When I think of warm, comforting mornings, biscuits always come to mind. This Crisco Biscuit Recipe holds a special place in my heart—it’s the one my grandmother used to whip up during family breakfasts.
Watching her work magic with simple ingredients left me inspired, and now I’m excited to share that magic with you.
These biscuits are light, flaky, and perfect for slathering with butter, preserves, or honey. Let’s bring a little piece of my kitchen into yours!
What Is Crisco?
Crisco is a brand of vegetable shortening that’s been a staple in American kitchens for over a century.
Known for its ability to create flaky pastries, Crisco is made from vegetable oils and is perfect for recipes like biscuits, pie crusts, and cookies.
Homemade Crisco Biscuit Recipe For Fluffy Perfection
This Crisco Biscuit Recipe is a quick and simple way to create fluffy, golden biscuits. Whether you’re a seasoned baker or a beginner, these biscuits are failproof and utterly delicious.
Recipe Overview
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Cuisine: American
- Course: Breakfast, Side Dish
- Difficulty: Easy
- Yield: 8 biscuits
- Calories Per Serving: 220
Ingredients
Here’s everything you’ll need to make these delicious biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon sugar (optional, for a hint of sweetness)
- 1/3 cup Crisco shortening
- 3/4 cup buttermilk (or whole milk, if preferred)
- 1 tablespoon melted butter (for brushing tops)
Ingredient Notes:
- Substitute For Crisco: If you don’t have Crisco shortening, use butter or a blend of butter and lard.
- Buttermilk Swap: No buttermilk? Mix 3/4 cup milk with 1 tablespoon vinegar or lemon juice and let it sit for 5 minutes.
Instructions
Follow these step-by-step directions to make the perfect biscuits:
1. Preheat The Oven:
Preheat your oven to 425°F (220°C). Lightly oil or line a baking sheet with parchment paper.
2. Mix Dry Ingredients:
Mix the flour, baking powder, sugar, and salt in a big bowl. This ensures the leavening agent is evenly distributed.
3. Cut In The Crisco:
Add the Crisco shortening to the flour mixture. Use a pastry cutter or two knives to work the shortening in until the mixture resembles coarse crumbs.
Tip: Keep your Crisco cold for fluffier biscuits.
4. Add Buttermilk:
Pour in the buttermilk and gently stir with a fork until the dough comes together. Avoid overmixing—it can make the biscuits dense.
5. Roll And Cut:
Transfer the dough onto a floured surface. Lightly knead it 2-3 times, then roll it out to about 1/2-inch thickness. Cut out circles with a glass or a biscuit cutter.
Pro Tip: Don’t twist the cutter—press straight down to ensure even rising.
6. Bake To Perfection:
Place the biscuits on the prepared baking sheet, about 1 inch apart. Bake for 12-15 minutes or until golden brown.
7. Brush With Butter:
As soon as they’re out of the oven, brush the tops with melted butter for extra flavor.
Tips And Tricks
- Why Use Crisco? Shortening like Crisco makes biscuits exceptionally flaky because it creates small air pockets in the dough when it melts.
- Storage Tips: Keep leftover biscuits in an airtight container at room temperature for up to 2 days. Reheat in the oven for a freshly baked feel.
- Dietary Adjustments: For a dairy-free version, swap buttermilk with almond milk and add a splash of vinegar.
Serving Suggestions
- Pair these biscuits with scrambled eggs and bacon for a hearty breakfast.
- Serve them alongside creamy soups or stews for dinner.
- Top with sausage gravy for a Southern classic.
What Does Shortening Do In Biscuits?
Shortening, like Crisco, helps biscuits stay tender and flaky by preventing gluten development. It also has a higher melting point than butter, ensuring the dough holds its structure during baking.
Are Biscuits Better With Crisco Or Butter?
Both have their perks! Crisco yields flakier biscuits, while butter adds a rich, creamy flavor. You can even mix the two for the best of both worlds.
How Much Crisco To Use In Biscuits?
The standard ratio is about 1/3 cup Crisco for every 2 cups of flour. This balance gives you just the right amount of flakiness without making the biscuits too greasy.
What Is A Substitute For Crisco Shortening In Biscuits?
If you don’t have Crisco, butter, lard, or coconut oil are great alternatives. Each brings its own unique flavor and texture to the biscuits.
Frequently Asked Questions
Can I Make Biscuits Without A Biscuit Cutter?
Yes! Use a glass or even cut the dough into squares with a knife—no special tools needed.
Why Didn’t My Biscuits Rise?
Check your baking powder—it might be expired. Also, make sure not to overwork the dough.
Can I Freeze Biscuit Dough?
Absolutely! After cutting out your biscuits, put them on a baking sheet and freeze them until they set. Store in a freezer bag and bake from frozen when needed.
Can I Use Whole Wheat Flour?
Yes, but replace only half the all-purpose flour to maintain the light texture.
Closing Thoughts
I hope this Crisco Biscuit Recipe becomes as much a favorite in your home as it is in mine. Give it a try, and let me know how it turns out!
Share your feedback or snap a photo and tag me on social media—I’d love to see your creations. Happy baking!
Flaky Crisco Biscuit Recipe: A Simple Baking Guide
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon sugar optional, for a hint of sweetness
- 1/3 cup Crisco shortening
- 3/4 cup buttermilk or whole milk, if preferred
- 1 tablespoon melted butter for brushing tops
Instructions
Preheat The Oven:
- Preheat your oven to 425°F (220°C). Lightly oil or line a baking sheet with parchment paper.
Mix Dry Ingredients:
- Mix the flour, baking powder, sugar, and salt in a big bowl. This ensures the leavening agent is evenly distributed.
Cut In The Crisco:
- Add the Crisco shortening to the flour mixture. Use a pastry cutter or two knives to work the shortening in until the mixture resembles coarse crumbs.
- Tip: Keep your Crisco cold for fluffier biscuits.
Add Buttermilk:
- Pour in the buttermilk and gently stir with a fork until the dough comes together. Avoid overmixing—it can make the biscuits dense.
Roll And Cut:
- Transfer the dough onto a floured surface. Lightly knead it 2-3 times, then roll it out to about 1/2-inch thickness. Cut out circles with a glass or a biscuit cutter.
- Pro Tip: Don’t twist the cutter—press straight down to ensure even rising.
Bake To Perfection:
- Place the biscuits on the prepared baking sheet, about 1 inch apart. Bake for 12-15 minutes or until golden brown.
Brush With Butter:
- As soon as they’re out of the oven, brush the tops with melted butter for extra flavor.
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