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Biscuits with Shortening

Kim Wehby · tasteofhome.com · 2018 · about 8 biscuits

Against 321 biscuit recipes

More leavening than 90% of recipes and less buttermilk than 78%.

See how all 321 biscuit recipes compare →

Get the method at tasteofhome.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical batch: the median of 321 biscuit recipes, per 100 g of flour.

  • More leavening than 90% of recipes: 7.4% of the flour weight against the typical recipe's 5.1%.
  • Less buttermilk than 78% of recipes: 65% of the flour weight against the typical recipe's 84%.
Fat: 41%, 53rd percentileButtermilk: 65%, 19th percentileLeavening: 7.4%, 92nd percentileSugar: 5%, 69th percentileSalt: 1.2%, 28th percentileFatButtermilkLeaveningSugarSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (7)

  • 2 cups all-purpose flour≈ 250 g
  • 4 teaspoons baking powder≈ 18 g
  • 1 tablespoon sugar≈ 13 g
  • 1/2 teaspoon salt≈ 3 g
  • 1/2 cup shortening≈ 103 g
  • 1 large egg, room temperature≈ 50 g
  • 2/3 cup 2% milk≈ 163 g

flour 250 gbatter 599 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Baker's percentages

Grams per 100 g of flour, and where that falls among all 321 recipes. Shaded: the middle half. Tick: the median.

  • Fat41% · 53rd percentile
  • Buttermilk65% · 19th percentile
  • Leavening7.4% · 92nd percentile
  • Sugar5% · 69th percentile
  • Salt1.2% · 28th percentile

Oven

Temperature
400°F / 205°C
median 425°F
Time
10 to 12 minutes
median 15 minutes

Keep exploring

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Nearest by baker's percentages: fat, buttermilk, leavening, sugar, salt.

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