- Joined Jul 15, 2006
I have always used Crisco shortening when making my Southern biscuits but for health reasons I am going to stop using Crisco (hydrogenated =very bad for arteries). So, I switched to using butter, however I do not get the same high-rise. I am hoping that I can get a discussion going to look at other ways of making biscuits that DOES NOT involve hydrogenated fat. If memory serves I started using Crisco many years ago because Shirley O. Corriher recommended it in her book "Bakewise". So, what say you ?