These low-shortening biscuits are light, fluffy, and easy to make. With just a small amount of shortening, they rely on proper mixing and baking techniques for their perfect texture. The key to success is handling the dough gently to keep the biscuits soft and tender. Whether you prefer them tall and soft or with a crisp crust, this simple recipe gives you the option to customize.
FAQ
Can I use butter instead of shortening?
Yes, but it may slightly change the texture. Butter has water content, so biscuits may be a bit less flaky.
Why does the shortening need to be cold?
Cold shortening helps create layers in the biscuits, making them light and fluffy.
Can I freeze the biscuit dough?
Yes, you can freeze cut-out biscuits before baking. Just bake straight from the freezer, adding a few extra minutes to the baking time.
Biscuit History
Biscuits have been a staple in kitchens for centuries. Early versions were simple flour-and-water mixtures, baked hard for storage. By the 19th century, baking powder became widely available, allowing for quick and fluffy biscuits. This recipe reflects a mid-20th-century trend of using cake flour and a small amount of shortening for a softer texture. Swans Down Cake Flour, popular at the time, contributed to the biscuit’s delicate crumb.
Timeline
- 18th century – Early biscuits were dense and made without leavening.
- 19th century – Baking powder was introduced, leading to lighter biscuits.
- Early 1900s – Commercial cake flours, like Swans Down, became widely available.
- Mid-1900s – Recipes with lower fat content gained popularity.
- Today – Biscuits remain a comfort food, with variations ranging from flaky to soft.
Recipe Discussion
These biscuits are different from traditional flaky biscuits because they use cake flour and minimal shortening. Cake flour has a lower protein content than all-purpose flour, resulting in a more delicate texture. The small amount of shortening provides tenderness without making the biscuits greasy. The key to success is working the dough as little as possible to avoid tough biscuits.
Preparation Tips
- Keep ingredients cold – Cold shortening and milk help create the right biscuit texture.
- Use a light touch – Overmixing can make the biscuits tough. Mix until just combined.
- Flour the cutter – Dip the biscuit cutter in flour to prevent sticking.
- Bake at the right temperature – A hot oven (450°F) helps biscuits rise quickly.
- Customize texture – Place biscuits close together for soft sides or apart for crispier edges.
Recommended Kitchen Products
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- Pastry blender – Helps cut shortening into the flour for an even texture.
- Biscuit cutter set – Creates uniform biscuits for even baking.
- Silicone baking mat – Prevents sticking and promotes even browning.
- Cake flour – Essential for achieving a soft biscuit texture.
- Bench scraper – Useful for handling and cutting biscuit dough cleanly.
Serving Suggestions
- With butter and jam – Classic and delicious for breakfast.
- Alongside soup or stew – Perfect for soaking up broths.
- Topped with sausage gravy – A Southern favorite.
- With honey or molasses – Adds a touch of sweetness.
- As a base for strawberry shortcake – A light, fluffy option for dessert.
Perfectly Tender Biscuits Every Time
These low-shortening biscuits are easy to make and versatile. Combining cake flour and gentle handling results in a light and tender texture. Whether served with butter, honey, or as part of a meal, they’re a timeless favorite. Give them a try for a quick, delicious addition to your table!
Low Shortening Biscuit Recipe
Low-Shortening Biscuits
Ingredients
- 2 cups sifted Swans Down Cake Flour
- 2 1/2 teaspoons Calumet Baking Powder
- 3/4 teaspoon salt
- 2 tablespoons cold shortening
- 1/2 cup plus 1 tablespoon milk