New Series on Biscuits

Biscuits

   This is the first recipe in a series I'm working on with biscuits. It could also be called "How to Make Biscuits Without Shortening". 

   As a Dietitian in the South, one of the questions I get a lot is how to make biscuits that are healthier. Traditionally, shortening is used as the fat source and to add texture and firmness. Shortening, however, contains those yucky artery clogging trans fats that we want to avoid. In this series, I will be exploring different ingredients and methods of preparation, and comparing the tastes of each one. 

   This first recipe for pinch biscuits is kind of a work in progress. The end product tastes amazing, but I may try to refine the preparation as the dough was thin and slightly difficult to work with. 

   These biscuits contain vegetable oil-a healthy fat, and butter, which has no trans fats like shortening. The butter does have cholesterol and saturated fat, though. Plus, there is a whole stick of butter in the recipe! While it is not the healthiest, anything with an entire stick of real butter has got to taste good.

Pinch Biscuits 

Ingredients: 

2 1/2 to 3 cups self-rising flour

1/2 cup vegetable oil

1/2 cup butter

1 cup buttermilk

Directions: 

Preheat oven to 350 F. 

Mix ingredients in a large bowl, gradually adding 2 cups flour, and cutting in the butter.

Place dough on a floured surface, and knead in the last 1/2 to 1 cup flour, until dough can be formed with hands.  

Form palm-size biscuits with your hands, and place on a lightly greased baking sheet. 

Bake for 30 minutes.