biscuit mix

[thetraveler51558]

I have recipe for a popular biscuit mix substitute that calls for lard.
Can I substitute liquid veg oil in a biscuit recipe?

[The Ironic Chef]

I wouldn't use liquid vegetable oil but would suggest using vegetable shortening. I make up a homemade bisquik mix and vegetable shortening works perfectly and the mix stores very well.
If I use a homemade mix, such as for pancakes that I whip up on the spot, I will add vegetable oil for something like pancakes but will cut in butter or shortening for biscuits, More of a flaky crumb. The shortening or butter when baking is what helps to create the air pockets you are looking for. Vegetable oil will not do that.

[Mama Mangia]

I also use vegetable shortening when I make my mix. I still use lard for some things - just a habit.

[The Ironic Chef]

Lard is so much better.

[chubbyalaskagriz]

There are biscuit recipes using oils... but one reason why those that use solid fats- such as lard or shortening- or even butter are preferred is the flakiness and tender bite that results from the tiny bits of solid fat being trapped between the multi layers of flour. They then "explode" when introduced to heat in a hot oven and the steam created as the solid fat melts causes the layers of flour to expand, creating the flakiness. With oil- the liquid fat is so thoroughly distributed that you don't see this effect in such a pronunced way. This is also the same set-up w/ pie pastry.

It can kinda be compared to the difference of sprinkling chopped or minced onion onto a hotdog- versus say puree'd onion that has been blended to a spreadable liquidy pulp. Same thing technically- yet the end result is entirely different, and makes for a similar- yet different taste all together.

[Mama Mangia]

Lard is so much better.

When you are brought up enjoying fabulous dishes and baked goods using lard it's very hard to change!

[Goldfynche]

I think that there is a lot of 'hype' about how unhealthy, lard is supposed to be. The ante-cholesterol lobby. Have made a big thing about it, recently. But I much prefer it, over any type of cooking oil. Which just seems to saturate everything.

[Mama Mangia]

Our family - like millions of others - used lard for decades - no hearttrouble - no high cholesterol - nothing - lived long healthy lives!

[MsMai]

triple by-pass heart surgery at an early age, animal fats is a killer. I have the scars to prove it as does 2 of my siblings; we lost two to heart disease way too young. My father died of a heart attack at 58, he had his first at 50. I grew up in the south where my family raised their own pork. Lard was all they ever used. Then as an adult I used one of the solid vegetable shortening for 15 years, thought it was great when they introduced the butter flavored one. That also is a killer. If it is in solid form, oh yea, it will clog the arteries. Liquid form, not so likely to do so but all must be used in moderation.

BTW, my DH has had by-pass surgery as well. Sat fats should be eliminated from the diet as much as possible. It is impossible to do it completely and not healthy, but no more than 30% for the day for those with heart disease.

Heart surgery is a scary thing. They, at Washington Hospital Center, sawed the breast bone in half, dropped each side down to get to the heart, removed the vien from the right leg and by-passed the three heart arteries. They put it all back together with staples that are still there. You should see one of my chest xrays with all those staples in there. I still cannot sleep on my left side or tummy. Only on the right side. How I wish I had known back then what I know now after 9 years of cardiac rehab. So foolish was I, that is the reason I take the time to share my story, so that others will know to take care of that heart. It also causes carotid artery disease that can be deadly.

[Mama Mangia]

You have had more than your share! And what you write is true. We've used lard in cooking and baking for generations - and no problems. But then again - we didn't deep fry all the time - just occasionally. And we didn't use lard every day. Maybe that is why. But then again - I had great uncles that smoked liked steamships - no problems with their lungs and they lived to be in their late ninties and beyond. They also (having farms) ate eggs daily in large quantities. No problems.

A dear frind of mine is now fighting lung cancer - she never smoked a day in her life - no one in her family did.

My one friends mom lost her hubbie at an early age and her kids were on their on early - so she would eat her breakfast, lunch and dinner and the local diner - 7 days a week - by the time she hit 60 her body was so loaded with fats, etc. that it killed her.

It's just odd how things happen.