All biscuit masters agree: if you're going to use butter, use real butter, not that fake crap (margarine).
But margarine is usually several times cheaper than butter, has lower cholesterol, and generally has much fewer calories. Could it really be all that bad for making biscuits?
To find out, I made two batches of biscuits that were identical except for the type of fat used.
But margarine is usually several times cheaper than butter, has lower cholesterol, and generally has much fewer calories. Could it really be all that bad for making biscuits?
To find out, I made two batches of biscuits that were identical except for the type of fat used.
- Batch 1: margarine
- Batch 2: butter
I cooked both batches on the same cookie sheet at 425 F, so baking conditions were identical. I had six taste-testers, and I did not tell them which biscuits were which until they'd given their opinions.
It was difficult to tell any difference in appearance between the biscuits. Both turned out pretty nicely: fluffy, flaky, and crispy on the thin outer crust.
What did the taste testers say?
What did the taste testers say?
5 of 6 taste-testers preferred the margarine biscuits
This surprised me. I asked how sure everybody was of the difference? Three of the five that chose margarine biscuits were only 20% sure of their choice. One was 80% sure, and the last (a smart alec) was 64% sure.
What reasons did the un-witting margarine lovers give? Better texture and taste.
What about the dissenter, who liked the butter biscuits better? She was also only 20% sure, and said that the butter biscuits (which she did not know were butter biscuits) were moister.
Conclusion: If you're a purist and just can't stomach the "fake crap", then by all means use butter. But if you want to save a few bucks and a few calories, margarine is a great alternative that may even make the biscuits taste better.
What reasons did the un-witting margarine lovers give? Better texture and taste.
What about the dissenter, who liked the butter biscuits better? She was also only 20% sure, and said that the butter biscuits (which she did not know were butter biscuits) were moister.
Conclusion: If you're a purist and just can't stomach the "fake crap", then by all means use butter. But if you want to save a few bucks and a few calories, margarine is a great alternative that may even make the biscuits taste better.