![]() Keeping everything at your fingertips helps you get into the flow and move smoothly from step to step. All-butter biscuits will be more flavorful on their own while shortening biscuits are perfect for soaking up delicious sauces, stews and gravies.īe prepared: Before getting started, gather all of your equipment and ingredients, except the butter which should remain in the refrigerator. Whether you choose butter vs shortening for biscuits really comes down to your preference and what you plan to pair it with. If you prefer to work with shortening, but want the beautifully golden finish of a butter biscuit, you can always brush a bit of melted butter on top before baking. Shortening also has a higher melting point which means it’s harder to “overwork” vs butter. First, its lack of water content means it’s less likely to create gluten, reducing the chances of a tough biscuit dough. However, there are a few advantages to shortening biscuits. Shortening is all fat with no water so may result in a slightly denser, soft and crumbly biscuit. This makes butter biscuits light, moist and flaky with a melt-in-your mouth richness. The water content in butter turns to steam as it bakes and puffs up the biscuit dough to create tender layers. And for the final part of trying to troubleshoot – I assume you meant that you tried it three times by the “3x”, but if by “3x” you meant tripled the recipe, I wouldn’t recommend going that route! This recipe is specifically for a small batch of biscuits.What Is the Difference Between Butter Biscuits and Shortening Biscuits?īutter is 80% fat and 20% water. In the recipe, I do recommend adding some flour one tablespoon at a time if the dough seems too wet … and to also heavily flour your work surface, so more flour will be incorporated into the dough as you create the layers. I hope this helps! Also, the dough is very shaggy after you initially mix it together. If you let the butter OR the dough sit out for too long (especially with these summer temperatures), the butter will become too soft and your biscuit won’t bake properly, which can lead to a denser texture. Also, be sure to immediately make biscuits and pop them into the oven once the butter is mixed in. I always pop mine in the freezer for at least 30 minutes before using it if I’m mixing it in by hand, but you could also grate frozen butter into a bowl and keep it in the freezer until you’re absolutely ready to mix it into the dry ingredients. I would recommend making sure your butter is as cold as possible before cutting it into the dry ingredients. It sounds like your butter got too warm, which results in it melting into the dough too quickly and causing a dense biscuit. Hi Ash! I feel terrible that you had that experience. OR, if you’re like me, whip up some sausage gravy while the biscuits cook, and lather their flaky goodness with rich, creamy gravy as soon as it’s come together.īe sure to tag me on Instagram so I can see your awesome small batch homemade biscuits! And as always, feel free to reach out to me via email if you have any questions! But you need to immediately spread butter or jam onto them while they’re still warm. Let them cool just a little bit, or at least until they’re easy to handle with your hands. Watch your biscuits carefully after the twelve minutes are up, and remove them as soon as the tops develop that golden color we talked about. Set your oven for 425 degrees, and your timer for twelve minutes. Just firmly cut into the dough, gently wiggle the cutter it back and forth a few times to loosen the cut shape if you need to. It can interfere with the dough rising as it bakes, and result in a flat biscuit. One piece of advice I’d like to offer here: try to not twist the biscuit cutter as you’re cutting into the dough. The inside will still be light and flaky, and pull apart with ease. The more folds, the more layers.īake your biscuits just until the tops develop a gorgeous, golden brown color. Fold the dough onto itself, lightly pat it out, then fold again. ![]() You want layers, but you don’t want to work the dough too much. The trick to biscuits is handling the dough with a delicate, yet intentional, touch.
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