View Single Post
  #5 (permalink)   Report Post  
Posted to rec.food.cooking
Arri London Arri London is offline
external usenet poster
 
Posts: 4,178
Default Shortening versus Butter in Homemade Biscuits



Christine Dabney wrote:
>
> On Sun, 26 Jul 2009 23:47:11 GMT, "brooklyn1"
> > wrote:
>
> >Butter works as a shortening in pastry and sweet doughs but not in
> >breads

>
> Broche has a lot of butter, and it is what gives it much of it's
> character. I think that is a bread..
>
> Christine
>


Plus people made bread with butter or lard long before solid veg
shortenings were invented. They work perfectly for breads as well as
sweetened doughs.

We never have veg shortening in the house. The Maternal Unit likes the
cheap tube biscuits which contain shortening plus too much baking
powder. They have an aftertaste which isn't pleasant.

Damaeus...your overly yellow biscuits may have had too much baking
powder in them. That often will turn a dough yellowish.