Biscuits are a staple food in many cuisines around the world. They can be savory or sweet, and are enjoyed as a quick bread for breakfast, a side at dinner, or a snack. The texture of a biscuit can vary greatly depending on the type of fat used. The most common fats used are butter and shortening. But which makes a better biscuit?
What is the difference between butter and shortening?
Butter and shortening have some key differences that impact baked goods:
Composition
Butter is made from cream, which gives it a high fat content of about 80%. It contains milk solids and water as well. Shortening is 100% fat, most commonly vegetable oil like soybean or cottonseed oil.
Flavor
Butter has a rich dairy flavor while shortening is neutral tasting. The flavor of butter comes through in baked goods.
Fat Content
The high fat content of butter means it incorporates air easily, leading to flakier pastries. Shortening has less fat, about 99%, so doesn’t incorporate air as well.
Water Content
Butter contains about 15% water while shortening contains none. This affects the texture, with shortening giving more tender and crumbly results.
How do butter and shortening affect biscuit texture?
The differences in fat and water content significantly impact the texture of biscuits:
Flakiness
Butter creates flaky layers in biscuits thanks to its fat content and water. Flaky biscuits have crisp edges and soft, buttery centers. Shortening makes biscuits more dense and uniform in texture.
Softness
The water content in butter keeps biscuits softer, especially on the inside. Shortening biscuits will be more dry and crumbling.
Rise
Butter helps biscuits rise higher thanks to superior aeration during mixing. Shortening biscuits don’t rise as high.
Crust
Butter biscuits develop a crisp, golden brown crust. Shortening ones have a more pale exterior.
How do butter and shortening affect biscuit flavor?
Butter and shortening produce notable differences in biscuit flavor:
Richness
The dairy flavor of butter comes through, giving biscuits a rich, indulgent taste. Shortening biscuits have a more neutral flavor.
Sweetness
Butter enhances the sweetness in biscuits, while shortening does not. Butter biscuits taste sweeter.
Savoriness
Conversely, shortening allows the savory flavors of biscuits to shine through more. Herbs, cheeses, and other ingredients stand out more.
Aftertaste
Butter can leave a fatty aftertaste while shortening biscuits have a cleaner finish.
How do you make biscuits with butter vs shortening?
The process of making biscuits with butter vs shortening is largely the same, with a couple key differences:
Incorporating the Fat
Butter should be chilled and grated into the dry ingredients, while shortening can be added directly from the package and cut in.
Kneading
Over-kneading can cause butter biscuits to be tough, so handle the dough gently. Shortening biscuits can tolerate more kneading.
Rolling Out
Butter biscuit dough should be chilled before rolling to prevent sticking and create flaky layers. Shortening biscuits can be rolled out right away.
Baking Time & Temperature
Butter and shortening biscuits bake at the same temperature, around 425°F, but shortening ones may bake a few minutes longer.
| Baking Step | Butter Biscuits | Shortening Biscuits |
|---|---|---|
| Fat incorporation | Grate chilled butter into dry ingredients | Cut shortening into dry ingredients |
| Kneading | Gently fold just until combined | Can knead more thoroughly |
| Rolling out | Chill 30 min before rolling | Can be rolled out right away |
| Baking time | 8-12 minutes | 10-15 minutes |
| Baking temperature | 425°F | 425°F |
What are the best uses for butter vs shortening biscuits?
Butter and shortening biscuits each shine in different applications:
Butter Biscuits
– Serving with jam, honey, or gravy to accentuate flakiness
– Sweet biscuits – the flavor complements fruit, spices, sugar
– Sandwich biscuits – soft texture ideal for fillings
– Special occasion biscuits – flavor is indulgent
Shortening Biscuits
– Serving with savory meals – lets flavors come through
– Sturdier biscuits – hold up to heavy fillings and toppings
– Uniform biscuits – reliable for restaurants, food service
– Cheaper ingredient when cost is a concern
Nutrition comparison
Butter and shortening impact the nutrition profile of biscuits:
| Nutrient (per 100g) | Butter Biscuit | Shortening Biscuit |
|---|---|---|
| Calories | 445 | 370 |
| Total Fat | 24g | 21g |
| Saturated Fat | 15g | 3g |
| Sodium | 370mg | 470mg |
| Carbohydrates | 46g | 51g |
| Protein | 6g | 7g |
Key differences:
– Butter biscuits are higher in calories and saturated fat
– Shortening biscuits contain less overall fat
– Shortening biscuits have more sodium
– Shortening biscuits have slightly higher carbs and protein
So butter biscuits are richer but less healthy overall.
Cost comparison
Butter is generally more expensive than shortening:
| Ingredient | Average Price (as of October 2023) |
|---|---|
| Butter (1 lb) | $4.50 |
| Vegetable shortening (1 lb) | $2.50 |
Shortening can cost around 75% less than butter. This makes it the more budget friendly option.
Over a dozen biscuits, the ingredient costs roughly are:
– Butter biscuits: $0.75
– Shortening biscuits: $0.50
The $0.25 savings per batch can add up for bakers making biscuits frequently or in large quantities.
Environmental impact
Butter generally has a larger environmental footprint than vegan vegetable shortening:
– Butter production requires land, water, and resources to raise dairy cows. Transportation and refrigeration also consume energy.
– Shortening is highly processed but requires no animal inputs. The vegetable oils have some environmental impacts from agriculture.
– Butter packaging creates more waste, since shortening is shelf-stable for longer. Refrigerating butter also uses electricity.
So from a sustainability perspective, shortening has less impact. Butter’s impacts can be reduced by choosing local options that support small farms.
Ease of use
Shortening is generally easier to use than butter in biscuits:
– Shortening can be measured directly from the package and cut in quickly. Butter needs to be chilled and grated first.
– Shortening dough is less sensitive to kneading and rolling out technique. Butter biscuits require a delicate touch.
– Shortening has a wider temperature tolerance. Butter must remain chilled, making it trickier in hot kitchens.
– Shortening keeps for months in the pantry. Butter expires relatively quickly and needs refrigeration.
So shortening offers more flexibility for bakers at all skill levels. Butter requires some finesse.
Conclusion
Butter and shortening both produce delicious, but distinct, biscuits. Butter gives superior flavor and flakiness, while shortening makes a more tender and crumbly texture. Shortening is typically the more affordable and convenient option. Ultimately, the preferred fat comes down to the sensory qualities and nutrition you want from your biscuits. Both fats have their place, delivering biscuits suited for different tastes, budgets, and occasions.