This was the first time I've tried a biscuit recipe with yeast, and they came out great! I did substitute 2 cups of whole wheat pastry flour for 2 cups of the all-purpose flour, and tried out a new packet of yeast specially labeled for whole grain baking. I also increased the salt to 1 teaspoon, as has been suggested. They were very light and tender. I always pulse the dry ingredients together in my food processor a few times, add the shortening and/or butter and pulse 6-12 more times (stirring up the bottom with a fork if necessary), rather than cut the fats in with knives or a pastry blender. I definitely prefer the flavor of a biscuit made with butter, so next time I will try substituting butter for some of the shortening. But overall, a very good biscuit!
Basic Biscuits - from Paula Deen Recipe - Food.com (2024)
References
- https://www.food.com/recipe/basic-biscuits-from-paula-deen-166344
- https://www.allrecipes.com/article/how-to-make-tall-biscuits/
- https://www.kingarthurbaking.com/blog/2017/06/09/fats-and-liquids-in-biscuits
- https://blog.ciachef.edu/stories-from-the-lab-butter-vs-crisco-for-biscuits/
- https://www.realsimple.com/food-recipes/browse-all-recipes/joanna-gaines-magnolia-cookbook-jojos-biscuits-recipe
- https://www.wired.com/2012/05/best-biscuit-flour/
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