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Lard, or butter in your crust? In your biscuits?

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Which makes the best crust?

Which makes the best biscuits?

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  1. I like a lard in crusts for savoury pies and in biscuits. For dessert pies I usually use an all butter crust.

    1. I prefer butter, especially for biscuits. To get a lighter texture freeze it first and use a grater. Less mixing, therefore faster and less gluten development.

      1 Reply
      1. re: Richard 16

        I've read the freezing tip often, but never tried it. Your rec seals the deal, though. I gotta try it!

      2. For pastry, lard gives the flakiest and tenderest crusts but butter tastes better. A mix of 2/3 lard and 1/3 butter seems to combine the advantages of both.

        1. Butter for crust. I can always taste the very slight hint of pork, which means it's right out for dessert. For savory pies the flavor and texture are lovely but there's a slight coating-of-the-tongue aspect that I would rather do without.

          That said, if there's a homemade pie of any variety whatsoever in front of me, I WILL eat every single crumb.

          I tried the butter grating thing, but I find that whirling chunks of frozen butter in a food processor with my flour is more foolproof for me. Since I like biscuits more fluffy than flaky, I whirl the butter a tad longer than for pie crust.

          1 Reply
          1. re: lora

            I wouldn't rule out meaty, smoky, and porky flavors for dessert. I made a cherry pie once with bacon fat in the crust--not as flaky as lard, but the flavor was excellent.

          2. I don't like lard. Tastes funny to me. It goes in nothing in my house. I generally use shortening for both biscuits and pie crust. But I did a pie crust with butter at one point, mainly because I was out of shortening, and while it didn't seem to affect the texture, the flavor was absolutely heavenly!

            3 Replies
            1. re: revsharkie

              I use lard for both crust and biscuits, I have no after tastes from lard. I think it is because
              of the different grade of lard or brand that you use.

              1. re: revsharkie

                my southern mom uses crisco for her biscuits. flaky. tender. yum!

                1. re: alkapal

                  ditto. My NC mom and gramma swear by the crisco. I use a fake crisco (non-hydrogenated) version that I get from Whole Foods for biscuits, and do half and half with butter on the pie crust.

                  I like it because it is like lard, but it's less savory so good for sweet stuff.