Can I substitute butter in this recipe?

13 years ago

I found this unusual biscuit recipe in the April Country Living magazine. It appeals to me since I can hold the dough for up to a week, and it seems unusual in that it's a biscuit recipe that uses yeast. (And it's easy to halve). However, I never use Crisco or anything with hydrogenated fats. I'd substitue lard if I could get lard that wasn't partially hydrogenated. Lacking that, can I use butter?

Buttermilk Angel Biscuits

2 1/4 tsp yeast

1/4 cup warm water

1/4 c. sugar

6 c. all purpose flour

1 Tbl baking powder

t tsp baking soda

1 tsp szlt

1 c. Crisco

2 c. buttermilk

3 Tbl. unsalted butter, melted

Combine yeast, water, and 1 Tbl. of the sugar. Set aside.

Whisk together flour, remaining sugar, baking powder and soda, and salt. Cut in shortening.

Add yeast mixture and buttermilk and stir until dough just comes together. Knead 5-6 times. Return dogh to bowl, cover and refrigerate overnight or up to 1 week.

Turn dough onto heavily floured surface, kenad about 10 times. Roll out to 1/3 inch thickenss. Using 2 1/4 inch round cutter, cut biscuits and arrange onto ungreased sheet. Gather scraps and roll out just one more time and cut biscuits. Discard any scraps after this.

Brush biscuits with melted butter and allow to rise about 30 minutes. Bake at 425 10-12 minutes.

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Comments (7)

wizardnm
13 years ago
Yes but there is a problem, butter will make them better.

Nancy
ci_lantro
13 years ago
What Nancy said!

Angel biscuits are yummy, even the Crisco ones. The recipe has been around for a long time, since at least the late 60's that I'm aware of. It seems that every few years, it cycles around again, prolly cause they're both good & easy. And, store bought bread has gotten so ridiculously expensive too, plus most of it not being fit to eat, there's all the more reason to be making our own.
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grainlady_ks
13 years ago
Another useful substitute for shortening is (non-hydrogenated) coconut oil, and you can often reduce the amount by 20-25-percent and get the same results.

I purchase LouAna brand in the cooking oil/shortening section at Wal-Mart and our Kroger affiliated Dillons stores. This particular brand doesn't have any coconut flavor or odor - so is neutral in taste. It is solid like shortening, but as the temperature goes up, it will get soft and start to liquefy at 76-77-degrees F. That's how you know it wasn't hydrogenated.

I make a whole wheat angel biscuit recipe and after I roll the dough out I cut the biscuits with a pizza cutter into square biscuits. This method is faster and will prevent "second cuts". That's the dough remaining after you cut round biscuits and you rework it to cut more biscuits. The problem with second cuts is that the dough is over-worked, developing the gluten in the flour even more, and you get tough biscuits from second cuts.

Then I place the cut biscuits on a parchment-lined cookie sheet and quick-freeze the biscuits, and store them in the freezer in plastic containers, freezer bag, or vacuum-sealed in a FoodSaver bag. Bake a few in your toaster oven when needed, or larger amounts in your oven - 400-degrees F for 10-12-minutes.

-Grainlady
annie1992
13 years ago
Grainlady, that's how Grandma cut biscuits too, square so she didn't re-roll. Plus, she said if you twisted a cutter, it would keep the biscuits from rising correctly, so she took her big knife and cut squares.

I agree on the butter, it'll make the biscuits a lot better.

Annie
lindac
13 years ago
I always make them with butter....
And I pat out my angel biscuits into a round, cut in segments and fold the points over....no 2nd cuts and they are like little Parkerhouse rolls.

And you can keep any yeast dough in the refrigerator and bake them over several days. They only get better for a stay in the refrigerator.
Linda c
noinwi
13 years ago
I make biscuits(just the quick ones)with butter, too. I also keep coconut oil on hand and sometimes mix the two if I'm short on one.
laceyvail 6A, WV
Original Author
13 years ago
Thank you all for your responses. I had no idea this was a well known recipe!

Grainlady, thanks for the tip on coconut oil and on cutting the biscuits square (saves me having to buy a biscuit cutter and makes so much sense)and on freezing the uncooked biscuits. Great ideas all.

Can I substitute butter in this recipe?

Comments (7)

wizardnm

ci_lantro

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Can I substitute butter in this recipe?

Comments (7)

wizardnm

ci_lantro

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grainlady_ks

annie1992

lindac

noinwi

laceyvail 6A, WVOriginal Author

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laceyvail 6A, WV
Original Author