Substitutions for butter - Flaky Biscuits

Substitutions for butter - Flaky Biscuits

Postby Elgie » Wed Mar 10, 2010 12:15 am

If I wanted to make the flaky biscuits that were featured last week, could I use all shortening instead of butter? I know they might not taste exactly the same, but what else would happen?
> Elgie
 
Joined: Wed Mar 03, 2010 4:17 pm

Re: Substitutions for butter - Flaky Biscuits

Postby Steve Moody » Wed Jun 02, 2010 5:09 pm

I only just starting reading these forums, so I missed the recipe that you are talking about. I use shortening to make biscuits. There are two things that you must do to get flaky biscuits.

1) Start with cold shortening and cold ingredients. Keep your biscuit making ingredients in the fridge.

2) Work flour into layers:
  1. After mixing the dough, scoop it out of the bowl and put it on the counter on top of a dusting of GF flour.
  2. Dust the top of the dough with flour the press it down to flatten by hand only enough to: Fold one third of the dough from the left to the right, then one third from the right to the left, then roll it toward you from the back.
  3. Set this aside, dust the counter again and then repeat the dusting, folding, and rolling one more time.
  4. Re-dust the counter, place the dough in the dusting, then roll at cut.
> Steve Moody
 
Joined: Wed Jun 02, 2010 4:48 pm



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