Best Buttermilk Biscuit Recipe | Butter, Shortening, Lard, or combo

[@bessiebakesbackdrops]

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

[@ibmerlin2]

I love videos like this where ingredients are compared. Thank you!!

[@tigerlilly9038]

You are doing the Lord's work 😂.

[@Nanmoses2023]

This is a superb biscuit recipe 😋 ❤

[@nevertolatetoprepare2802]

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.)

[@GallowayKelly]

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?

[@bessiebakesbackdrops]

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.

[@laurielane6552]

Really, really, did you have to make all those facing eating that biscuit, and we can't get any. LOL😁

[@gerrimcgrath6878]

What temperature do you cook them at? Thanks.

[@bessiebakesbackdrops]

400 degrees Fahrenheit.

[@gerrimcgrath6878]

@@bessiebakesbackdrops Thank you. 🫶

[@tigerlilly9038]

Ma'am you are a blessed woman and Thank you for doing the legwork ❤!! That sigh at 14:57 made me cackle

[@bernicegraham9897]

Would if you use crisco with butter made in it already would that be good to use for the lard with butter bisquits

[@bessiebakesbackdrops]

Yes you could certainly try that! The lard and shortening will have a similar consistency so that should work.

[@lcru72]

Can we substitute the buttermilk with the home made one where you put vinegar with the milk? I hope I remember that correctly 😅

[@krene8583]

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

[@almcsweyn6179]

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??

[@gstickler1]

You didn’t use lard. Solid bacon fat has a smoky flavor and lard has a neutral flavor.