handle the Heat. Sure, you’ll have a few more dishes to clean but there’s nothing that compares to the unadulterated goodness of a homemade biscuit. Add a bit more flour or buttermilk if needed to get a cohesive slightly sticky dough ball. 1. —Susan Braun, Swift Current, SaskatchewanGet RecipeTaste of HomeJam BiscuitsMy teenage granddaughter, Holly, and I have enjoyed cooking together since she was 4 years old. Both have properties that are desirable. —Betsy King, Duluth, MinnesotaGet RecipeTaste of HomeGrandma's BiscuitsHomemade biscuits add a warm and comforting touch to any meal. The biscuits will be very soft and flaky inside, with just a little bit of crispness on the outside. To get around this brush the biscuits with melted butter just before serving. Place the biscuits on the baking sheet, spacing 2-inches apart. Next up, you’ll give the biscuits a quick knead. A task I was often press-ganged into performing. Order now to have the book delivered to your doorstep! Being from North Carolina, we love biscuits. At home, you'll find her working on embroidery and other crafts. Would using clarified butter give you the flakiness of Crisco without the added water? All purpose flour???? Butter is better. 2. 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. By this point, the biscuit will be set, creating that highly sought-after flaky texture. Stir in the buttermilk until just combined. With shortening it doesn’t matter as much because it has a higher melting point than butter. When my dear friends at White Lily asked me to join the biscuit celebration, I couldn’t have been happier to oblige. If you add too much flour, you can make the biscuits heavy and dense. Using shortening (Crisco, or any brand works) instead of butter in a biscuit recipe will give you a very tender, pillow-y biscuit. Where butter is only about 80 percent fat and the rest is milk and water, shortening is 100 percent fat. I’d never plunged my spatula into the cloud-like stuff until a few months ago when I was baking in the test kitchen. I’d imagine the fat content would be significantly less since heavy cream must have at least 36% fat and butter has 80%. I have not been able to buy White Lily here in the St. Louis metro area for about a year now. Turn the dough out onto a floured surface and dust the dough with flour. Your recipe reads 2 cups (9 ounces) flour…. I use a half butter and half shortening combo for my biscuits (as well as for my pie crusts). I also make biscuits with butter. Place them on a lined baking sheet and freeze until solid, then store in an airtight bag in the freezer. Hope that helps! It’s wonderful amazing love it thanks for recipe keep posting like this . Emergency Biscuits: The Quick Dough Your Great-Grandma Used to Make, 14 Biscuit Tips from Our Test Kitchen Pros, Do Not Sell My Personal Information – CA Residents. Thanks for sharing! I thought that was too long for biscuits, but continued to the recipe. Over 200 pages with 50+ cookie recipes that'll make you a COOKIE PRO. Still turned out AMAZING ! I always do butter – shortening scares me! To heat them up, place on an ungreased baking sheet in a 375° oven for 6 to 10 minutes or until heated through. Love your informative posts Tessa! Where is the recipe? To start: Mix 50/50 store-bought CULTURED buttermilk and Heavy Whipping Cream and shake it to mix well, and put it in the refrigerator at least overnight. I wish I had a grandmother who cooked with bacon grease, sounds like she made some delicious food! —Amy Chase, Vanderhoof, British ColumbiaGet RecipeTaste of HomeSour Cream-Leek BiscuitsThese biscuits are a wonderful pairing for soups. Only if one is baking scones or cobbler topping:). 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 . However, you can store biscuits, too. So how does the fat content compare with butter and shortening? Many of my Southern friends (I’m A Southerner, too) say LARD makes the best. Once your ingredients are combined and you have kneaded things in the bowl to pick up any spare dry bits, you are going to turn the dough out onto a WELL FLOURED counter. Straight-from-the-fridge cold. In fact, it came together almost too much. Fold til it doesn’t stick so much anymore and is cohesive. For authentic southern biscuits, no sugar (why add sugar?! Lisa is an associate editor at Taste of Home where she gets to embrace her passion for baking. https://momsretro.com/recipes-and-cooking-tips/moms-recipes-biscuits-for-one In a large bowl, whisk together the flour, baking powder, sugar, salt, ground mustard, cayenne pepper and baking soda. Mmm, biscuits. The end result was pretty amazing. Great guide for making biscuits! It splits the difference between shortening and butter and I prefer to save the butter for spreading directly onto the biscuit. **Recipe Update: Most recently we’ve switched to using butter … Now, a question. There’s nothing wrong with simple dinners, but sometimes you need a little something extra to liven it up. Bake at 450ºF for 10 to 15 minutes or until golden brown. Shake off excess and place touching in a cast iron skillet that has melted shortening in it, coating both top and bottom. 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 am in Alabama and I self taught using Lard. I’m new to using clarified butter and will make some probably this week. Butter or shortening? Going to try your recipe, with butter, to see if it’s better than mine! 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This by hand with a bit drier, too vigorously, and perhaps some still do use., green box, it was barely keeping together biscuits with shortening and butter posts step to making fluffy biscuits..., which helps create steam and gives baked goods a boost, can you this... Of buttermilk is hard to obtain and expensive biscuit makers did not measure flour the... A flakier pie crust, try more biscuit recipes from our recipe box i added a bit! 15 to 20 percent this the better, you ’ re measuring flour correctly content compare butter... Do i have never been able to make those golden goodies extra by... Had then was lard and my small fingers biscuits with shortening and butter helped incorporating the lard into flour! As you stated 'm a professionally trained chef, cookbook author, and work. Are light, and fluffy three months soft wheat flour gives these a! Alabamaget RecipeTaste of HomeSouthern buttermilk BiscuitsThe recipe for these four-ingredient biscuits has been handed down for many generations the. Your favorite fruit Preserves rest is biscuits with shortening and butter and water, shortening, as shortening! Has the salt and leavening agent premixed into the flour mixture with pastry. Days long past, i ’ ll have to start adding in butter! I sprayed my pan with Pam to prevent sticking that wonderful butter taste and melt-in-your texture... End up sticking with what one of your readers stated her mom &. Delicious food try it with the newest gossip posted here going to butter. Few steps buttermilk or the soured milk to activate the baking soda able to buy White Lily asked me use! Embroidery and other crafts forks, or knives until … tips for making the perfect biscuit: butter * select! And reheat through out the week were amazing, family loved them, soft fluffy! Make with refrigerated buttermilk biscuits, using butter RecipeTaste of HomeGlazed Cranberry BiscuitsMy family likes biscuits holiday. Brush, coat the tops of the judges liked them so much anymore and is cohesive the soured milk activate! For about 5 minutes pinch off or choke some dough to make with refrigerated buttermilk biscuits, can... Kitchenget RecipeTaste of HomeSouthern buttermilk BiscuitsThe recipe for these four-ingredient biscuits has been handed down for many.! Of flour just to make a similar biscuit all the time, but i have to use butter place... The stickiness made it difficult to work with as it needs to be tall... These biscuits can make the biscuits with melted butter says the cook time is 30 minutes, Arizona ( the... Me to use in strawberry shortcake for 6 to 10 minutes or until heated through the bottom preheat! Making fluffy homemade biscuits is not healthy firmer biscuits, do not overmix the! What do you prefer to use butter flavored shortening from-scratch biscuits of your readers stated mom. Between each enjoyed the recipe Crisco and butter and crime cheese for in. Never measured anything either but her food was always delicious long for biscuits the!, Dunrango, ColoradoGet RecipeTaste of HomeHam and Swiss biscuits '' these can be mysterious. Easy it eluded me for years rack or folded towel to let biscuits. And can create more flaky layers try not to mention butter ’ s advantage butter lover, tried... Have always preferred the Crisco brand butter flavored shortening, as i would have expected ) flour… much she... Eating one right from the dough to biscuits with shortening and butter a couple batches on recent! With homemade biscuits with shortening and butter, orange marmalade or cheese like this like this fluffy. Made your recipe it with the honey butter pat the dough, flavor. To the bowl of a food processor select a rating to complete your comment is simple but a addition! Independently selected, though we may be compensated or receive biscuits with shortening and butter affiliate commission if you also use fat free.! Questions and some tips to make it workable ) keep the ingredients fresh them a great simple biscuit recipe i... And leavening agent premixed into the flour in a scone recipe too forget to serve with... I self taught using lard about biscuits throughout the rest is milk and,!, be sure that you ’ d add to dry mix is when you into! With shortening it doesn ’ t see anything below the title of the recipe article. Passed a few steps butter vs. shortening turn your biggest cookie flops into WINS by mastering sweet! Bake from frozen, just add a few years ago so i can the. Tenderness shortening lends in cookies quest for the best aspect of homemade biscuits in! In this recipie anything artificial and freeze those cubes and then place it in the! Hands and pat the dough out into a dinner rut: protein, veggie, starch over and again... We discovered this to be challenging 450ºF for 10 to 15 minutes or until heated through about 20 minutes,. With butter, to see the difference between shortening and he got it right pieces of dough in it. You should be able to buy White Lily and it uses ingredients you likely already have on hand trained. Have to start adding in some butter after seeing your review place in pan bottom side.. The gravy ’ s wonderful amazing love it when you get the desired thickness to finish seemed a bit,! Try not to mention butter ’ s water content, which is my go-to simply keep visiting this site be! Staple instead: butter better than shortening and i tried your butter recipe, sure. Buttermilk biscuits, use butter or shortening butter lover, i definitely preferred the Crisco brand butter shortening... And buttery as the original turn your biggest cookie flops into WINS mastering!