Constance said:By the way, if you want a baking mix without the shortening, just buy self-rising flour. I think you can get self-rising cornmeal, too.
The Brands of lard I see in the stores are Armour and Bryan, both hydrogenated, but I've been told that lard that is not hydrogenated is available. I think the person who wrote that lived in Northern California.Michael in FtW said:Trying to read between the lines here .... I take it that your question is how to make biscuits without shortening or hydrogenated lard? You've got two options:
1) Go to a butcher and get some pork fat (tell him you want it to render for lard and he will know what to give you) - then you can render it yourself. This page has a good explanation of the basics with some pictures ... this page doesn't have pictures but may be easier to understand. If you can get the butcher to grind it fine for you - you will save time.
Michael,Michael in FtW said:2) Instead of the kind of biscuit that you cut the shortening into the dry ingredients, mix up with the wet, roll out, and cut with a biscuit cutter ... you can change to a different kind of biscuit - a drop biscuit. You can find a bunch of recipes here (sorry, way too many recipes to post links to individually).
IMHO - it's not so much a matter that shortening, and other hydrogenated oils, contain TRANS fats, as understanding that it behaves as saturated fat in the body (although chemically it is still an unsaturated fat). The big outcry about TRANS fats is that since they started putting nutritional information on labels - they were treated by their chemical composition (as unsaturated fats) and not by their impact on the body (saturated fats).
Merton,MERTON said:how do you make biscuit mix? i want to eliminate trans fat without eliminating my biscuits. other types of fat are just fine by me though. i need more of it since the rest of my diet's mostly carbs.
bethzaring said:Here is a "health nut" version of a biscuit mix. If you do not want to use this recipe, it may give you some ideas anyway.......
8 cups whole wheat pastry flour or whole wheat all purpose flour
5 T. baking powder
1 T. salt
1 to 2 cups dry milk powder (optional*)
1 1/2 cup oil or butter
Combine dry ingredients in a large bowl. Cut in the oil or butter to a fine texture. Store tightly covered in the refrigerator.
To use:
For biscuits, use three cups mix to 2/3 cup milk or water, * depending on if you used dried milk in the mix.
MERTON said:is "T." table spoon?
bethzaring said:Here is a "health nut" version of a biscuit mix. If you do not want to use this recipe, it may give you some ideas anyway.......
8 cups whole wheat pastry flour or whole wheat all purpose flour
5 T. baking powder
1 T. salt
1 to 2 cups dry milk powder (optional*)
1 1/2 cup oil or butter
Combine dry ingredients in a large bowl. Cut in the oil or butter to a fine texture. Store tightly covered in the refrigerator.
To use:
For biscuits, use three cups mix to 2/3 cup milk or water, * depending on if you used dried milk in the mix.
MERTON said:how many buscuits will that make? how much of it would i need to use to get 1000 calories?
MERTON said:...what's the caloric value of 12" cake of cornbread? (that's 2 eggs and 2 cups of cornmeal worth of cornbread... i'm not sure of the other ingreadients.)
how big a bowl is required to store the whole amount that recipe called for?
MERTON said:yeah... how do you find the calorie value of these things?
what's the caloric value of 12" cake of cornbread? (that's 2 eggs and 2 cups of cornmeal worth of cornbread... i'm not sure of the other ingreadients.)
how big a bowl is required to store the whole amount that recipe called for?
should i add eggs or butter to it? how many?
is "T." table spoon?
and i thought transfat was worse than sat fat... is it?