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
What did the taste testers say?
5 of 6 taste-testers preferred the margarine biscuits
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.