The Spruce Eats: Craving Hearty Biscuits Without the Trans Fat? Get back to basic baking ingredients with blueberry biscuits recipe biscuits. Lard gives these biscuits just the right texture without the trans fat. Craving Hearty Biscuits Without the Trans Fat?
Bread expert Elizabeth Yetter has been baking bread for more than 20 years, bringing her Pennsylvania Dutch Country experiences to life through recipes. 2,000 calories a day is used for general nutrition advice. Nutrition information is calculated using an ingredient database and should be considered an estimate. Delicious pretzels, sweet rolls, soups, stews, savory pies, and canned and pickled products reflect farmers’ need for hearty and caloric foods. When it comes to biscuits, lard gives them the perfect texture. Easy to make, these savory biscuits can be on your table in less than 20 minutes.
Ideal to accompany soups and stews, the biscuits are also great with eggs and sausage, and any leftover biscuits can be reheated on a skillet. Serve them with bread and butter for a quick and satisfying snack. Preheat the oven to 450 F. Grease one baking sheet, or line it with parchment paper or a silicone mat.
In a medium bowl, mix the flour, baking powder, and salt. Cut the lard into the dry ingredients with a fork until the mixture is crumbly. Add the milk all at once and mix it until the flour is completely wet. Quickly knead the dough in the bowl to incorporate.
It doesn’t have to be completely smooth. 2 inch biscuit or cookie cutter. Place the biscuits on the prepared baking sheet. Bake the biscuits for 12 minutes or until they are of a light golden brown color.
Lard-containing pastries and pie shells are lighter and fluffier. The classic substitute for lard is vegetable shortening. They are both 100 percent fat, odorless and have almost no identifiable flavor. These biscuits when made with shortening still have a great texture. I don’t like this at all.
A pretty blueberry cheesecake, made simply with sour cream, cream cheese, and a gingernut biscuit base. Place the mixture into a buttered 24cm loose bottomed spring form cake tin, compress down and chill in the fridge for 20 mins. Place the cream cheese, sour cream, sugar, vanilla extract and eggs into a bowl, then use a whisk to fully combine the ingredients. 160c fan for around 35-40 mins, the centre should have a slight wobble.