However, the flavor that butter gives biscuits is what makes it so desirable of an ingredient.Ī biscuit made with primarily shortening is soft, light, and fluffy throughout.
The answer actually depends on what your "biscuit goals" are:Ī biscuit made with primarily butter will have more air pockets, especially when the butter is cold whereas shortening is easily and evenly distributed throughout the dough, resulting in less air pockets.Ī butter biscuit will typically be, more flaky, more crumbly or have a denser crumb texture, and is best suited for cobblers and shortcakes (in my opinion). This biscuit recipe can be made using a biscuit cutter, or drop biscuits (such as for dumplings).Ī highly debated subject is whether or not biscuits should be made with butter or shortening. Shortening and butter have their own strengths and their place in a biscuit recipe, if you ask me. Shorteningįirst off, this recipe is the best biscuit recipe because it uses both shortening and butter. Hangover Casserole) has been a hit on Pinterest. This Sausage Gravy Breakfast Casserole (A.K.A. Jump to:Ī good biscuit recipe is imperative if you want to make Sunday morning biscuits and Sausage Gravy, or just a simple side biscuit for say, a brunch casserole. If you want impossibly soft, fluffy, pillow-like biscuits, shortening (like Crisco) is the only way to go however these biscuits also have BUTTER! It's the best of both biscuit worlds.
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