How to make baking powder biscuits without shortening

HOW TO MAKE BAKING POWDER BISCUITS WITHOUT SHORTENING HOW TO

not explaining the difference in recipes until after I get opinions).

doing blind taste tests with friends (i.e.

changing only one thing at a time (the amount of fat or the type of liquid, for example).

I've tried to be as scientific as possible by: For the past year, I've performed dozens of biscuit experiments. There's only one way to find out: experimenting.

and a lot of specific, mysterious 'key' steps that sound more like potion-making instructions from a Harry Potter book than a real recipe.Дoes the amount of salt really matter down to the 1/3rd of a teaspoon? Is it really key to knead exactly 15 times, or to use a baking mat, or to use buttermilk? Or are some of the mysterious steps in these recipes as arbitrary and nonsensical as cutting off both ends of the ham? If you look up a hundred biscuit recipes, you'll get some commonalities.

HOW TO MAKE BAKING POWDER BISCUITS WITHOUT SHORTENING HOW TO

When you ask how to make biscuits, it seems that everyone and their grandmother ( especially their grandmother) has an opinion. Butter or shortening? Milk or buttermilk? What is the true key to flakiness? These are the questions that plague biscuit makers everywhere, and they are the questions that I have set out, over the past 13 months, to answer once and for all.

How to make baking powder biscuits without shortening