I used all butter but didn’t have buttermilk so just used regular whole milk- this is the BEST biscuit I’ve ever made! I substituted the shortening for pureed chick peas. That’s right—you’re never more than five ingredients and 30 minutes away from amazing homemade biscuits that can liven up any meal. 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. It was a very strong point of contention with Grandma: “CLABBER milk has fat, and is churned to make butter and buttermilk!” The golden brown goodies are perfect for dipping into chili or stew. Would the bacon grease need to be frozen? Also, how cool is my job? Would using clarified butter give you the flakiness of Crisco without the added water? Shortening or Butter in Biscuits. Use the biggest mixing bowl you got and just give the flour, baking powder and salt a quick whisk—just to get them incorporated. Wonderful! Mmm mmm good! The end result was pretty amazing. Bake the biscuits until golden brown, about 12 to 15 minutes. I have had trouble getting them like this. Half were plain biscuits and the other half had a cube of cheddar cheese tucked into the middle. 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. GENTLY mix the *EB before each use, too vigorously, and the butter can come out of suspension. That’s really interesting Laurel. Other than that they came out beautiful! She passed away years ago so I can’t ask her for help. Fill the centers with homemade jam, orange marmalade or cheese. My grandmother (South Carolina) made hers with bacon grease. Also,on the top of this page, green box, it says the cook time is 30 minutes. I love to write about all things sweet, carb-y, and homemade. Best Homemade Biscuits I have repeated the process many times but have never acquired the knack of pulling identical sized pieces of dough every time. At home, you'll find her working on embroidery and other crafts. The later actually being more reasonable, $10 for two 5lb bags and you can mix types. Bake at 450ºF for 10 to 15 minutes or until golden brown. All Purpose (AP) is just flour. In addition to this simple drop biscuit recipe they’re also giving away a gift basket which includes a biscuit … 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. Add the shortening and use your fingertips to pinch it into the flour mixture to form small, pea sized pieces. These are wicked good!!! If you have to make 30 biscuits do you need to make each batch separately.. tha ks, Tried printing this but the only thing that printed was the title. They often don’t have quite the same dramatic rise as butter biscuits — there’s none of that extra buttery steam to help add lift. 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. 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. For softer biscuits, drop 2 tablespoons of the dough onto the lined baking sheet. Over 200 pages with 50+ cookie recipes that'll make you a COOKIE PRO. Thank you so much for the recipe and the baking powder freshness test. I also brush the tops and bottoms of the biscuits with butter. We wanted to find out which fat is better for making the perfect biscuit: butter or shortening? Loved the post! Nothing beats a good ‘ol butter biscuit. I made your recipe tonight for my mother, husband, daughter, and grandson. I also have been using self-rising flour (white Lilly) because I accentually bought this instead of all-purpose. Here are some answers to your most common biscuit questions and some tips to make sure you bake the fluffiest biscuits possible. I have been on a biscuit obsession for the past two weeks. Reform the scrap dough into 1/2-inch thickness, being sure to work with it as little as possible, before cutting out more circles. However, when it comes to pie crust and biscuits, I prefer 100% butter. The biscuits came out great, flaky and soft. Let stand 2 to 3 minutes before serving warm with your favorite Smuckers® Jam, Jelly or Preserves. we love biscuits and gravy at our house on Saturday mornings Tried these this morning and they didn’t rise … hardly at all. 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. We find lard placed in the freezer and then grated into the recipe in the same quantities as shortening … Whatever you do, though, don’t forget to serve them with extra butter on the side. Turn dough out onto floured surface. I’ll be back with an update on my findings. Stir in the buttermilk until just combined. They will start to rise as they rest and expand to puffy magnificence in the oven. Beautiful, hardcopy, full color, photos of every recipe so you know EXACTLY how your cookies should look. Easy to work with. How cold? 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’ll have to give that a try! She never kept recipes, she just cooked, so I have no recipe to go by. It’s a soft winter wheat. We eat too much sugar & salt They are all good, but I have always preferred the Crisco brand butter flavored shortening. Then grab your cold butter and cut it into cubes. Make up the biscuits and mix and fold to your hearts content (why on earth are you doing this in a food processor? I’ve recently made them like you did trying butter vs. shortening. 2. https://momsretro.com/recipes-and-cooking-tips/moms-recipes-biscuits-for-one I have always used shortening (Southern), but may have to start adding in some butter after seeing your review. I no longer use shortening because it is not healthy. They are light, and fluffy,not as brown, and smooth as my BUtter Biscuits. In the bowl of a food processor, combine the flour, sugar, baking powder, baking soda and salt. I could never figure out how to do this and neither could anyone else. My mother always made drop biscuits, using butter. Using a big pastry brush, coat the tops of the biscuits with the honey butter. Line a large baking sheet with parchment paper. I made biscuits for dinner every night. 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. In a large bowl, whisk together the flour, baking powder, sugar, salt, ground mustard, cayenne pepper and baking soda. Does this make a difference? Add a bit more flour or buttermilk if needed to get a cohesive slightly sticky dough ball. 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. Even learn how to customize your own recipes! Perfect to pull apart while still hot and slather butter and jam over. Cut the chilled shortening into the flour mixture with a pastry blender until the mixture forms coarse crumbs. Has anyone tried them? I wanted to go beyond showing you how to make biscuits and help you understand how the ingredients impact your final product. —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. A combination of shortening and butter. It gives a lightness, Its high smoke point allows higher temps, providing a different texture. As we said, these biscuits can make even simple weekday suppers special. without adding to my biscuits. Thanks!!!. Thank you for that. —Taste of Home Test KitchenGet RecipeTaste of HomeHam and Swiss Biscuits"These can be made ahead and frozen. A task I was often press-ganged into performing. These biscuits contain my favorite ones. This makes me proud that I only use butter in my biscuits! Great guide for making biscuits! Cook 10-15 mins and when it’s done flip it out the bottom has a nice crisp and it’s delicious. For mine I think the shortening ones were lighter. 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. For this recipe, we’ve used both shortening and butter. 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. Brush tops with butter. DO NOT overmix, the dough will be slightly sticky. Did you try it with pork leaf lard though? Thanks!! 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. Place your sheet pan on a wire rack or folded towel to let the biscuits cool. —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. Sprinkle your clean work surface with a bit of flour (just so it doesn’t stick) and turn the dough out. ), use lard and self-rising flour. With shortening it doesn’t matter as much because it has a higher melting point than butter. I am in Alabama and I self taught using Lard. That’s old school classic and would probably yield a really great Southern style biscuit…. One of the judges liked them so much, she asked for the recipe! *Please select a rating to complete your comment. Would you suggest doing this or not? Seriously? Gently pat the dough out until it’s a 1/2-inch in thickness. For tender biscuits, do not overwork the dough. I used the same techniques, ingredients (except the fat of course), baking times and temperatures to ensure consistency between the two batches. Still turned out AMAZING ! I’ve seen recipes for beer biscuits or even 7-up, with the tiny escaping carbonation bubbles providing lightness you describe in butter biscuits. Cut these butter bits into your dry ingredients with a pastry blender until the mixture looks like coarse crumbs. So sorry to hear of your grandmother’s passing, she sounds like she knew her way around the kitchen! 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. 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. The trick is to stir the milk in until just combined and kneading the biscuits very gently. I never used bacon grease but it might work like recipes calling for vegetable oil rather than shortening. I sprayed my pan with Pam to prevent sticking. 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. You just mix until it feels right. I don't go to those lengths, but the family recipe is still a real treat. I live in Phoenix, Arizona (hence the blog name!). —Trisha Kruse, Eagle, IdahoGet RecipeTaste of HomeCheese & Garlic BiscuitsMy biscuits won the prize for best quick bread at my county fair. You need to acid in this recipe from either the buttermilk or the soured milk to activate the baking soda. Serve them while they’re hot. You should be able to form the biscuit shapes from the dough and freeze those. Biscuits make a great side with any dinner. I’ll give you a very simple method. Would I use it like the butter and shortening? Love this post! Can I use margarine or do I have to use butter? . So, I’ve been sharing them around with my baking friends. Did you use vegetable shortening or lard? The ones made from butter were lighter and fluffier than the ones made from Crisco which were denser. There’s nothing wrong with simple dinners, but sometimes you need a little something extra to liven it up. Line a large baking sheet with parchment paper. Not to mention butter’s low melting point makes it more difficult to work with as it needs to be cautiously kept cold. THank you. This creates steam which helps leaven the biscuits. 3. put in freezer for a few minutes, My grandmother (South Carolina) made hers with bacon grease. One Sunday, I decided to make those golden goodies extra special by adding white chips, dried cranberries and a simple orange glaze. Dip the edge into some flour and use that as a cutter. —Mary Lindsay, Dunrango, ColoradoGet RecipeTaste of HomeGlazed Cranberry BiscuitsMy family likes biscuits for breakfast. NOT, they are tasteless to me, I tried just yesterday and made my biscuits with LARD. Do NOT knead the dough. 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. So how does the fat content compare with butter and shortening? 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