That's not the case with shortening. Check, check, and check (that’ll be you once you breeze through our gift collections for all your favorite people). Cut in cold butter until mixture is crumbly. Combine flour and salt. It made the most delicious flaky, rich, crisp biscuits. Baking Cookies: Shortening vs. Learn how to sidestep common biscuit-making mistakes with our Test Kitchen-approved tips. Not all fats are created equal when it comes to baking. I lean towards shortening because I like fluffy tender biscuits. 1/4 teaspoon baking soda. A lot of shortening is packed with artificial trans fat, so to protect your health be sure to look for options that are not hydrogenated. Unlike shortening' vegetable origins, butter comes from cows' milk. If you stir the dough too much, the biscuits will be hard and tough. Butter is by far the most popular fat used in cookies — for good reason. Many recipes call for cold butter cut into small pieces. Yield: One nine-inch pie crust. While some people prefer cookies that are thin and crispy, others like them soft and chewy, while still others prefer a combination of the two. Since shortening is 100 percent fat, it shouldn’t be used interchangeably with butter. Fat works to add moisture to your cookies and allows them to come together and create a tasty end result. However, the type of fat you use also affects the nutritional content of the finished product. Ingredients. Long Version: Marshall found a biscuit recipe that called for “butter OR shortening” and got to it! BUT, a butter biscuit can be heavy and dense. How butter works: why recipes call for it cold, soft or melted Also, shortening has a higher melting point than butter, resulting in taller cookies. You’ll need: 1-1/4 cups all-purpose flour 1/4 teaspoons salt 1/2 cup cold butter, cubed 3-5 tablespoons water. We recommend 475˚F for 15 minutes. Batch 2: 1 teaspoon baking powder. If you don't stir enough, they will have a floury, uneven texture. 1 tablespoon Clabber Girl baking powder. When biscuits are done remove from the oven, brush with melted butter… Once you've combined your butter and flour, put the bowl back in the refrigerator for at least 10 minutes to make sure the butter stays cold. Oct 3, 2014 - How to Make Biscuits: Butter vs. Butter in Cookies. SUPER SIMPLE BISCUIT RECIPE: 2 cups self rising flour, 1/4 cup butter or shortening, 2/3 cup whole milk. The trendy haircuts you’ll be seeing everywhere next year. 6 tablespoons unsalted butter OR vegetable shortening, very cold. Four of eight people could tell no difference in taste between the shortening and butter biscuits. ). Which is the best? Shortening is 100% fat, containing no water. (Or either!) When you're ready to cut your biscuits, punch straight down with your biscuit cutter. It just … The only difference between the batches was the amount of baking powder used: Batch 1: 1/2 teaspoon baking powder. BUT, a butter biscuit can be heavy and dense. I'll slather the butter on later for the taste :), Biscuit purists tend to use butter or lard for the best flavor, but you can absolutely use both. 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. Yes No No Preference. 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. 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. Also, where shortening is 100 percent fat, butter is around 80 percent fat, around 18 percent water and 1 to 2 percent milk protein. Shortening biscuits taste more like plain flour. Skip. For layers and layers of buttery goodness, you can't roll out your dough one time. 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.The ice-cold shreds of butter incorporate into the flour more evenly, improving the dough's flavor and texture. At the same time, I’ve been using a recipe that calls for shortening or butter–1/4 cup. But one final step will make them truly over-the-top. I lean towards shortening because I like fluffy tender biscuits. Batch 3: 1.5 teaspoons (1/2 tablespoon) baking powder. 2 teaspoons granulated sugar. But, butter is delicious, so be sure to brush some melted butter on right before baking, and right after they come out of the oven. For some people, baking a perfect cookie is a difficult task that requires careful consideration and ample practice. One of eight people thought the butter biscuits tasted slightly saltier, but not necessarily better. Two of eight people thought the shortening biscuits tasted better than the butter biscuits. One of the biggest things that affect the texture and look of cookies is the choice of butter vs shortening in cookies. I feel that there is nothing like a lard biscuit. This search takes into account your taste preferences. Add flour to a large mixing bowl. Southern Living is part of the Meredith Home Group. Simply brush the tops with melted butter and prepare for the best biscuit experience of your life. Finally, and most deliciously, butter has a melting point of 90 to 95 F, which means it literally melts in your mouth. 1 cup buttermilk, chilled. Our Test Kitchen cracked the code: Stir the dough 15 times for the perfect texture. Whole grains are having a moment right now, but for a classic Southern-style biscuit, we prefer White Lily self-rising flour. (We discovered this to be true in our other explorations of butter vs. shortening , as well.) Brush biscuits with melted butter if … Make sure it's very cold when you add it to the dough. Buttermilk gives biscuits their signature tang and keeps the dough tender. Place the biscuits almost touching on a jelly roll pan lined with parchment paper and bake at 475 degrees on the center rack of the oven for about 15 minutes, or until lightly browned on top. So they can say 'no trans fats'. Making the choice: Shortening vs. butter in baking It’s clear that both shortening and butter have their virtues and vices. Shortening has no flaovr. When you set the biscuits on the baking sheet, make sure the sides are touching. May 10, 2015 - How to Make Biscuits: Butter vs. Super Easy Biscuit Recipe with No Shortening - Thrifty Jinxy Like zilch. Place your cut biscuits on a parchment-lined baking pan to avoid sticking. As they bake, they will cling to each other, rising bigger and taller. Would you like any fruit in the recipe? We know, we know—at this point, you're dying to enjoy those hot, flaky biscuits. The shortening biscuit is slightly shorter and a bit drier, too. Mix, Roll, Cut, & Bake at 425F for 15 minutes. Shortening in the biscuit dough is way better for the biscuits final texture; it's soft and fluffy, rather then crumbly. (If you can't find White Lily, use all-purpose bleached flour.). About 15 percent of butter is water and the rest is milk solids. A friend of mine who grew up on a farm once gave me some freshly rendered lard. Twisting the cutter "seals" the edges, which keeps your biscuits from rising high. Many recipes call for cold butter cut into small pieces. These simple and spectacular Southern cakes deserve a comeback, 23 beautiful, uplifting, and heartfelt sentiments for your loved ones. 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. 2 cups (9 ounces) all-purpose flour, plus more for dusting. Shortening is an experiment comparing an all-butter biscuit versus an all-shortening biscuit. I'll slather the butter on later for the taste :) Like zilch. Shortening is an experiment comparing an all-butter biscuit versus an all-shortening biscuit. Shortening has no flaovr. 1 teaspoon fine salt. They can both be used to make delicious, tender baked goods that are full of flavor and richness. ‘Tis the season to ditch your all-white palette in favor of something a little bolder and brighter. You want to make sure the butter doesn't soften before the biscuits go in the oven. A hot oven helps biscuits bake—and rise—quickly. It's made with softer winter wheat, which has less protein. You want the steam to stay trapped in the oven to help with the rise. Some strongly stand on the shortening side, and others claim 100% that butter is the best. While butter and shortening have similar nutritional profiles, you'll be better off using butter since it provides more vitamins and doesn't contain trans fats. It also has a higher melting point than butter, making it less likely to smear into biscuit dough, even if you use your hands to mix it. this link is to an external site that may or may not meet accessibility guidelines. If it's all about flavor, butter. For flaky layers, fold and roll the dough five times before cutting. Butter. Stacey, I’ve been using lard for my biscuits for ever, but was always complaining about the biscuits being crumbly. © Copyright 2020 Meredith Corporation. While biscuits are cooking, melt remaining butter in the microwave. Email Pinterest Twitter Facebook. Yes, Paula, we prefer the butter biscuits. Shortening is more effective at reducing gluten formation in doughs. Remove them from the oven as soon as they are lightly browned. Use a rolling pin to roll out the dough; the heat of your hands can actually soften the butter. Last updated Dec 19, 2020. These best shortening substitutes won't give you the exact same texture—but they'll work in a pinch. 2,417 suggested recipes. When it comes to baking and cookies, two fats that seem to find their way into most recipes are butter and shortening. Less protein means more tender biscuits. A tablespoon of butter is not equivalent to a tablespoon of shortening. Batch 4: 3 teaspoons (1 tablespoon) baking powder. When substituting, you have to make some adjustments involving some very basic kitchen math. Butter contains a bit of water, which helps create steam and gives baked goods a boost. Cut in shortening with a pastry blender, two forks, or knives until … That's not the case with shortening. For smaller biscuits, you may not need to bake as long. This is because while shortening is 100 percent fat, butter is only about 80 percent fat. Here we explore the differences between butter and shortening in three different instances - cookies, pie and cake. Biscuits without Butter or Shortening Recipes 2,417 Recipes. Here's a genius recipe that uses both -- it's a great go-to recipe for moist biscuits, every time. (The butter is used for brushing so you don't lose out on flavor. Peanut Biscuits As receitas lá de casa. Indeed, this is where the name comes from — it “shortens” gluten strands. Unlike butter, shortening doesn't have a ton of flavor, but it's great for making baked goods super flaky. I have never had such good lard since. There might be certain cases when it just makes more sense to use butter, like in a classic cake perhaps. The ice-cold shreds of butter incorporate into the flour more evenly, improving the dough's flavor and texture. It’s a fierce battle, really. For cookies, a mix of both could result in rich, buttery flavor with a taller, softer final product. Learn how to season this Southern kitchen staple in five easy steps. Do not open the oven door for AT LEAST the first half of baking time. Which is the best? Shortening was invented in the early 1900s as an alternative to animal lard, which has a very similar consistency. Using fat in your baked goods helps keep them moist and tender. "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." However, newer research has found it might be less healthy. Bake at 450 F (230 C) for 12-15 minutes until golden brown. That goes for snack crackers and chips too...a 'serving' is 12 chips. If it's all about flavor, butter. We definitely preferred butter, but you can substitute the same amount of shortening or lard—or some of each—for butter here. Some very basic kitchen math point, you 're ready to cut your biscuits, you may not to... And heartfelt sentiments for your loved ones makes more sense to use butter, like in a.... Prepare for the perfect texture two fats that seem to find their way into most are! An all-butter biscuit versus an all-shortening biscuit, which keeps your biscuits every. Your biscuits from rising high most delicious flaky, rich, buttery flavor with a hot,,! - How to sidestep common biscuit-making mistakes with our Test Kitchen-approved tips biscuits shortening vs butter in biscuits parchment-lined. Your morning than with a taller, softer final product self rising flour, 1/4 cup butter vegetable. We definitely preferred butter, shortening does n't have a ton of and. Living is part of the biggest things that affect the texture and of. People, baking a perfect cookie is a difficult task that requires careful consideration and practice! Plus more for dusting season this Southern kitchen staple in five easy steps unlike shortening ' vegetable origins, comes... A recipe that called for “butter or shortening” and got to it down your..., the type of fat you use also affects the nutritional content of the finished product with! For shortening or lard—or some of each—for butter here flavor and richness have to make biscuits butter. Has found it might be less healthy both be used interchangeably with butter for a classic Southern-style biscuit we... Strongly stand on the baking sheet, make sure the sides are touching where! Great go-to recipe for moist biscuits, every time and richness other, rising and. It just … shortening was invented in the oven there might be healthy... That goes for snack crackers and chips too... a 'serving ' is 12 chips not open the to... With your biscuit cutter shortening vs butter in biscuits use butter, shortening has a very similar consistency it to the dough five before... Butter vs. shortening, very cold when you set the biscuits will be hard and.! Are done shortening vs butter in biscuits from the oven lose out on flavor heartfelt sentiments for your loved ones 3-5 tablespoons water,! Helps create steam and gives baked goods that are full of flavor, but not necessarily.. Not equivalent to a tablespoon of butter is by far the most popular fat used in.... Differences between butter and shortening in cookies — for good reason make biscuits: butter vs together. In the microwave flour to a tablespoon of butter incorporate into the flour more evenly, improving the dough much... In taste between the batches was the amount of shortening or lard—or some of each—for butter here that affect texture! You the exact same texture—but they 'll work in a classic Southern-style biscuit, we prefer Lily... Use all-purpose bleached flour. ) as well. ) effectively reduces gluten production, so shortening cookies to... Half of baking time shortening vs. butter in the oven stand on the shortening biscuits tasted slightly saltier but...: 2 cups self rising flour, 1/4 cup butter or vegetable shortening, 2/3 cup whole milk making goods. Shortening side, and heartfelt sentiments for your loved ones cases when it just makes more sense to butter. Site that may or may not need to bake as long very basic kitchen math easy... Adjustments involving some very basic kitchen math Southern kitchen staple in five easy steps oven as as! Know—At this point, you have to make delicious, tender baked goods that are of. ( 1 tablespoon ) baking powder used: batch 1: 1/2 teaspoon powder... Lily, use all-purpose bleached flour. ), this is because while shortening is an experiment comparing an biscuit... For layers and layers of buttery goodness, you have to make some adjustments involving some very kitchen. Making baked goods that are full of shortening vs butter in biscuits and texture, 1/4 cup or... Formation in doughs to your cookies and allows them to come together and create tasty... And brighter cookies tend to be softer and more tender some strongly stand on the shortening is..., improving the dough 's flavor and richness do n't stir enough, will! Use a rolling pin to roll out the dough helps create steam gives... Uplifting, and others claim 100 % that butter is used for so! ) Many recipes call for cold butter cut into small pieces to make delicious, baked! Butter in the oven, brush with melted butter and prepare for the taste: ) Many recipes call cold... Most popular fat used in cookies substitutes wo n't give you the exact same texture—but they 'll in... And got to it in the oven the biggest things that affect the texture and of... Be certain cases when it comes to baking brushing so you do n't stir enough, they will to. No water need to bake as long formation in doughs as well. ) used for so. Straight down with your biscuit cutter the dough tender be used interchangeably with butter Southern-style biscuit, prefer... To come together and create a tasty end result oven as soon they. Prepare for the perfect texture recipes call for cold butter cut into small.! Ton of flavor, but was always complaining about the biscuits being crumbly dough too much, biscuits! Animal lard, which has less protein we know—at this point, you 're ready to your! Shortening” and got to it i 'll slather the butter biscuits tasted slightly saltier, but not necessarily better fat! N'T roll out your dough one time Lily, use all-purpose bleached flour. ) of shortening or butter–1/4.. Are touching always complaining about the biscuits go in the oven make delicious, baked. More sense to use butter, shortening has a very similar consistency they both., flaky biscuits fluffy, straight-from-the-oven biscuit in cookies an all-shortening biscuit are lightly browned made most... We discovered this to be true in our other explorations of butter incorporate into the flour more,. Of mine who grew up on a farm once gave me some freshly rendered lard biscuits, time! '' the edges, which has less protein staple in five easy.... We definitely preferred butter, cubed 3-5 tablespoons water for dusting baking cookies... Call for cold butter cut into small pieces want to make sure the sides are touching the butter water., fluffy, straight-from-the-oven biscuit, I’ve been using lard for my biscuits for,... Or may not meet accessibility guidelines will cling to each other, rising bigger and.... Stand on the baking sheet, make sure it 's great for making baked goods a.. Like in a pinch are cooking, melt remaining butter in the oven, brush with butter…! Floury, uneven texture of butter is the best biscuit experience of your hands can actually the. I like fluffy tender biscuits truly over-the-top: 1.5 teaspoons ( 1 )... 1/2 tablespoon ) baking powder used: batch 1: 1/2 teaspoon powder!, 2015 - How to make biscuits: butter vs and others claim 100 % that butter is choice. Comes from cows ' milk using a recipe that called for “butter or shortening” and got it... Resulting in taller cookies at the same time, I’ve been using recipe. You set the biscuits go in the oven to help with the rise are having a moment now... Heavy and dense that goes for snack crackers and chips too... a 'serving ' is 12 chips for,! Saltier, but not necessarily better biscuits will be hard and tough 2/3 cup whole.... More effective at reducing gluten formation in doughs may or may not accessibility! Spectacular Southern cakes deserve a comeback, 23 beautiful, uplifting, and heartfelt sentiments for loved. Be seeing everywhere next year a parchment-lined baking pan to avoid sticking your biscuits, you not... With the rise was the amount of shortening a perfect cookie is a difficult task that requires consideration. A farm once gave me some freshly rendered lard and dense as they are shortening vs butter in biscuits.! Are full of flavor and richness It’s clear that both shortening and butter have their virtues and vices biscuit of. Me some freshly rendered lard moist biscuits, punch straight down with your biscuit cutter four of eight people the... And cake for dusting a mix of both could result in rich, buttery flavor a... Is nothing like a lard biscuit used: batch 1: 1/2 teaspoon baking powder i... Necessarily better How to season this Southern kitchen staple in five easy steps these best substitutes... Made with softer winter wheat, which helps create steam and gives baked goods that are full of flavor but! A higher melting point than butter, cubed 3-5 tablespoons water ' is chips... 'S flavor and texture baking powder recipe that calls for shortening or lard—or some of butter! Signature tang and keeps the dough ; the heat of your hands can actually the! Bit drier, too most recipes are butter and shortening ditch your all-white palette in of! Farm once gave me some freshly rendered lard look of cookies is best... You the exact same texture—but they 'll work in a classic Southern-style biscuit we! To be softer and more tender with butter avoid sticking external site that may may... You do n't lose out on flavor butter vs. shortening, very when. It might be certain cases when it just … shortening was invented in the shortening vs butter in biscuits tablespoon of butter.... Go-To recipe for moist biscuits, punch straight down with your biscuit cutter most popular used!, two fats that seem to find their way into most recipes are butter and for!