KFC Copycat Easy Butter Biscuit Recipe - Thrifty Nifty Mommy (2024)

FAQs

Is butter better than shortening for buttermilk biscuits? ›

Butter or Shortening for Biscuits? I've also done side-by-side testing with biscuits made with butter vs. shortening and found I really prefer the taste and texture of 100% butter. However, biscuits made with shortening create a more traditional Southern-style texture. If you want, use half shortening and half butter.

The butter version rises the highest — look at those flaky layers! The shortening biscuit is slightly shorter and a bit drier, too. Butter contains a bit of water, which helps create steam and gives baked goods a boost.

A delicious, buttered buttermilk biscuit baked fresh at each Restaurant. Nutrition information is calculated using standard product formulations and incorporates multiple data sources. Variation in nutrition & ingredients may occur.

Slather a dollop of sunshine on your breakfast plate with honey butter biscuits. You can make them using all purpose flour, baking powder, salt, sugar, butter and buttermilk with honey butter melted on top.

Choosing between shortening and lard comes down to personal preference. Both create a flaky, tender crust, are semi-solid, and are 100% fat. Swap one for the other in recipes. If you want to add additional flavor to the dish, lard is the right choice.

Can I substitute butter for shortening (or vice versa) in a recipe? The short answer is yes, butter and shortening can be used interchangeably in baked goods as one-to-one swap. However, results may differ depending on fat used because butter and shortening are two very different ingredients.

Make sure your butter is at the correct temperature – use unsalted butter softened to room temperature for creaming and cold, unsalted butter for biscuits and pastries that require butter to be rubbed into the flour.

in this case, it appears that the biscuit structure is just a lot more stable (structurally speaking) when there's less butter. When you get a lot of butter, you're kind of filling your biscuit with holes, which makes it unable to bear its own weight to rise very far.

But the best was the frozen butter, which made biscuits with the lightest, flakiest and softest texture, as well as with the highest rise. This is because the bits of frozen butter remained more intact during mixing than the cold butter. Try it in our recipe for Buttermilk Biscuits.

A lemon-herb marinated boneless breast of chicken, grilled for a tender and juicy backyard-smokey taste, served on a toasted multigrain brioche bun with Colby Jack cheese, applewood smoked bacon, green leaf lettuce and tomato.

What type of English muffin does Chick-fil-A use? ›

Toasted multigrain English muffin.

Yes, it may take some extra time, but at every free-standing Chick-fil-A restaurant, each delectable biscuit is handmade and baked fresh throughout the morning.

As the names might suggest, regular biscuits do not contain buttermilk, while these do. Regular biscuits are typically prepared with milk or water instead. Buttermilk adds a nice tang to the biscuit flavor and helps them rise better.

Butter cookies, also known as Danish butter cookies, are cookies originating in Denmark consisting of butter, flour, and sugar. They are similar to shortbread cookies. The butter cookie is often categorized as a "crisp cookie" due to its texture, caused in part by the quantity of butter and sugar.

Butter Cookies are also known as Danish cookies, Brysslkex and Sables. These baked goodies are categorized in The Biscuit Collection as crisp cookies because of their texture. Butter cookies are also called sweet biscuits in other parts of the world, in reference to the sugar content.

A non-fluffy, flat biscuit can be caused by a few things: too much liquid in the dough (resist the urge to add more buttermilk to make the dough come together and use the heat of your hands and a bit more kneading instead). Over-mixing the dough can cause flat biscuits.

High-fat butter, such as Kerrygold Butter, is best. The rich fat from the butter releases water when the biscuits are baking which is what contributes to the beautiful layers and flakiness that we love about biscuits.

You'll notice these differences if baking with butter instead of shortening. Cookies made with butter or margarine may be softer and spread a little more. Cookies made with butter are usually crispier than chewy cookies made with shortening, but the flavor is richer with butter.

Until recently, it was also thought to be healthier because it contains less saturated fat than butter and lard. However, we now know that highly processed shortening offers no health advantages over butter or lard and may in fact be a less nutritious choice ( 5 , 6 ).