Is lard or crisco better for biscuits?

Mabelle Rohan asked a question: Is lard or crisco better for biscuits?
Asked By: Mabelle Rohan
Date created: Sat, Jun 12, 2021 11:04 AM
Date updated: Wed, Jun 29, 2022 10:52 PM


Top best answers to the question «Is lard or crisco better for biscuits»

Lard will give ou a flakier and crisper product, with a bit more flavor. Crisco is not more healthy, just differently unhealthy.

8 other answers

Lard is better for making biscuits than Crisco or other hydrogenated vegetable oils. Lard is healthier and gives the biscuits better flakiness and flavor. Even better is half lard and half butter (not margarine)

Nothing is as delicately flaky as lard. Lard also makes a great biscuit. You can add a proportion of butter if you would like the butter flavor as well. Recent work suggests that lard is healthier than butter (!) and both are healthier than Crisco.

According to Epicurious, if you want to use lard for baking the ultimate pie crusts, you'll need to look for rendered leaf lard, which won't have the same strong pork flavor. However, lard and Crisco are both great for roasting crispy veggies (via Taste of Home).

After the biscuits finished baking, the height and flavor profiles were measured, analyzed, and recorded. Flavor-wise, the Crisco biscuits seemed to be drier and had a pastier flavor profile compared to the butter biscuits. My team members and I also found that the biscuits made with Crisco produced the greatest height.

Crisco no longer has trans fats as a baker I love both Lard makes great biscuits and pie crusts. coconut oil is a good alternative as well but it will leave a coconut flavor.

This is why it's a great idea to always brush your biscuits with butter, even if you're using another fat in the dough. As you can see in the images, the butter biscuits have an irregular and golden brown top, with fully formed and distinct layers. They make for excellent biscuit sandwiches, and pull apart into satisfyingly distinct layers.

Well, it really depends on what you're making. Both bake up relatively similarly, so if you really need to you can switch one for the other. Lard is known for making extra tender pie crusts and flaky biscuits due to the high fat content, but is obviously not a great choice for vegetarians.

We're not going to make any health claims about lard -- because what do we Taste editors know about health? -- but we can report what we've learned: lard has 20 percent less saturated fat than butter; it's higher in monounsaturated fats which are said to lower LDL cholesterol; and it has none of the trans fat that shortening does. Chew on that.

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