I recently made a drop biscuit recipe that used margarine as the fat. Wanting to try something that was a bit quicker to prepare (and wouldnt deplete my supply of margarine so quickly), I next tried a different recipe that used oil for the fat. It did mix up faster, was just as easy to drop by spoonfuls on the baking sheet, but the biscuits, not surprisingly, came out a bit greasier. I like the idea of using oil rather than margarine because its more economical and a bit faster to prepare. The texture of the finished biscuits is a bit heavier as well as greasier (as I noted) but otherwise quite pleasant — soft & fluffy, just denser than the margarine-based recipe. So, I went looking for guidelines on how to substitute oil for margarine, so I could try making the first recipe (which came out really well) but with oil in place of the margarine. The guidelines I found said to use 3/4 cup oil for 1 cup margarine, or basically one-third as much oil as margarine/shortening (whether cups or tablespoons, etc.). One website also said to increase the amount of eggs and sugar — and what Id like to know is what the extra eggs and sugar do when you replace margarine with oil? Do the eggs add volume to the mixture to counteract the wetter texture of of the mixture with the oil? Does the extra sugar help absorb some of the extra moisture from the oil? Thanks, all, for having a look at this!
Posted on: Sat, 23 Aug 2014 23:17:17 +0000
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