Biscuits are a staple food in many cuisines around the world. They can be savory or sweet, and served as a side dish, snack, or dessert. The foundation of a good biscuit is the fat used. The most common fats used are shortening and lard. But which makes a better biscuit?
What is shortening?
Shortening is a solid fat made from vegetable oils, like soybean and cottonseed oil. It is 100% fat, unlike butter, which contains milk solids and water. Shortening has a high melting point, which gives baked goods structure and texture. It is virtually flavorless, so it does not impart its own taste into recipes.
The production process for shortening involves hydrogenation. This changes the structure of the fat molecules, making them straighter. The result is a pliable, spreadable solid fat with a smooth, creamy texture.
Common brands of shortening include Crisco and Cookeen. They are sold in tubs or sticks. Shortening is usually white, but can also be yellow depending on the oil source.
Benefits of Shortening
– Has a high melting point so creates flaky layers in pastry
– Is flavorless so does not change the taste of biscuits
– Makes biscuits light and tender
– Is shelf-stable and does not need refrigeration
– Is inexpensive and budget-friendly
Downsides of Shortening
– Made from highly processed oils
– Contains trans fats after hydrogenation
– Not a “natural” ingredient
What is Lard?
Lard is pig fat rendered from fatty tissues like the belly and back. After rendering, it becomes an off-white solid fat. Lard has been used for centuries around the world as a cooking fat and shortening.
Traditional lard is made by slowly rendering pork fat and straining out any impurities. The result is a pure, flavorful fat. Lard typically contains 40% monounsaturated fat, similar to olive oil.
Lard can be purchased from butchers or specialty grocers. Look for lard labeled as “leaf” lard, which comes from the visceral fat around the kidneys. This is the highest quality lard for baking. Lard is traditionally sold in 1 lb blocks, but is also available in tubs. It should be stored in the refrigerator or freezer.
Benefits of Lard
– Has a subtle pork flavor that enhances biscuits
– Produces light, flaky layers like shortening
– Is natural and unprocessed
– Contains antioxidant vitamin E
– Does not contain trans fats
Downsides of Lard
– Must be refrigerated or frozen
– Can go rancid if not stored properly
– Has a strong pork smell some find unappealing
– Contains saturated fat
– Not vegetarian or vegan
Nutritional Comparison
| Nutrient | Shortening | Lard |
|---|---|---|
| Fat | 100g per 100g | 99g per 100g |
| Saturated Fat | 20g | 39g |
| Monounsaturated Fat | 23g | 45g |
| Polyunsaturated Fat | 41g | 11g |
| Trans Fats | 7g | 0g |
| Vitamin E | 0mg | 3mg |
Looking at the nutritional profile, the main differences are:
– Lard contains more saturated fat, while shortening has more polyunsaturated fat
– Shortening contains artificial trans fats, while lard has none
– Lard provides vitamin E
So while lard is more natural, shortening may have a better fat profile.
How They Perform in Biscuits
Both shortening and lard can make excellent biscuits with slight differences in texture, flavor, and appearance.
Flakiness – Shortening and lard get high marks here. The flat fat layers create flaky biscuit layers when baked. Lard may have a slight edge as leaf lard is prized for its ability to create layers.
Tenderness – Again, both fats perform well to make tender, melt-in-your-mouth biscuits. Shortening gets a slight edge for making biscuits with an extra-tender crumb.
Flavor – Biscuits made with lard take on a subtle savory, porky flavor. Shortening biscuits let the other ingredients like buttermilk shine. It depends on your preference.
Appearance – Lard biscuits will have a slightly yellow tint from the fat. Shortening makes biscuits bright white. For classic country-style flair, lard has the advantage.
Ease of Use – Shortening is easier to measure and handle at room temperature. Lard needs to be chilled and cut into pieces to use.
User Feedback
Here are some opinions from bakers who have tried both fats:
“I find it easier to cut the shortening into the dry ingredients and get nice flaky layers. Lard is a bit too sticky unless it’s really chilled.”
“Lard biscuits have a richness from the pork fat that shortening can’t replicate. I don’t mind the extra step of chilling and cutting it in.”
“I was surprised how light and fluffy my biscuits turned out using lard. They had a wonderful creamy color too.”
“Maybe it’s just what I’m used to, but shortening makes a more tender, melt-in-your-mouth biscuit in my experience.”
“With some biscuits I prefer lard, but for others like my grandmother’s recipe, shortening is a must for the right texture.”
Price Comparison
Shortening is the cheaper option, with a 1 lb tub of Crisco retailing for $2-3. Lard ranges from $3-6 per lb block depending on the brand and source. Leaf lard is the most expensive. Overall lard costs about twice as much as shortening.
Conclusion
So which is better for biscuits, shortening or lard? There’s no definitive answer. Here’s a summary of the pros and cons:
Shortening Pros:
– Makes super tender biscuits
– Is flavorless to let other tastes come through
– Easy to use right from the tub
– Widely available and budget-friendly
Shortening Cons:
– Made from processed vegetable oils
– Contains unhealthy trans fats
– Not an all-natural ingredient
Lard Pros:
– Provides rich biscuit flavor
– Is all-natural and unprocessed
– Produces classically flaky texture
– Has vitamin E and good fats
Lard Cons:
– Higher in saturated fat
– Needs chilling to use
– Has strong pork smell
– More expensive than shortening
For best results, here are some tips:
– Use leaf lard for flakiest texture
– Chill and cut lard into small pieces
– Measure shortening right from the tub
– Mix in fat with your fingers or food processor
– Combine lard and shortening for best of both worlds
The choice comes down to your priorities – do you want an unprocessed natural ingredient, rich flavor, or convenience? For a happy medium, try mixing half lard and half shortening. With practice, both fats can make exceptional biscuits. Let your preferences and the recipe guide you.