Oooo, please let us know how the experiment turns out.
I used to do a butter/shortening mix for a crust but for some reason, started noticing a bitter aftertaste that I never noticed when I was younger. Now, I only do an all-butter crust.
I will! I used some of it for biscuits a few weeks ago. I didn't like the smell, though, and then I could taste it. For some reason, I didn't expect it to smell much at all, so it kind of turned me off.
I've never used shortening, mainly because I started out using Sherry Yard's recipe for pie crusts when I first started baking a few years ago, which is all butter. I took Shuna's pie class over the summer, and she told us that shortening doesn't melt until it's heated up to 425, so while it'll melt into your crust, you then eat that. I dunno, as a general rule I try to avoid highly processed crap (c&h sugar being the big exception!), I'd rather have more butter flavor, and fewer flakes.
speaking of bitter aftertaste, does anyone ever use King Arthur white whole wheat flour? I occasionally throw some into whatever I'm making (mmm fiber), but I always notice an off-taste. Is this common? or does that mean it's rancid? I've had other people taste some of these things, too, but no one besides me (and my S/O) notices it.
and here's one of those biscuits (breakfast sandwich style, tapatio being the essential ingredient):