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My grandma's biscuit recipe called for lard, but I switched to butter about 5 years ago after reading more about sourcing.
Has anyone else made a similar swap in an old recipe, and did it change the texture for you?
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park.wyatt5mo ago
Yeah, that flakiness from lard is hard to match. Butter adds a richer flavor for sure, but it can make biscuits a bit more cakey and soft instead of giving those big, shattering layers. Maybe it's the water content in butter steaming differently.
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jenniferwells5mo ago
Margaret, did the butter change the crumb structure on you too? I'm wondering if the higher water content in butter is what makes them denser, or if it's more about the fat coating the flour differently. I used to think butter was always better but lard really does give that shatter. @margaret99, what kind of biscuits were you making when you noticed the difference?
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