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Thread: Lard -vs- Crisco (et all)

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    At this point in time... gssixgun's Avatar
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    Default Lard -vs- Crisco (et all)

    So I get on these cooking/baking OCD binges

    I actually spent 6 months at one time perfecting my French Omelets hehehe

    Anyway on to the questions..

    Did massive research already on the net but I wanted to also ask here
    Right now I am on the OCD quest of the perfect Biscuit,,

    I want a more tasty, more healthy, more old fashioned style biscuit.
    Looking at Flour mixes and looking at using Natural (non-Hydrogenated) Lard..
    I have access to Red Mill Products, but not much else easily,
    I have access to natural lard, and even have access to render my own

    The answer/recipe I am looking for, is the one the beats simply made Bisquick Biscuits


    Am I chasing my tail for very little improvement ???? sounds a bit like honing

    TIA
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    Senior Member blabbermouth Leatherstockiings's Avatar
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    I have a buttermilk biscuit recipe I will try to post this evening. I can't remember if it uses oil or not.
    Can lard be substituted for Crisco in most baking recipes?

    Buttermilk Biscuits
    1 3/4 cups all-purpose flour
    2 tsp baking powder
    1 tsp sugar
    1/2 tsp salt
    1/4 cup cold butter (cut into small pieces)
    3/4 cup buttermilk

    Stir flour, baking powder, sugar, and salt w/fork until blended well. Cut in butter until ingredients resemble coarse meal.
    Stir in buttermilk until dough comes together. Turn out dough onto counter or board that has been lightly floured. Pat until dough is one inch thick.
    Cut out biscuits w/cookie cutter. Transfer to baking sheet and bake for about 10 min at 450 degrees F.
    Last edited by Leatherstockiings; 02-12-2015 at 12:29 AM.
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    Senior Member Wolfpack34's Avatar
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    I make sour dough biscuits almost weekly Glen...I'll use butter instead of Crisco when I have enough in the fridge. To me, that's the best thing you can do to improve the flavor of home made biscuits. I've also tried different flours but I've never found much difference in terms of taste...

    The second thing to remember...at least with sour dough biscuits..., and I'm sure you already know this, is to not 'over-knead' the dough, otherwise your biscuits will turn out pretty dense and not fluffy. Less kneading is better....way less!

    P.S. If you want my recipe I can post it.
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    Senior Member Wirm's Avatar
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    Lard can be substituted for shortening in biscuit recipes. Just make sure it is of the freshly rendered type. Most southern cooks will opt for White Lily brand flour. My mother hails from NC and she adopted a recipe that goes like this.


    It's National Biscuit Month! - Tupelo Honey Cafe
    "It is easier keeping a razor honed than honing a razor."

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    At this point in time... gssixgun's Avatar
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    Recipes would be greatly appreciated...

    I have access to really good butter

    We can get the hand rolled Amish or the Fresh Churned Mennonite butter here

    I thought about switching to butter but very few of the "Pioneer" style recipes called for it other then as a brush on topping..

    Anybody using a Cast Iron Skillet as the baking pan ??? I saw that as an option on a few of the recipes in theory it creates a more even heating and fluffier biscuits

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    rhensley rhensley's Avatar
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    When I make biscuits I really don't use a recipe. I mix Martha White self risen flour with buttermilk and I use what I have handy for the fat. some times I use veg. oil some times I use Crisco but when the wife ant around I use bacon grease. I cook bacon in the microwave and save the grease . Lard with flavor. when I grew up we didn't through away the good stuff.

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    Senior Member blabbermouth OCDshaver's Avatar
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    Quote Originally Posted by gssixgun View Post
    I want a more tasty, more healthy, more old fashioned style biscuit.
    Tasty and old-fashioned may very well go together but they are rarely seen in the company of healthy.

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    Senior Member Wirm's Avatar
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    Quote Originally Posted by gssixgun View Post
    Recipes would be greatly appreciated...

    I have access to really good butter

    We can get the hand rolled Amish or the Fresh Churned Mennonite butter here

    I thought about switching to butter but very few of the "Pioneer" style recipes called for it other then as a brush on topping..

    Anybody using a Cast Iron Skillet as the baking pan ??? I saw that as an option on a few of the recipes in theory it creates a more even heating and fluffier biscuits
    We always use cast iron. And when we are at the hunting cabin , use a cast iron dutch oven , the type with short legs and the flat top ,set it upon the bed of coals with another layer of coals on top the lid and bake our biscuits inside. Name:  dutch oven.jpg
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    "It is easier keeping a razor honed than honing a razor."

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    I used Nakayamas for my house mainaman's Avatar
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    Quote Originally Posted by Wirm View Post
    Lard can be substituted for shortening in biscuit recipes. Just make sure it is of the freshly rendered type. Most southern cooks will opt for White Lily brand flour. My mother hails from NC and she adopted a recipe that goes like this.


    It's National Biscuit Month! - Tupelo Honey Cafe
    My question about the recipe is , how much butter? I want to try it.
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    Stefan

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    Senior Member blabbermouth RezDog's Avatar
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    There is Chef Michael Smith that has a recipe that uses frozen butter grated into the recipe. They are very good.
    Frozen Butter Biscuits - Chef Michael Smith
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