Let’s get down to brass tacks. Are you eating your biscuit plain? Use butter. It’s like eating a golden, buttery cloud. You taste the cow. You taste the farmer’s smile.
Are you drowning it in gravy or jam? Use shortening. Because honestly, who cares about subtle flavor notes when there’s sausage gravy on top? The biscuits just need to be a vehicle for deliciousness.
I once made a batch with half butter, half shortening. Walking on the wild side, I know. They were amazing. Tall, tender, and flaky, with that hint of butter to keep things interesting. It’s the marriage of convenience and passion.
The Texture Test
Texture is where this war gets bloody. Butter biscuits are like a thousand tiny leaves stacked together. You pull one apart and there’s a visible shaggy layer. It’s satisfying and a little messy. Butter lovers will tell you it’s poetry.
Shortening biscuits are denser and more uniform. They break apart in chunks, not shards. Some call this "cakier." I call it perfect for sopping up honey. No flaky crumbs falling all over your shirt.
Which do you want? A delicate flower or a sturdy truck? No wrong answer.
Single Serve Peanut Butter Cookie Recipe - Bellewood Cottage
