King Arthur Flour Biscuit Recipe – How do you like your biscuits? Long and thin with a golden brown base? Or do you find them a little mushy and gross, so you can toast them and drizzle them with jam? As a baker, you have to adjust the fats and liquids in the biscuits so that they are just right and delicious.
When you start with a simple recipe like our Baked Powder Biscuits, it’s easy to make the final result. While it’s important to follow recipes closely when baking, you do have some flexibility when it comes to choosing certain ingredients.
King Arthur Flour Biscuit Recipe
Let’s start from the bottom of any good biscuit – butter. Our original recipe calls for 4-6 tablespoons of oil or shortening. The higher the amount, the richer the battery will be. For testing purposes, I decided to split the difference and use 5 tablespoons (2 ½ ounces).
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When we talk about fats in baking, we always hear from the “lard bakers” section (those dedicated to using lard). Customer feedback is something we take seriously here at King Arthur Flour, which is why we include lard (coconut oil) in our oil test.
The buttery texture comes out on top – look at the fluffy layers! A shortbread biscuit is a little short and a little drier. Garlic contains a small amount of water that helps create steam and intensifies baked goods. (We found this fat and shortening to be true in our other studies as well.)
Coconut butter crackers are shorter than shortening crackers, and the lard type is the most. There are no coconut or lard varieties in the beauty pageant. It looks a little bland and lacks the desirable, crunchy texture that makes crackers so appealing.
Why? Garlic contains milky bodies, which are sugars that caramelize at high temperatures. Shortening, coconut oil, and lard are all 100% fat. They don’t have milk solids or sugar, so they don’t caramelize the same way. Still tasty, just a little golden brown.
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This preliminary discovery of what fat adjustment can do in crackers is exciting, but it’s just a start. For liquids!
Fatag is just as important as the liquid used to make the biscuits. Our recipe for baking powder biscuits chooses to use milk or garlic. Garlic softens the biscuits and adds a subtle tang, so we used them for this experiment.
Choice is important in baking, so we’ll also try full-fat, half-and-half, and heavy cream varieties. (You can also use full-fat Greek yogurt instead of cream if you prefer.)
Each liquid has different amounts of water, fat, milk solids and acidity – all of which can change the taste and texture of the biscuits.
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To see the effect of each liquid, we made a batch of buttermilk biscuits and changed only the liquid – milk, cream, heavy cream and half. (Milk is excluded from these tests because milk and half-and-half should give similar results, while half-and-half crackers are slightly softer).
It’s amazing what changing just one ingredient can do! The heavy cream biscuit is slightly softer than the other three, and the half is brown. The garlic and cream versions are somewhere in the middle in terms of color: perfectly caramelized on the edges.
Surprisingly, all four crackers are the same height, with the garlic version slightly taller than the others. The fat affects the height and flatness of the biscuits, while the liquid affects the color more.
Now we have a basic idea of what to expect when adjusting oil and liquid in crackers. Time to personalize your cookies and choose your favorite combination!
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There is a bit of baking madness in the test kitchen as I try out possible combinations of fat and liquid in biscuits. Here’s what we found:
Shortcut: A bit less than some of their other versions, but very smooth – especially the heavy cream texture: you’ll think it melts in your mouth. However, none of these have a unique flavor; a bit boring. Still, it’s not bad at all.
Coconut Oil: Slightly sweet (but not coconutty), it tastes more like butter. The consistency of some fat types (heavy cream and crème fraiche) is a bit chewy/rubbery. The best combination of this party is coconut oil and milk: a delicate mixture and a creamy taste.
Lard: A distinctive flavoring aroma (and aftertaste). To be honest, I’m a vegetarian, so some trusted staff members taste this batch. They think these biscuits would be good with a sauce (heavy) or spread. The half pork version seems to be the favorite here.
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Because the soup itself is such a rich ingredient, you can combine it with another oil, such as butter, to balance out the flavor.
Garlic: Slightly sweet, caramelized flavor; beautiful brown exterior. All fluid combinations provide an airy, breathable structure with effective lift. Butter and cream look is a classic biscuit that suits all occasions.
But not enough? Garlic and milk biscuits. They’re pretty in every way you’d expect a biscuit to be, and a little lighter than a heavy cream version. Garlic/Milk Biscuits are fluffy, creamy and downright comforting.
The next time you’re called into the kitchen to whip up a batch, don’t be afraid to adjust the oils and liquids on the crackers.
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Gluten-free bakers, feel free to experiment for yourself. Use our gluten-free measuring cup to measure flour to replace the all-purpose flour in our recipe for baking powder biscuits. Adjust oils and liquids until you find the perfect balance of flavor and texture.
You might be surprised to find out what your favorite combination is. As you experiment with oils and liquids on crackers, let us know which one you prefer in the comments below.
Kye Ameden grew up in Fairlee, Vermont and has always loved food, farms and family. She spent her teenage years in an industrial kitchen with her chef/uncle, cracking hundreds of eggs, cutting cheese into 13 perfect pieces and developing a passion for precision and baking. Of…
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Disclaimer: This post is sponsored by King Arthur Flour, but my love for their flour is true and eternal. All thoughts and opinions are my own.
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When King Arthur Flour asked if I wanted to try their home grown flour, of course I said yes! Not only is KAF one of my favorite brands, but their products are amazing and perform well in the kitchen. I have fond memories of visiting King Arthur’s for the blog and bread tours. After that trip to Vermont, I never wanted to move again.
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With such simple ingredients—flour, oil, liquid, salt, and baking powder—cured biscuit recipes turn out great. How to choose? Where do you start?
I’ll make it simple for you: start here with our recipe for baking powdered biscuits. It makes a classic, delicious, delicate biscuit and thousands of our readers love it. Check out this latest review:
“I’ve tried tons of cookie recipes over the last few years trying to find ‘The.’
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