I started by modifying slightly a recipe from allrecipes.com. I cut the recipe in half since I was testing three different oils, and substituted almond milk for cow's milk.
The recipe I used included:
1 cup all purpose flour
1.25 teaspoon baking powder
3/8 teaspoon salt
2.5 tablespoons oil (butter or olive oil or coconut oil)
3/8 cup almond milk.
Step 1: Preparing a Batch With Butter
- add the flour
- add the baking powder
- add the salt
- mix well
Then cut off the appropriate amount of butter, and chop it into small pieces before adding it to the dry ingredients.
Mix until the dough forms small clumps.
Add milk slowly until the dough forms a ball.
Dump out all of the dough onto the counter and roll out into a sheet. Use a cookie cutter to cut out biscuits. Bake for 6 minutes on an ungreased cookie sheet in a 450 degree Fahrenheit oven.
I carefully rolled out each batch to 0.5 cm thickness and measured each product after baking to compare the three oils.
Step 2: Baking the Biscuits
Step 3: Measuring the Thickness of the Butter Biscuits
After baking the biscuit was 1.0 cm in thickness.
The biscuit tasted fluffy and moist.
Step 4: Preparing a Batch With Olive Oil
Step 5: Measuring the Thickness of Olive Oil Biscuits
Before baking these biscuits were 0.5 cm in thickness, after baking they were 0.75 cm in thickness.
Step 6: Preparing a Batch With Coconut Oil
The coconut oil is a soft solid at room temperature so it was really easy to mix into a batter.
Step 7: Measuring the Coconut Oil Biscuit Thickness
Before baking these biscuits were 0.5 cm in thickness.
After baking they were 1.0 cm in thickness.
Step 8: So Which Biscuit Was the Best?
In the photo of the cross sections of the biscuits, they are from left to right: butter, olive oil, and then coconut oil.
Now I wonder what will happen if I switch to another type of flour? or add a sweetener to make desert biscuits? or spices to make them savory?