What are low -fat biscuits?

Low -fat biscuits are produced using recipes that require smaller amounts of greasy ingredients, which usually use healthier fats instead of less healthy fats. Typical biscuits prepared in American style are produced with a certain mixture of butter, buttermilk and shortening of lard or vegetables. Recipes for the production of low -fat biscuits try to maintain the rich taste of these biscuits, but to change the mixture of fats involved in the baking process. In some areas of the world, low -fat biscuits are a number of sweetened baked goodies that are often consumed by tea. Both American and British varieties of these low -fat foods are often made by domestic bakers and some commercial versions of each exist. Recipes for biscuits usually require a significant amount of fatty substances to be cut to the dough. This fat gives the American biscuits a rich taste and leaves them soft and scaly. Cookies can easily be made without fat and will continue to rise, but the taste and texture of such baked goods will besuffer.

The more common method for the production of low -fat biscuits retains the character of the original, but includes the use of healthier fats. Oils such as olive or rapeseed oil can be used instead of some part of butter or lard in a recipe for biscuits. Although this process does not technically reduce the overall level of fat at the biscuits, it reduces the level of unhealthy fat and replaces those unhealthy saturated fats with much healthier unsaturated fats that are better for the body.

Another approach to the production of low -fat biscuits involves the use of spare ingredients that maintain the properties of finished biscuits, but achieve them by means of distribution types of food chemistry. Wants and yoghurt can be used instead of a large amount of butter in a typical biscuit recipe. These dairy products still provide fat and also maintain the soft and humid character of the finished biscuits.

Many chefs decide to find and use low -fat RecEpty that are easily accessible. The chefs have other options in a hurry. Cool low -fat dough is often available commercially and many manufacturers produce a mixture designed specifically for use for baking low -fat biscuits. Low -fat versions of British cookie biscuits are also easy.