We’ve always loved whipping up homemade biscuits, and our Crisco version takes them to the next level with flaky layers that melt in your mouth. As a staple in Southern kitchens, this recipe brings comfort and simplicity to your table, perfect for busy mornings or cozy dinners.
What sets our biscuit recipe apart is Crisco’s magic—it creates tender, golden results every time. We’re excited to share how easy it is to bake up a batch that’ll have everyone asking for seconds.
Ingredients
In our biscuit recipe with Crisco, we select high-quality ingredients that deliver those signature flaky layers and tender texture, perfect for Southern-style comfort.
- All-purpose flour: 2 cups, sifted to promote lightness and prevent clumping, forming the base for our airy biscuits.
- Baking powder: 1 tablespoon, fresh to guarantee a reliable rise and create those irresistible, fluffy layers.
- Salt: 1 teaspoon, finely ground to enhance flavor and balance the richness from Crisco.
- Crisco shortening: ½ cup, chilled and cubed to lock in moisture for the flakiest texture that melts in your mouth.
- Milk: ¾ cup, cold to keep the dough firm and easy to handle, ensuring our biscuits rise perfectly in the oven.
Equipment Needed
To bring our Crisco biscuits to life after preparing the ingredients, we need a few essential tools that ensure precise mixing, shaping, and baking for those flaky, tender layers. Let’s outline the key equipment—we recommend gathering these items beforehand to streamline the process and achieve professional results every time.
- Mixing Bowls: We use a large mixing bowl (at least 2-quart capacity) to combine the dry ingredients like sifted all-purpose flour and baking powder, allowing for even blending without spills.
- Measuring Cups and Spoons: Accurate measurements are crucial for our recipe, so measuring cups for liquids like cold milk and measuring spoons for items like salt ensure the dough’s perfect consistency.
- Pastry Blender or Forks: For cutting in the chilled and cubed Crisco shortening, we rely on a pastry blender to create those signature flaky layers, or two forks as a simple alternative for quick, effective incorporation.
- Rolling Pin: A sturdy rolling pin helps us roll out the dough to an even ½-inch thickness, promoting uniform baking and the ideal rise for our biscuits.
- Biscuit Cutter: We suggest a 2- to 3-inch biscuit cutter (or a round glass as a substitute) to shape the dough into uniform circles, ensuring each biscuit bakes evenly and looks appealing.
- Baking Sheet: A standard baking sheet lined with parchment paper provides a stable surface for the biscuits to bake without sticking, allowing for that golden, crispy exterior.
- Oven: Our recipe requires a preheated oven at 450°F, so a reliable oven with accurate temperature control is key to achieving the perfect bake in just 10-12 minutes.
- Cooling Rack: Optionally, a cooling rack lets the biscuits cool properly after baking, preserving their texture and making them ready for serving.
This setup keeps our biscuit-making efficient and fun, focusing on tools that enhance the texture and flavor of our Crisco-infused treats.
Instructions
Let’s guide you through crafting our fluffy, tender biscuits with Crisco, ensuring each step yields layers of buttery goodness that melt in your mouth. With these simple instructions, we’ll achieve the perfect rise and flaky texture every time.
Prepare Ingredients
Before we begin, gather and prep our key ingredients for optimal results. Start by sifting 2 cups of all-purpose flour to remove lumps and promote lightness. Measure out 1 tablespoon of baking powder and ensure it’s fresh for a reliable rise. Add 1 teaspoon of salt to enhance the flavor profile. Cube ½ cup of Crisco shortening and chill it in the refrigerator until firm—this step is crucial for creating those signature flaky layers. Finally, measure ¾ cup of cold milk to keep the dough from becoming sticky and to support a perfect oven rise.
Mix the Dough
We combine our ingredients to form a cohesive dough. In a large mixing bowl, whisk together the sifted flour, baking powder, and salt until evenly distributed—this ensures even leavening and flavor. Using a pastry blender or two forks, cut in the chilled Crisco until the mixture resembles coarse crumbs; this technique incorporates air for that irresistible tender texture. Gradually pour in the cold milk, stirring gently with a fork until the dough just comes together—overmixing can toughen the biscuits, so keep it light and airy for the best results.
Cut and Shape
With our dough mixed, it’s time to shape these biscuits for baking. Lightly flour a clean surface to prevent sticking, then turn out the dough and gently knead it 2-3 times to build those flaky layers without overworking it. Roll the dough with a rolling pin to about ½-inch thickness, aiming for uniformity to ensure even baking. Using a biscuit cutter, press straight down to cut out rounds—avoid twisting the cutter for maximum rise. Re-roll scraps once for additional biscuits, arranging them on a parchment-lined baking sheet so they touch slightly; this promotes soft sides and that classic pull-apart texture.
Bake the Biscuits
Preheat your oven to 450°F for a quick, golden bake that locks in freshness. Place the shaped biscuits on the prepared baking sheet and bake on the middle rack for 10-12 minutes, or until the tops turn a golden brown and the layers separate beautifully, filling your kitchen with an irresistible aroma of warm, Crisco-infused goodness. Remove from the oven and let them rest briefly on the sheet to set before serving—these biscuits will be light, flaky, and ready to elevate any meal.
Make-Ahead Tips
One of the beauties of our Crisco biscuit recipe is its flexibility for busy schedules. We often prepare batches in advance to enjoy fresh, flaky biscuits without the last-minute rush. Below, we share practical strategies to make ahead and store these treats while preserving their tender layers and irresistible Crisco-infused texture.
Preparing Dough Ahead
To get a head start, we recommend mixing the dough up to 24 hours in advance. Chill it in the refrigerator wrapped tightly in plastic wrap or an airtight container. This allows the Crisco shortening to solidify further, enhancing flakiness when you bake. Simply remove the dough from the fridge, let it sit at room temperature for 10-15 minutes to soften slightly, then roll and cut as outlined in our steps.
Freezing Unbaked Biscuits
For longer storage, freeze the shaped biscuits before baking. After cutting the rounds from the dough, place them on a parchment-lined baking sheet and freeze until solid—about 1-2 hours. Once frozen, transfer them to a freezer-safe bag or container. They can be stored this way for up to 3 months. When ready to bake, there’s no need to thaw; just arrange on a baking sheet and add 2-3 minutes to the baking time for that golden, Crisco-perfect rise.
Freezing Baked Biscuits
If you prefer to bake first, let the biscuits cool completely on a rack after their 10-12 minutes in the oven. Then, wrap them individually in plastic wrap or store in an airtight container and freeze for up to 2 months. To reheat, place them in a 350°F oven for 5-7 minutes until warm and crisp. This method keeps the biscuits’ light, buttery layers intact, avoiding any loss of that fresh-baked aroma and tender crumb.
Storage Guidelines
Proper storage is key to maintaining quality. Here’s a quick overview of optimal times and methods:
| Storage Method | Duration | Key Tips |
|---|---|---|
| Refrigerator | Up to 24 hours (dough only) | Keep wrapped to prevent drying; use within a day for best texture. |
| Freezer (unbaked) | Up to 3 months | Label with date; avoid overcrowding to prevent sticking. |
| Freezer (baked) | Up to 2 months | Reheat directly from frozen; monitor to avoid over-browning. |
By following these tips, we ensure your Crisco biscuits remain a go-to favorite, delivering that satisfying, homemade comfort whenever you need it.
Conclusion
We’re thrilled you’ve explored our Crisco biscuit recipe
It’s a simple way to bring flaky comfort to your meals
Experiment with it and enjoy the homemade magic
You’ll find it becomes a cherished staple in your kitchen
Frequently Asked Questions
What makes Crisco biscuits so flaky and tender?
Crisco shortening is key for creating those light, flaky layers in homemade biscuits. By using chilled and cubed Crisco, you ensure the fat stays solid during mixing, which steams up in the oven for perfect texture. Combined with sifted flour and fresh baking powder, this recipe delivers tender results every time, making it a Southern favorite for comfort and simplicity.
Why use Crisco in this biscuit recipe?
Crisco provides a reliable shortening that adds moisture and creates distinct layers for flakiness, enhancing the overall taste without overpowering flavors. It’s a staple in Southern kitchens for its ability to produce tender biscuits effortlessly, making your homemade version feel like a pro creation with just basic ingredients.
What ingredients are needed for Crisco biscuits?
You’ll need 2 cups sifted all-purpose flour for lightness, 1 tablespoon baking powder for rise, 1 teaspoon salt for flavor, ½ cup chilled Crisco for flakiness, and ¾ cup cold milk for the right dough consistency. These high-quality items ensure your biscuits turn out tender and delicious with minimal effort.
What equipment is required to make these biscuits?
Essential tools include a large mixing bowl for dry ingredients, measuring cups and spoons for accuracy, a pastry blender or forks to cut in Crisco, a rolling pin for dough thickness, a biscuit cutter for shaping, and a baking sheet with parchment paper. Preheat your oven to 450°F for best results, optionally using a cooling rack.
How do I prepare Crisco biscuits step by step?
Start by sifting flour and mixing dry ingredients. Cut in chilled Crisco until crumbly, then add cold milk to form dough without overmixing. Roll to ½-inch thickness, cut into rounds, and place on a parchment-lined sheet. Bake at 450°F for 10-12 minutes until golden. This simple process yields flaky, impressive biscuits quickly.
Can I make the biscuit dough ahead of time?
Yes, prepare the dough up to 24 hours in advance and refrigerate it for freshness. For longer storage, freeze unbaked biscuits for up to 3 months or baked ones for 2 months. Thaw in the fridge before baking to maintain that flaky texture, making it easy for busy schedules.
How should I store homemade 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 freezing, wrap unbaked biscuits tightly and bake from frozen, adding a few extra minutes. This ensures your biscuits stay tender and ready for any meal.