Intro: 00:00 Making All Butter Biscuits 0:46 All Butter Biscuits Taste Test 3:53 Making Shortening Biscuits 4:41 Shortening Biscuits Taste Test 7:06 Making Half Butter Half Shortening Biscuits 7:47 Half Butter Half Shortening Biscuits Taste Test 9:48 Making Lard Biscuits 10:16 Lard Biscuits Taste Test 12:59 Making Half Butter Half Lard Biscuits 13:49 Half Butter Half Lard Biscuits Taste Test 14:48 My Favorites in Order 15:48
Flour north of the Mason-Dixon line is not the same as the flour down south. Something to do with hard wheat or soft wheat, or whatever. Check it out. I once tried to explain to a lady in Boston how to make southern biscuits: self-rising flour, shortening, and buttermilk. She never got a satisfactory result. She was using the wrong flour.
Appreciate your experimenting! I have some leftover whey from straining yoghurt. Saw this being discussed on another channel how it can be used in pancakes and biscuits in place of buttermilk. Can also add some whole milk powder to the whey to make it more like buttermilk. What do you think? Also, what about using cake and pastry flour instead of AP?
I think it could work as long as it's richer liquid like buttermilk, although I haven't tried this. Cake or pastry flour both have a lower percentage of protein than all purpose flour so the biscuits will likely be lighter (but I'm not sure if they would be too light). You could certainly try it out to see if you liked the difference in texture.
Sure can that's the only way I make biscuits is with homemade buttermilk I didn't have enough one time not paying attention and had to sub the sour cream for the difference even I was shocked how good
I see that you are using anywhere from 65 to to 70 grams of fat. What I don’t see in the description is the recipe for the half lard and half butter. I assume that is 35 grams lard and 35 grams butter??
I mean this as Constructive criticism, so please understand this when I say, that hearing you chew and swallow so close to the microphone, is like fingernails down a chalkboard for some people.
I agree. Used to have a boss leaning over my shoulder chewing on her bagel. Literally can't stand the sound of someone chewing on their food. Nails on a chalkboard is about right.
Intro: 00:00
Making All Butter Biscuits 0:46
All Butter Biscuits Taste Test 3:53
Making Shortening Biscuits 4:41
Shortening Biscuits Taste Test 7:06
Making Half Butter Half Shortening Biscuits 7:47
Half Butter Half Shortening Biscuits Taste Test 9:48
Making Lard Biscuits 10:16
Lard Biscuits Taste Test 12:59
Making Half Butter Half Lard Biscuits 13:49
Half Butter Half Lard Biscuits Taste Test 14:48
My Favorites in Order 15:48
My pies are made with half butter and half lard pastry. Easy to work, delicious and flaky.
Ohh 😮😮😮 so good!!!!! 😊
I love videos like this where ingredients are compared. Thank you!!
What about butter crisco will that work?
This is a superb biscuit recipe 😋 ❤
You are doing the Lord's work 😂.
Flour north of the Mason-Dixon line is not the same as the flour down south. Something to do with hard wheat or soft wheat, or whatever. Check it out.
I once tried to explain to a lady in Boston how to make southern biscuits: self-rising flour, shortening, and buttermilk. She never got a satisfactory result. She was using the wrong flour.
Quality lard is solid at room temperature (It was in the high 90's at home in Florida in the summer and it was still solid.)
Appreciate your experimenting!
I have some leftover whey from straining yoghurt. Saw this being discussed on another channel how it can be used in pancakes and biscuits in place of buttermilk. Can also add some whole milk powder to the whey to make it more like buttermilk. What do you think?
Also, what about using cake and pastry flour instead of AP?
I think it could work as long as it's richer liquid like buttermilk, although I haven't tried this. Cake or pastry flour both have a lower percentage of protein than all purpose flour so the biscuits will likely be lighter (but I'm not sure if they would be too light). You could certainly try it out to see if you liked the difference in texture.
What temperature do you cook them at? Thanks.
400 degrees Fahrenheit.
@@bessiebakesbackdrops
Thank you. 🫶
Can we substitute the buttermilk with the home made one where you put vinegar with the milk? I hope I remember that correctly 😅
Sure can that's the only way I make biscuits is with homemade buttermilk I didn't have enough one time not paying attention and had to sub the sour cream for the difference even I was shocked how good
Ma'am you are a blessed woman and Thank you for doing the legwork ❤!! That sigh at 14:57 made me cackle
Would if you use crisco with butter made in it already would that be good to use for the lard with butter bisquits
Yes you could certainly try that! The lard and shortening will have a similar consistency so that should work.
What are the amounts of ingredients for the butter recipe?
Really, really, did you have to make all those facing eating that biscuit, and we can't get any. LOL😁
I see that you are using anywhere from 65 to to 70 grams of fat. What I don’t see in the description is the recipe for the half lard and half butter. I assume that is 35 grams lard and 35 grams butter??
You didn’t use lard. Solid bacon fat has a smoky flavor and lard has a neutral flavor.
Lard is rendered pork fat. Rendered bacon fat that has resolidified is lard.
Could someone replying to the video getting lard and shortening confused 😕..🤔. It's ok, I got confused but thought about it a little longer.
I mean this as Constructive criticism, so please understand this when I say, that hearing you chew and swallow so close to the microphone, is like fingernails down a chalkboard for some people.
Some people like it. It's ASMR to them. All that crunching and smacking lol.
@@windhammer1237 You're right, tho I can't imagine it. It's like chewing on foil for me.
I agree. Used to have a boss leaning over my shoulder chewing on her bagel. Literally can't stand the sound of someone chewing on their food. Nails on a chalkboard is about right.