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
I woke up this morning craving biscuits, made them for the first time and it was a major fail, picked up a lot of tips from you and will try them again in the morning! ty
Hello & good morning. Thank you for this great video on using lard, butter am I favorite to cook with bacon grease. I come across a lot of recipes with lard in the dough and never had tried one yet but now after watching this video I will try. New to the channel we hit the like button we subscribed and can't wait to watch some more of your videos😊
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?
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.
Flour north of the Mason-Dixon line is not the same as the flour down south. Something to do with hard wheat or soft wheat, or whatever. Check it out. I once tried to explain to a lady in Boston how to make southern biscuits: self-rising flour, shortening, and buttermilk. She never got a satisfactory result. She was using the wrong flour.
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
Yes that works as well. Butter Crisco is regular shortening but with added butter flavor. The physical properties are pretty exactly the same so it bakes like regular shortening
I mean this as Constructive criticism, so please understand this when I say, that hearing you chew and swallow so close to the microphone, is like fingernails down a chalkboard for some people.
I agree. Used to have a boss leaning over my shoulder chewing on her bagel. Literally can't stand the sound of someone chewing on their food. Nails on a chalkboard is about right.
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??
@@contentomnivoreNo it's not. Lard is pig fat from the fatback, rendered and filtered. It has no flavor. Leaf lard comes from the fat surrounding the kidneys and inside the loin and is the highest quality lard. Bacon fat comes from the belly and is NOT lard. Bacon fat has been cured and subjected to the processes of salting, seasoning, smoking and adding nitrates before it is cooked as bacon and the fat is rendered off the belly meat. It has become a completely different product than unsalted, unseasoned, uncured and unsmoked lard without nitrates. You wouldn't, for example, use bacon fat in a cake or cookie recipe because of its distinct savory flavor. Adding filtered bacon fat instead of lard, shortening or butter to bake a savory biscuit for breakfast however, makes perfect sense. Bacon fat is also great for frying meat, potatoes, eggs and the like but it is no substitute for lard and vice versa. Think of the two like a ham and a pork roast. Both come from a pig but are entirely different products. One has been salted, seasoned and smoked, the other hasn't. Therefore, you wouldn't substitute one for the other except in very specific circumstances.
@@charliedavis8894semantics. You could easily interchange bacon fat for lard in most recipes. You could even use that salty smoky flavor too your advantage
@@contentomnivoreNo it is not. The bacon she used is processed and often smoked or flavored. It came out brown. Lard is made from pork fatback not the belly where bacon comes from. When rendered and then solidified it is pure white with barely any pork taste. The very best and most expensive lard comes from visceral fat around the kidneys and loins and is called leaf lard.
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
You did great 👍🎉❤❤
My pies are made with half butter and half lard pastry. Easy to work, delicious and flaky.
I love videos like this where ingredients are compared. Thank you!!
I woke up this morning craving biscuits, made them for the first time and it was a major fail, picked up a lot of tips from you and will try them again in the morning! ty
Awesome, I hope you find the tips helpful!
You did great 👍👍 I grow up with lard and it's the best, 😊🎉❤❤
I prefer bacon grease as well. Try another delicious twist, use beef tallow sometimes. Adds a beefy flavor.
Hello & good morning. Thank you for this great video on using lard, butter am I favorite to cook with bacon grease. I come across a lot of recipes with lard in the dough and never had tried one yet but now after watching this video I will try. New to the channel we hit the like button we subscribed and can't wait to watch some more of your videos😊
Awesome! I hope you enjoy the biscuits!
Would really appreciate mesurements please❤I want to try the half lard half butter so much! Thank you in advance. Great video!😊
Her recipes and measurements can be found by clicking on more word under title of the video. Just keep clicking on word more and scroll down.
This is a superb biscuit recipe 😋 ❤
Ma'am you are a blessed woman and Thank you for doing the legwork ❤!! That sigh at 14:57 made me cackle
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?
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.
For the all shortening biscuits, try using butter flavored shortening.
Gross, hydrogenated vegetable shortening is bad enough let alone the simulated butter flavor. Just do the 1/2+1/2 thing, otherwise go to McDonald’s.
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.)
You are doing the Lord's work 😂.
The lard's work
Ohh 😮😮😮 so good!!!!! 😊
Flour north of the Mason-Dixon line is not the same as the flour down south. Something to do with hard wheat or soft wheat, or whatever. Check it out.
I once tried to explain to a lady in Boston how to make southern biscuits: self-rising flour, shortening, and buttermilk. She never got a satisfactory result. She was using the wrong flour.
What temperature do you cook them at? Thanks.
400 degrees Fahrenheit.
@@bessiebakesbackdrops
Thank you. 🫶
Would if you use crisco with butter made in it already would that be good to use for the lard with butter bisquits
Yes you could certainly try that! The lard and shortening will have a similar consistency so that should work.
What are the amounts of ingredients for the butter recipe?
Can we substitute the buttermilk with the home made one where you put vinegar with the milk? I hope I remember that correctly 😅
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
What about butter crisco will that work?
Cisco is extremely bad for you it’s all seed oil. Rapeseed(canola) and soybean that destroys your health
Yes that works as well. Butter Crisco is regular shortening but with added butter flavor. The physical properties are pretty exactly the same so it bakes like regular shortening
Really, really, did you have to make all those facing eating that biscuit, and we can't get any. LOL😁
I mean this as Constructive criticism, so please understand this when I say, that hearing you chew and swallow so close to the microphone, is like fingernails down a chalkboard for some people.
Some people like it. It's ASMR to them. All that crunching and smacking lol.
@@windhammer1237 You're right, tho I can't imagine it. It's like chewing on foil for me.
I agree. Used to have a boss leaning over my shoulder chewing on her bagel. Literally can't stand the sound of someone chewing on their food. Nails on a chalkboard is about right.
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??
You didn’t use lard. Solid bacon fat has a smoky flavor and lard has a neutral flavor.
Lard is rendered pork fat. Rendered bacon fat that has resolidified is lard.
Could someone replying to the video getting lard and shortening confused 😕..🤔. It's ok, I got confused but thought about it a little longer.
@@contentomnivoreNo it's not. Lard is pig fat from the fatback, rendered and filtered. It has no flavor. Leaf lard comes from the fat surrounding the kidneys and inside the loin and is the highest quality lard.
Bacon fat comes from the belly and is NOT lard. Bacon fat has been cured and subjected to the processes of salting, seasoning, smoking and adding nitrates before it is cooked as bacon and the fat is rendered off the belly meat. It has become a completely different product than unsalted, unseasoned, uncured and unsmoked lard without nitrates.
You wouldn't, for example, use bacon fat in a cake or cookie recipe because of its distinct savory flavor. Adding filtered bacon fat instead of lard, shortening or butter to bake a savory biscuit for breakfast however, makes perfect sense. Bacon fat is also great for frying meat, potatoes, eggs and the like but it is no substitute for lard and vice versa. Think of the two like a ham and a pork roast. Both come from a pig but are entirely different products. One has been salted, seasoned and smoked, the other hasn't. Therefore, you wouldn't substitute one for the other except in very specific circumstances.
@@charliedavis8894semantics. You could easily interchange bacon fat for lard in most recipes. You could even use that salty smoky flavor too your advantage
@@contentomnivoreNo it is not. The bacon she used is processed and often smoked or flavored. It came out brown. Lard is made from pork fatback not the belly where bacon comes from. When rendered and then solidified it is pure white with barely any pork taste. The very best and most expensive lard comes from visceral fat around the kidneys and loins and is called leaf lard.