Notify me of followup comments via e-mail. 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! Good tip with the full-fat buttermilk! When the biscuits are done, remove them from the oven. No sugar in my biscuits. Going to try your recipe, with butter, to see if it’s better than mine! I love it when you do these comparisons Tessa! Ever since I started making these, white flour biscuits just don't taste as good! I wanted to go beyond showing you how to make biscuits and help you understand how the ingredients impact your final product. 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. Wow! Sadly I’ve never used bacon grease in baking like that. I notice most recipes call for all-purpose with baking powder and soda. ), use lard and self-rising flour. I hope you’re having a great week! —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. Home Recipes Dishes & Beverages Breads, Rolls & Pastries Bread Recipes Biscuits. Leaf lard is the only lard to use but it is hard to obtain and expensive. I finish/reheat these in sir fryer a couple of minutes for the ultimate taste and texture! —Amy Chase, Vanderhoof, British ColumbiaGet RecipeTaste of HomeSour Cream-Leek BiscuitsThese biscuits are a wonderful pairing for soups. I was just curious with this recipe can you make them and freeze? THEN! —Helen Nelander, Boulder Creek, CaliforniaGet RecipeTaste of HomeHam & Green Onion BiscuitsI started with my grandmother’s biscuits and added a bit of my personality. I love to write about all things sweet, carb-y, and homemade. Not to mention butter’s low melting point makes it more difficult to work with as it needs to be cautiously kept cold. Order now to have the book delivered to your doorstep! Is your baking powder fresh? —Taste of Home Test KitchenGet RecipeTaste of HomeOld-Fashioned Buttermilk BiscuitsMy family gobbles up these biscuits, which are low in fat, cholesterol and sugar. The reason we want cold butter or shortening? 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. They’re super helpful! Lard makes heavenly biscuits. We find lard placed in the freezer and then grated into the recipe in the same quantities as shortening … The end result was pretty amazing. You can put them in a warm oven for a few minutes to revive them. Do NOT knead the dough. For firmer biscuits, … we love biscuits and gravy at our house on Saturday mornings Good comparison post. I was very careful now t to overwork the dough, it was barely keeping together. These are gorgeous biscuits, Tessa! I made with 2 cups flour and this had consistency of pancake batter. Add the butter or the … Reform the scrap dough into 1/2-inch thickness, being sure to work with it as little as possible, before cutting out more circles. Tried this wonderful recipe with butter and they were amazing, family loved them, soft, fluffy, and buttery tasting. I do prefer butter as well. She never kept recipes, she just cooked, so I have no recipe to go by. It's almost impossible to resist eating one right from the oven! I wish I had a grandmother who cooked with bacon grease, sounds like she made some delicious food! Best Homemade Biscuits If i am having honey or jam on the biscuits, then butter it is. A combination of shortening and butter. There are some recipes out there that call for shortening (like these fluffy biscuits), however, most call for butter. This is an awesome post, love the side by side comparisons , My primary use of biscuits is in Biscuits and Gravy. 1. They also seemed a bit more irregular in height. Good idea to pick up some White Lily flour on your trip! That’s right—you’re never more than five ingredients and 30 minutes away from amazing homemade biscuits that can liven up any meal. 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. Has anyone tried them? The butter biscuits were moister with that wonderful butter taste and melt-in-your mouth texture. I would like to make a couple batches on a Sunday and reheat through out the week. in days long past, I think self-rising had a different leavening chemical that resulted in spongier biscuits, and perhaps some still do. It splits the difference between shortening and butter and I prefer to save the butter for spreading directly onto the biscuit. The only fat we had then was lard and my small fingers probably helped incorporating the lard into the flour. I’ve eaten them with honey (didn’t need butter) and beef stew. —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. Then I was introduced to cream biscuits! It’s wonderful amazing love it thanks for recipe keep posting like this . Being born and raised in Alabama, I have just a slight comment from my long ago youth on “full fat buttermilk”; buttermilk is the byproduct of removing the butterfat (butter) from the milk. 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. 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. —Betsy King, Duluth, MinnesotaGet RecipeTaste of HomeGrandma's BiscuitsHomemade biscuits add a warm and comforting touch to any meal. Add more flour to the bowl or on the side. Not that I was doubting you, but I had to see the difference for myself. These simple biscuits are a breeze to make once you’ve got a hang of the recipe. But you don’t need to save biscuits just for dinnertime. What better subject for baking experimentation? It works just as well. I do a mixture of butter and crime cheese for use in strawberry shortcake. Thank you for that. Shortening doesn’t cut here. hm! I never used bacon grease but it might work like recipes calling for vegetable oil rather than shortening. I ended up using close to 5 cups of flour just to make 10 biscuits. Two thumbs up. Frugaler salt, baking soda, sugar, all purpose flour, baking powder, shortening I almost always make these now instead of my old shortening-based recipe. 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. Notice I said they made biscuits daily. My choice would be the butter. I love baking biscuits and have tried butter, shortening, and lard, which is how my grandmother made them. When I was 10 (60 years ago) my mother taught me how to make biscuits. Thank you so much!! In a large bowl, sift together flour, baking powder, salt, and baking soda. My mother always made drop biscuits, using 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! Baking Powder Biscuit Recipe. I wish they would sell it everywhere in the US! Thanks for a great, very informative post. I tried using whole wheat flour to make biscuits and they of course came out dry and crumbly. Easily the best biscuits I have ever tasted, and this was on the first try, having never made from-scratch biscuits. Discover how to turn your biggest cookie flops into WINS by mastering the sweet science of baking. This recipe (I used butter) is absolutely glorious! As with pie dough, the water in the butter evaporates as the biscuits bake. Tried these this morning and they didn’t rise … hardly at all. Recently, I tried something new because of my challenges with weight control and my age. Those flaky layers didn’t come from a can! Add the shortening and use your fingertips to pinch it into the flour mixture to form small, pea sized pieces. I live in Phoenix, Arizona (hence the blog name!). I have never made biscuits using butter and these are far superior to any other recipe I have ever made using shortening. Would these freeze for short periods of time? Add a bit more flour or buttermilk if needed to get a cohesive slightly sticky dough ball. Place them on a lined baking sheet and freeze until solid, then store in an airtight bag in the freezer. 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 . Serve them warm. Recipe indicates 10 – 15 minutes, as I would have expected. Martha White Hot Rize still is superb. Also, how cool is my job? 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. NOT, they are tasteless to me, I tried just yesterday and made my biscuits with LARD. Stir just until the ingredients are mixed. Does this make a difference? They’re great served up at breakfast with country gravy or topped with good honey, homemade jam or even a little more butter. You need to acid in this recipe from either the buttermilk or the soured milk to activate the baking soda. I always use butter to make biscuits and try to steer clear of shortening as best I can. Thank you so much! 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. Finally, place your biscuits onto an ungreased baking sheet. A very well written and obviously well researched topic. love your blog thank you, its true that butter is best choice,using it in biscuits since long. what exactly does that even mean? The first step to making great simple biscuits is to whisk together your dry ingredients. you have really done a good job to provide this comparison. One of the judges liked them so much, she asked for the recipe! If you pat out dough and cut out the biscuits with a vented cutter, place in pan bottom side up. I do think butter is better than shortening and I tried both over these past two weeks. The throw them in the fridge while the oven heats to a scorching 415 and as soon as it hits that temp., throw them biscuits in- you also have to make them touch, they need friends for support after all, just like people do. I’ll be back with an update on my findings. I also brush the tops and bottoms of the biscuits with butter. I am in Alabama and I self taught using Lard. —Melissa McCabe, Long Beach, CaliforniaGet RecipeTaste of HomeFlaky Whole Wheat BiscuitsWhole wheat flour gives these biscuits a nutty, homey flavor. You can test it by placing 1 teaspoon in a bowl with 1 cup hot tap water. Getting the feel for the dough is the trick and that comes with practice. Bake the biscuits until golden brown, about 12 to 15 minutes. All What could I have done wrong? For this recipe, we’ve used both shortening and butter. Southerners generally prefer self-rising. I sprayed my pan with Pam to prevent sticking. Now I want biscuits . 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. You just mix until it feels right. SHORTENING: For the tallest biscuits, use shortening because it has a higher melting point. —Christina Addison, Blanchester, OhioGet RecipeTaste of HomeParmesan Sweet Cream BiscuitsSweet cream biscuits were the first kind I mastered. Butter is much better when it comes to taste and texture. The key to making fluffy homemade biscuits is not to overwork the dough. Or add it in there somehow? I have mixed Shortening/butter together when fairly soft. What do you prefer to use in your biscuits? Thanks! Make up the biscuits and mix and fold to your hearts content (why on earth are you doing this in a food processor? I will be saving it for further use and shall refer everyone to this blog. You can freeze the butter and shred then whisk into the flour. Biscuits are best served fresh from the oven. Both have properties that are desirable. You can also subscribe without commenting. For biscuits, I used what I call *whisper* “*Enriched Buttermilk”, that I really like for making buttermilk biscuits. For mine I think the shortening ones were lighter. The steam comes from butter’s water content, which is usually about 15 to 20 percent. I always do butter – shortening scares me! What are you preferences? Or, is this supposed to be weight? —Beverly Sprague, Baltimore, MarylandGet RecipeTaste of HomeFluffy Herb Drop BiscuitsI grow many herbs, so I can just go out to the garden and pick them. Then press the dough with your hands until it’s a half-inch thick. If you add too much flour, you can make the biscuits heavy and dense. I usually cut it into cubes and then place it in the freezer for a few minutes before using it. Add flour to a large mixing bowl. Made from scratch with lighter ingredients, they're just as cheesy and buttery as the original. I serve them warm out of the oven. 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 just did my own comparison bake-off between Crisco and Butter and the results were exactly as you stated. Place biscuits close together in prepared pan; brush with melted butter. Love your recipes and testing. I can’t imagine making biscuits with anything but real butter, but I just LOVE these kinds of posts because I always wondered. As they bake, the flour and shortening are forced apart until the shortening melts. 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. They are all good, but I have always preferred the Crisco brand butter flavored shortening. Where butter is only about 80 percent fat and the rest is milk and water, shortening is 100 percent fat. It’s a wet mess right out of the bowl and thats fine as you reserve some flour to incorporate by hand on your counter. Serve them while they’re hot. —Bonnie Appleton, Canterbury, ConnecticutGet RecipeTaste of HomeSouthern Buttermilk BiscuitsThe recipe for these four-ingredient biscuits has been handed down for many generations. Love the hints! Butter is the winner here. Have made suprerme biscuits with coconut oil and quite good with olive oil. Cut the chilled shortening into the flour mixture with a pastry blender until the mixture forms coarse crumbs. With the shortening being so sticky itself, even when chilled, it made it hard to retain any sort of looseness in the dough. Fold til it doesn’t stick so much anymore and is cohesive. Shortening style biscuits, are way softer, and fluffier than a butter biscuit, which has a more crumbly texture. They are the BEST biscuits you’ll ever try!I have been meaning to share this recipe for a while now but I have my usual problem – too many great recipes and not enough time! Which is the best? Test the recipe and see which your family prefers. Always use a container that holds 25% more “*Enriched Buttermilk” than you’ll need for your recipe. Thanks for sharing! The more you stir or knead the dough, the tougher the biscuits will be. I rarely make them because I am so busy. 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 is there a big difference between self rising and all purpose flour? Otherwise, you can always pat the dough out so it’s thicker than a 1/2-inch if you want taller biscuits. I didn’t see the first one, so I typed up another one. What makes these the biggest, fattest, fluffiest all butter biscuits is how you pat out the dough. I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I tried your butter recipe, and my family can’t get enough! Actually, I’ve never seen either of those brands here in Arizona. In the bowl of a food processor, combine the flour, sugar, baking powder, baking soda and salt. Bake from frozen, just add a few minutes onto the cooking time! I’m giving that a try next time. A week apart though, so not as easy to compare. One Sunday, I decided to make those golden goodies extra special by adding white chips, dried cranberries and a simple orange glaze. Have heard of, but not yet tried, a method of making the biscuits, freezing them as individual items, then baking at 450 for 8 minutes, shutting the oven off, and let the biscuits remain undisturbed in the oven for another 7 to 8 minutes. You’re right, the flavor just can’t be beat. Butter is definitely better, in my book. Thank you again for a wonderful, easy to follow recipe. Stir it in until the dough is just moistened—no need to overwork it. Have you experimented with that? I have repeated the process many times but have never acquired the knack of pulling identical sized pieces of dough every time. On to trying your recipe first. It’s so easy it eluded me for years. Your recipe reads 2 cups (9 ounces) flour…. —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. It gives a lightness, Its high smoke point allows higher temps, providing a different texture. Add buttermilk, tossing with a fork until dough holds together. The best part was the flavor and slightly more crunchy exterior texture contrasted by that ultra tender interior. I really want them to be so tall and fully. She passed away years ago so I can’t ask her for help. Gently pat the dough out until it’s a 1/2-inch in thickness. 4 then add to dry mix. Pinch off or choke some dough to make a biscuit, gently roll in cupped palms, and dip in extra flour. Replies to my comments Spray or butter a half sheet pan. I was looking for a biscuit recipe without shortening. The ones made from butter were lighter and fluffier than the ones made from Crisco which were denser. Whatever you do, though, don’t forget to serve them with extra butter on the side. Mom used bacon grease in her pancake recipe. —Keith Mesch, Mt. Thank you! Easy Drop Biscuits. How cold? The butter version rises the highest — look at those flaky layers! It’s a soft winter wheat. They’ll be so good you won’t have leftovers! Recently Clabber Girl challenged me to use their baking powder in a series of posts all about biscuits throughout the rest of the year. So, the buttery flavor is not as critical, while the slightly drier, crumbly texture works to the gravy’s advantage. 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. I wondered what the difference was and now my biscuits will be butter. If using butter, be sure to keep it cold. With shortening it doesn’t matter as much because it has a higher melting point than butter. Thanks!!!. Step 5 BAKE 15 minutes or until lightly golden brown. Brush tops with butter. She passed a few years ago so I can’t ask her for help. I don't go to those lengths, but the family recipe is still a real treat. 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. Mmm mmm good! Use the biggest mixing bowl you got and just give the flour, baking powder and salt a quick whisk—just to get them incorporated. Using a box grater, grate the frozen butter into the flour mixture and toss until all of the pieces are … That’s where a great simple biscuit recipe comes in. The drop biscuit method solves everything. So, I’ve been sharing them around with my baking friends. You can also store them in the freezer for up to three months. Thanks for sharing this information. These are wicked good!!! Instead, it all came together in a slightly sticky, shaggy mass. They look delicious! We find that butter gives them a great flavor, but shortening helps them to have a better texture. However, the shortening biscuits did remind me of biscuits I’ve had at Southern eateries in the past with their slightly drier, crumblier texture. While the shortening dough was nicely cohesive, the stickiness made it difficult to roll out and shape. My Granny always made us scones, can you sneak in a scone recipe too! Seriously? Thank you so much for this article. 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. 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. Love hearing stories like that. If … Put a cast iron skillet with some Crisco oil in the bottom on preheat with your oven at 400 degrees. Melted some butter on top after. I’ve seen recipes for beer biscuits or even 7-up, with the tiny escaping carbonation bubbles providing lightness you describe in butter biscuits. Perhaps the best aspect of homemade biscuits is just how simple they are with just a handful of staple ingredients and a few steps. I’m so glad to hear you enjoyed the recipe with your family. Thanks soo much! I have never been able to make buscuits..they were horrible. Using shortening (Crisco, or any brand works) instead of butter in a biscuit recipe will give you a very tender, pillow-y biscuit. Whether you use butter or shortening, you want it to be cold. Straight-from-the-fridge cold. For authentic southern biscuits, no sugar (why add sugar?! 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. Yum yum yum. Loved the post! I have been on a biscuit obsession for the past two weeks. Did you try it with pork leaf lard though? Use a 2-inch round biscuit cutter to push straight down through the dough to cut out circles, try not to twist the cutter. You can also do this by hand with a pastry blender. For the best flavor, use butter flavored shortening, as regular shortening often lacks a little bit in the flavor department. To get around this brush the biscuits with melted butter just before serving. Butter (or Shortening). To heat them up, place on an ungreased baking sheet in a 375° oven for 6 to 10 minutes or until heated through. Just tried these tonite. Since the ingredients are so simple, I can scale the recipe up or down. They turned out amazing!!! She pours this love of all things sweet (and sometimes savory) into Bakeable, Taste of Home's baking club. When the biscuits are baked through and the tops are golden-brown (about 20 minutes), pull them out of the oven. I mix the dry ingredients, cut in the fat THEN freeze in plastic baggies, Add my liquid when I am ready to mix/bake. Thank you!!! Vegetable shortening can be a mysterious ingredient. Preheat oven to 450°F. The shortening biscuits were much more pale, with slightly domed craggy tops. Also, be sure that you’re measuring flour correctly. I also make biscuits with butter. . Everyone loves warm fluffy biscuits straight from the oven. 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. THank you. I bought my last bad of White Lilly flour off of Amazon. The later actually being more reasonable, $10 for two 5lb bags and you can mix types. My grandmother makes these tender biscuits to go with her seafood chowder. Next up, you’ll give the biscuits a quick knead. I could never figure out how to do it her way, and neither could anyone else. —Wendy Masters, Grand Valley, OntarioGet Recipe, Try More Biscuit Recipes from Our Recipe Box. For tender biscuits, do not overwork the dough. Knead and roll gently and as little as possible. Cut these butter bits into your dry ingredients with a pastry blender until the mixture looks like coarse crumbs. We wanted to find out which fat is better for making the perfect biscuit: butter or shortening? Preheat the oven to 450°F. I help take the luck out of baking so you *always* have delicious results! Be sure to follow Clabber Girl on Facebook for tons of baking recipes and tips and stay tuned for more posts all about biscuits! Don’t see anything below the title of the recipe. Awesome Tessa! © 2020 Handle the Heat. —Susan Braun, Swift Current, SaskatchewanGet RecipeTaste of HomeJam BiscuitsMy teenage granddaughter, Holly, and I have enjoyed cooking together since she was 4 years old. Also,on the top of this page, green box, it says the cook time is 30 minutes. You know it is when you get into a dinner rut: protein, veggie, starch over and over again. I may end up sticking with what one of your readers stated her mom does & that is using 3/4 butter & 1/4 shortening. Sprinkle your clean work surface with a bit of flour (just so it doesn’t stick) and turn the dough out. Then grab your cold butter and cut it into cubes. —Betty Saint Turner, Attalla, AlabamaGet RecipeTaste of HomeMakeover Cheddar BiscuitsHere's our crack at the never-ending biscuits from Red Lobster. 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