I grew up on my grandma’s shortening biscuits. They were tall, pale, and shockingly tender. I thought that was the only way. Then I had a butter biscuit at a diner that changed my life. Suddenly, I was a traitor in my own kitchen.
So which one wins? Spoiler: it depends entirely on your mood—and maybe your cholesterol.
The Case for Butter
Butter is a show-off. It brings flavor like a diva in sequins. That rich, salty, creamy taste? Unbeatable. Every bite of a butter biscuit is a little piece of heaven.
But here’s the rub: butter has water in it. That water turns to steam in the oven. Steam equals flaky layers. That’s why butter biscuits are so delicate and... well, unforgiving. Mess up the temperature? You get a sad, greasy hockey puck.
Seriously, you have to keep everything ice-cold. Your fingers, the butter, maybe even your soul. It’s high-maintenance, but man, is the payoff worth it.
The Shortening Advantage
Shortening is the reliable friend who always shows up. No water, no drama—just pure, solid fat. That means your biscuits come out tall and tender with a super-soft crumb. They don’t flake as much, but they’re almost impossible to screw up.
Ever had a biscuit that stayed soft even the next day? That’s shortening’s magic. It has a higher melting point than butter, so it doesn’t disappear into your flour as fast. The result? A biscuit that’s practically a marshmallow—in biscuit form.
And yes, it doesn’t taste like butter. But here’s a secret: you can add a little butter flavoring. Don’t tell the purists I said that. They’ll hunt me down.
Shortening And Butter Biscuits
