We can’t resist the allure of fresh, flaky biscuits that bring a touch of Southern comfort to any meal. That’s why we’re diving into our Biscuit Recipe Crisco a classic favorite that uses Crisco shortening for that unbeatable tender crumb and golden crust.
Originating from American kitchens where simple ingredients shine these biscuits have been a go-to for generations. Join us as we guide you through an easy process to bake up batches that’ll have everyone reaching for seconds.
Ingredients
For our classic Crisco biscuit recipe, we rely on straightforward, high-quality ingredients that deliver that signature tender crumb and golden crust. We’ve ordered them here as they are typically used in the preparation process, with precise measurements and any necessary prep notes for accuracy.
- 2 cups all-purpose flour: Sifted, as we use this as the base for our dry mix to ensure even texture.
- 1 tablespoon baking powder: Fresh and aluminum-free, which we add next to the flour for the perfect rise.
- 1 teaspoon salt: We incorporate this with the dry ingredients to enhance flavor without overpowering the biscuits.
- 1/2 cup Crisco shortening: Chilled and cut into pieces, as we cut this in to create flaky layers—it’s the key to our irresistible biscuits.
- 3/4 cup milk: Cold, which we add last to bring the dough together quickly and keep it tender. If you prefer a tangier twist, we suggest substituting with buttermilk for added moisture.
Tools and Equipment
Now that we’ve gathered our high-quality ingredients for the Crisco biscuit recipe, we turn our attention to the essential tools that make baking these flaky, golden biscuits a breeze. Having the right equipment ensures precise preparation and helps achieve that tender crumb and irresistible texture we’re aiming for.
To prepare our Crisco biscuits efficiently, we rely on a few key items. Below, we list them out with brief explanations on their roles:
- Mixing Bowl: We use a large, sturdy mixing bowl to combine the dry ingredients like flour, baking powder, and salt. Opt for a glass or stainless steel one to avoid any reactions with acidic elements if substituting buttermilk.
- Measuring Cups and Spoons: Accurate measurements are crucial for our Crisco biscuit recipe, so we always reach for a set of dry measuring cups and spoons. This helps us precisely measure 2 cups of flour and 1 tablespoon of baking powder for consistent results.
- Pastry Blender or Fork: Essential for cutting in the chilled Crisco shortening, we prefer a pastry blender to create those flaky layers by breaking the shortening into pea-sized pieces quickly and evenly, though two forks work in a pinch.
- Rolling Pin: We grab a wooden or silicone rolling pin to gently roll out the dough to about 1/2-inch thickness. This tool ensures even shaping without overworking the dough, preserving the biscuits’ light, airy quality.
- Biscuit Cutter: For perfectly round biscuits, we recommend a 2- to 3-inch round biscuit cutter. It allows us to cut the dough cleanly, maximizing yield and giving our Crisco biscuits that classic homemade look.
- Baking Sheet: We line a rimmed baking sheet with parchment paper for easy cleanup and to prevent sticking. This is where our biscuits bake to a golden crust in the oven.
- Oven and Timer: A reliable oven preheated to 450°F is our star tool for baking. Paired with a kitchen timer, it ensures the biscuits bake for exactly 10-12 minutes without over-browning.
By using these tools, we streamline the process and enhance the outcome of our Crisco biscuit recipe, making it accessible for bakers of all levels.
Instructions
Now that we have gathered our fresh ingredients and essential tools, we guide you through the straightforward steps to create tender, golden Crisco biscuits with a flaky texture that delights the senses.
Prepare the Dough
First, in a large mixing bowl, sift 2 cups of all-purpose flour to ensure it’s light and airy. Add 1 tablespoon of baking powder and 1 teaspoon of salt, then whisk these dry ingredients together briskly for about 30 seconds until evenly combined – this step builds the foundation for our biscuits’ rise and flavor.
Next, incorporate the 1/2 cup of chilled Crisco shortening by using a pastry blender or fork to cut it into the flour mixture. Work quickly with short, firm strokes until the mixture resembles coarse crumbs with pea-sized pieces – this creates those irresistible flaky layers by keeping the shortening cold. Finally, pour in 3/4 cup of cold milk (or substitute with buttermilk for a tangy twist), and stir gently with a fork just until the dough comes together into a shaggy ball without overmixing to avoid tough results – you’ll notice the dough feels soft and slightly sticky, promising a tender crumb.
Cut and Shape the Biscuits
Turn the dough out onto a lightly floured surface and knead it gently 4 to 5 times to bring it together without developing gluten – aim for a smooth, cohesive texture that hints at the biscuits’ future fluffiness. Using a rolling pin, roll the dough to about 1/2-inch thickness, ensuring evenness for uniform baking.
Dip a biscuit cutter into flour and press it straight down into the dough to cut out rounds – avoid twisting the cutter to preserve the biscuits’ rise. Re-roll scraps once if needed, but limit this to maintain tenderness. Place the cut biscuits on a lined baking sheet, spacing them about 1 inch apart so they bake up with crisp edges and soft centers.
Bake the Biscuits
Preheat your oven to 450°F for optimal heat to achieve a golden crust. Arrange the baking sheet on the middle rack and bake the biscuits for 10 to 12 minutes, or until they rise proudly and turn a rich golden brown with a mouthwatering aroma filling your kitchen.
Once baked, remove the biscuits from the oven and let them cool on the sheet for 2 to 3 minutes – you’ll see steam rising, indicating their warm, flaky interior ready for enjoying.
Make-Ahead Instructions
One of the best features of our Crisco biscuit recipe is its flexibility for busy schedules—we can prepare the dough or biscuits in advance to enjoy fresh, flaky results without last-minute hassle. This approach maintains the tender crumb and golden crust that make these biscuits a kitchen staple.
Preparing Dough Ahead
To keep the flaky layers intact from the chilled Crisco shortening, we recommend making the dough up to 24 hours in advance. Here’s how:
- In a large mixing bowl, follow the dough preparation steps from our earlier instructions, stopping after kneading.
- Wrap the dough tightly in plastic wrap or place it in an airtight container.
- Refrigerate it immediately to preserve texture and prevent the Crisco shortening from softening.
When you’re ready to bake:
- Remove the dough from the refrigerator and let it sit at room temperature for about 10 minutes to make rolling easier.
- Proceed with rolling, cutting, and baking as directed, ensuring your oven is preheated to 450°F for optimal rise.
Freezing Unbaked Biscuits
For longer storage, we can freeze the cut biscuit rounds, allowing us to bake them fresh whenever needed. This method works well for meal prep and ensures the biscuits retain their signature aroma and flavor.
Follow these steps for freezing:
- After cutting the dough into rounds, place them on a lined baking sheet without touching.
- Freeze the biscuits on the sheet for 1 to 2 hours until solid—this prevents them from sticking together.
- Transfer the frozen biscuits to a freezer-safe bag or container, labeling with the date.
To bake from frozen:
- Do not thaw; simply place the frozen biscuits on a lined baking sheet.
- Bake at 450°F for 12 to 15 minutes, adding 2 to 3 minutes to the original time for even browning.
Storing Baked Biscuits
If we’ve baked a batch ahead, we can store them to stay fresh and ready for serving alongside any meal.
- Let the biscuits cool completely on a wire rack.
- Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days to extend shelf life.
- For longer-term storage, freeze baked biscuits in a sealed bag for up to 1 month—reheat in a 350°F oven for 5 to 7 minutes until warm and crisp on the outside.
| Storage Method | Duration | Tips for Best Results |
|---|---|---|
| Refrigerated Dough | Up to 24 hours | Use immediately after removing from fridge to maintain flakiness. |
| Frozen Unbaked Biscuits | Up to 1 month | Bake directly from frozen for convenience. |
| Refrigerated Baked Biscuits | Up to 5 days | Reheat in oven to restore texture. |
| Frozen Baked Biscuits | Up to 1 month | Thaw at room temperature before reheating. |
Conclusion
We’ve loved sharing this Crisco biscuit recipe and how it brings simple joy to everyday meals. It’s a timeless favorite that delivers flaky perfection every time.
As we wrap up, remember these biscuits can become your go-to comfort food, perfect for tweaking with personal touches. Let’s bake more and savor those homemade moments together.
Frequently Asked Questions
What ingredients are needed for the classic Crisco biscuit recipe?
The classic Crisco biscuit recipe requires simple, high-quality ingredients: 2 cups sifted all-purpose flour, 1 tablespoon baking powder, 1 teaspoon salt, 1/2 cup chilled Crisco shortening for flakiness, and 3/4 cup cold milk. For a tangier twist, substitute milk with buttermilk. These ingredients ensure a tender crumb and golden crust, making it a staple in American kitchens.
Why use Crisco shortening in biscuit recipes?
Crisco shortening creates flaky layers and a tender crumb in biscuits due to its high fat content and neutral flavor. Chilling it before use helps maintain texture during mixing, resulting in a golden crust. It’s a popular choice for its reliability and ability to enhance the overall bake without overpowering other flavors.
What tools are essential for baking Crisco biscuits?
Key tools include a large mixing bowl, accurate measuring cups and spoons, a pastry blender or fork to cut in shortening, a rolling pin for dough shaping, a biscuit cutter for uniform rounds, a lined baking sheet, and an oven preheated to 450°F. These items streamline preparation and help achieve the perfect texture for bakers of all levels.
How do I prepare the Crisco biscuit dough?
Start by sifting 2 cups flour and whisking in baking powder and salt. Cut in 1/2 cup chilled Crisco shortening until crumbly, then stir in 3/4 cup cold milk to form a soft dough. Gently knead, roll out to 1/2-inch thickness, and cut rounds without twisting the cutter. This ensures flaky layers and a good rise.
Can I make Crisco biscuits ahead of time?
Yes, prepare the dough up to 24 hours in advance and refrigerate it wrapped in plastic to maintain texture. You can also freeze unbaked biscuits for up to 3 months; just bake from frozen, adding a few extra minutes. This makes the recipe flexible for busy schedules.
How should I store baked Crisco biscuits?
Store baked biscuits in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week to keep them fresh. For longer storage, freeze in a freezer-safe bag for up to 3 months. Reheat in a 350°F oven for a few minutes to restore crispness and flavor.