Crisco Biscuit Recipe: Flaky, Tender Biscuits With Shortening

The first time I nailed a high-rise Crisco biscuit, I heard it before I tasted it. That soft crackle when I split it open told me the layers formed, which means the dough held tiny pockets of steam that lifted it instead of turning it bready.

I use this Crisco recipe for biscuits when I want reliable height and a tender bite. I also use it when my butter is too warm or when I need a batch that stays soft for breakfast sandwiches, which means I can bake once and eat well for two days.

What Makes Crisco Biscuits Different

A good biscuit feels like a small magic trick. You mix a shaggy dough, you bake it fast, and you get lift + flakes + tenderness, which means you can top it with gravy or jam and it still tastes light.

Crisco (vegetable shortening) changes the physics. Shortening stays solid across a wider temperature range than butter, which means it resists melting while you mix and shape.

A key number matters here. Crisco sits around 100% fat, while typical U.S. butter sits near 80% fat and 16–18% water, which means butter adds flavor and steam but also adds variability if it warms too soon. (USDA publishes standard composition values for butter, which means you can treat that 80/16 split as a dependable baseline.)

“Biscuits rise when cold fat meets a hot oven.”

That rule sounds simple, which means you can troubleshoot almost every biscuit failure by checking fat temperature and oven heat.

Shortening Vs. Butter Vs. Lard: Texture, Flavor, And Lift

I tested three weekend batches with the same flour, same baking powder, and the same oven temp. I changed only the fat.

Fat	What I noticed in the bowl	What I noticed after baking	What it means for you
Crisco (shortening)	Dough stayed cooler longer	Tall rise, soft crumb, clean layers	More consistent height, which means fewer “flat biscuit” mornings
Butter	Dough warmed fast in my hands	Great flavor, slightly less height	Best taste, which means you might accept a shorter biscuit
Lard	Very easy to cut in	Flaky, savory, tender	Old-school texture, which means strong results if you like porky richness

Butter brings the best aroma. Shortening brings the best repeatability, which means your results depend less on how warm your kitchen is.

When Crisco Works Best (And When It Doesn’t)

Crisco works best when you need structure without fuss, which means you can shape biscuits without racing the clock.

I rely on Crisco when:

• My kitchen sits at 74–78°F in summer, which means butter softens too fast.
• I need sandwich biscuits for eggs or ham, which means I want height and a tight crumb.
• I plan to freeze unbaked biscuits, which means I want fat that stays stable.

Crisco works less well when:

• You want a strong dairy flavor, which means butter will win.
• You plan to brush tops with browned butter for aroma, which means you will need butter anyway.

If you crave butter flavor but want Crisco’s lift, I give an option later: half Crisco, half butter, which means you get better flavor without losing all the height.

Ingredients And Tools You’ll Need

When I make biscuits, I set everything out like a small assembly line. That setup feels fussy for 2 minutes, which means I move faster and touch the dough less.

Ingredient Checklist And Smart Substitutions

This is the classic base I use for Crisco biscuits.

Base ingredients (makes 8 tall biscuits):

• 2 cups (240 g) all-purpose flour, which means you get a tender bite without bread-like chew.
• 1 tablespoon baking powder, which means you get reliable lift from chemical leavening.
• 1 tablespoon sugar (optional), which means the crust browns faster.
• 1 teaspoon fine salt, which means the biscuit tastes like something instead of plain bread.
• 1/3 cup (about 65–70 g) Crisco shortening, cold, which means it forms distinct fat pockets for flakes.
• 3/4 cup (180 ml) cold milk (or buttermilk), plus 1–2 tablespoons if needed, which means you hydrate flour without turning it gummy.

Smart substitutions (I use these often):

• Use buttermilk instead of milk, which means more tenderness from acidity and a tangy finish.
• Swap 1/2 cup of flour for cake flour if you want extra tenderness, which means less protein and less chew.
• Use 2 teaspoons baking powder + 1/4 teaspoon baking soda if you use buttermilk, which means you balance lift with acidity.

Flour note: All-purpose flour protein varies by brand. King Arthur lists AP flour at about 11.7% protein, which means it can bake slightly chewier biscuits than lower-protein brands. That difference shows up fast in biscuits.

Essential Tools For Consistent, High-Rise Biscuits

I keep tools simple, but I pick the right ones.

• Digital scale, which means you avoid packing flour and drying the dough.
• Large bowl + fork or whisk, which means you mix fast without warming the fat.
• Pastry cutter or two forks, which means you cut in shortening without smearing it.
• Bench scraper, which means you fold cleanly and keep layers intact.
• Biscuit cutter (2.5–3 inches) with sharp edges, which means you avoid sealing the sides and blocking rise.
• Sheet pan and parchment, which means bottoms brown evenly and cleanup stays easy.

I avoid a food processor for most batches. It works, but it warms fat fast, which means you can lose flakes if you blink.

The Classic Crisco Biscuit Recipe (Step-By-Step)

The best biscuit moment happens in the first 6 minutes of baking. The dough jumps, the layers separate, and the kitchen smells like toasted flour, which means the technique paid off.

Below is the step-by-step Crisco recipe for biscuits I use at home.

Oven: 450°F

Yield: 8 biscuits (2.75-inch cutter)

Time: 15 minutes prep + 12–14 minutes bake

Mixing The Dry Ingredients For Even Rise

1. I heat the oven to 450°F and I place a rack in the upper-middle position, which means the tops brown before the bottoms burn.
2. I whisk these in a large bowl:

• 2 cups flour
• 1 tablespoon baking powder
• 1 tablespoon sugar (optional)
• 1 teaspoon salt

Whisking spreads the baking powder evenly, which means every biscuit rises at the same rate.

Concrete cue: I whisk for 20 seconds. That time feels small, which means I actually do it every time.

Cutting In Crisco For Flaky Layers

1. I add 1/3 cup cold Crisco in small spoonfuls.
2. I cut it in until I see pieces from pea-size to almond-size.

Those larger pieces matter, which means they melt in the oven and leave layered gaps.

My quick test: I squeeze a bit between my fingers. It should feel cool and crumbly, which means the fat did not smear.

Adding Milk Or Buttermilk Without Overmixing

1. I pour in 3/4 cup cold milk.
2. I stir with a fork until the dough looks shaggy and most dry flour disappears.

I stop early on purpose, which means the flour does not develop much gluten.

Hydration cue: If the bowl still shows loose flour after 10 stirs, I add 1 tablespoon milk and stir 2 more times, which means I avoid a dry, crumbly biscuit.

Folding, Patting, And Cutting For Maximum Height

1. I tip the dough onto a lightly floured counter.
2. I press it into a rough rectangle and I fold it in thirds like a letter.
3. I rotate the dough 90 degrees and I repeat 4 total folds.

Those folds build layers, which means you get visible flakes when you pull the biscuit apart.

1. I pat the dough to 3/4-inch thickness.

Thickness controls height. A thin pat gives a short biscuit, which means you lose the dramatic split.

1. I cut straight down with a sharp cutter and I do not twist.

A twist seals edges, which means the biscuit cannot climb.

1. I place biscuits on a parchment-lined pan.

• For soft sides, I place them touching, which means they rise upward.
• For crisp sides, I place them 1 inch apart, which means hot air browns all edges.

Baking Times, Temperatures, And Doneness Cues

1. I bake at 450°F for 12–14 minutes.

Doneness cues I trust:

• Tops turn deep golden.
• Layers look set and separated.
• Bottoms show medium brown when I peek with a spatula.

If you own a thermometer, aim for 200–205°F internal, which means the crumb fully sets without drying out.

Optional finish: I brush tops with 1 tablespoon melted butter right after baking, which means you get shine and a richer smell.

If you want a sweet finish instead, I use a simple glaze. My go-to method sits in this easy donut glaze recipe, which means you can drizzle without guessing the sugar-to-liquid ratio.

Technique Matters: How To Get Tall, Flaky Layers Every Time

One morning I rushed, pressed too thin, and baked at 425°F. The biscuits came out wide and tired-looking, which means the dough melted before it lifted.

These small controls fix that.

Cold Ingredients, Warm Oven: Managing Temperature

Cold fat creates steam pockets later. A hot oven sets structure fast, which means the biscuit rises before it spreads.

Numbers I use:

• I chill shortening for 10 minutes if my kitchen feels warm, which means the fat stays firm.
• I chill cut biscuits for 15 minutes before baking if the dough looks glossy, which means I reset the fat.
• I bake at 450°F, not 400°F, which means the first burst of lift happens early.

A real reference helps here. USDA food safety guidance says you should keep perishable foods out of the “danger zone” 40–140°F for more than 2 hours, which means you should not let milk or buttermilk sit warm on the counter while you work. Use cold dairy and put it back.

How Thick To Pat The Dough (And Why It Matters)

Dough thickness changes bake geometry.

• Pat to 3/4 inch for tall biscuits, which means the layers stack.
• Pat to 1/2 inch for faster baking, which means more crust and less soft interior.

I measure once with a ruler. After that, my hands remember, which means I stop guessing.

Spacing On The Pan: Crisp Sides Vs. Soft Sides

Spacing changes texture.

Pan spacing	Result	Best for	Which means…
Touching	Soft sides, higher rise	Sausage gravy, breakfast sandwiches	You get a plush edge, which means less crumble under toppings
1 inch apart	Crisp edges, even browning	Soup, stew, honey butter	You get more crust, which means more crunch per bite

I pick based on the meal. That choice feels small, which means it often decides whether people ask for seconds.

Common Biscuit Problems And How To Fix Them

A biscuit can fail in loud ways. It can bake up like a hockey puck, or it can spread into a sad scone, which means something went wrong before the oven even finished preheating.

I troubleshoot with a short checklist and one clear cause per symptom.

Dense Or Tough Biscuits

Symptoms: tight crumb, chewy bite, little lift.

Most common causes I see:

• You overmixed after adding milk, which means gluten formed.
• You added too much flour while shaping, which means the dough dried out.

Fix:

1. Stir only until shaggy, which means you stop gluten early.
2. Fold 4 times, not 10, which means layers form without toughness.
3. Use a scale and weigh 240 g flour, which means you avoid accidental extra flour.

Concrete example: When I switched from scooped flour to weighed flour, my biscuit height increased by about 20–25% in my kitchen notebook notes, which means measurement method mattered more than I wanted to admit.

Biscuits That Spread Instead Of Rising

Symptoms: wide, flat, greasy bottoms.

Common causes:

• Shortening warmed and smeared, which means it melted before lift.
• Oven ran cool, which means structure set too late.

Fix:

• Chill the cut biscuits 15 minutes, which means fat firms up.
• Verify oven temp with a cheap oven thermometer. Many home ovens swing by 25–50°F, which means your “450°F” might be 410°F.

Dry Or Crumbly Texture

Symptoms: sandy crumb, cracked tops, dry mouthfeel.

Common causes:

• Too much flour, which means low hydration.
• Too little fat, which means less tenderness.

Fix:

• Add milk 1 tablespoon at a time until no loose flour remains, which means you stop short of sticky.
• Do not roll with heavy pressure, which means you keep air pockets.

If you want a softer bite for make-ahead breakfasts, I like serving biscuits with something moist and bright. A quick option is this pineapple dressing recipe, which means you can turn a biscuit into a sweet-savory breakfast plate with fruit.

Pale Tops Or Burned Bottoms

Symptoms: blond tops, dark bottoms, or both.

Common causes:

• Pan sits too low, which means the bottom overheats.
• Sugar level is off, which means browning changes.

Fix:

• Move rack to upper-middle, which means tops brown more evenly.
• Use parchment or a light-colored pan, which means you reduce bottom scorching.
• Brush with milk or butter in the last 2 minutes if tops lag, which means you boost browning without overbaking.

Honest warning: If you chase color for too long, you dry the crumb. Overbaked biscuits taste like dust, which means perfect color is not worth it.

Easy Variations Using The Same Crisco Base

The fun part happens when the base feels stable. You change one ingredient, and the biscuit becomes dinner-ready or dessert-ready, which means you get variety without learning a new method.

Buttermilk Crisco Biscuits For Extra Tang And Tenderness

Change: Replace milk with 3/4 cup cold buttermilk.

Optional leavening tweak: Use 2 teaspoons baking powder + 1/4 teaspoon baking soda, which means the soda reacts with acid for extra lift.

Result: a slightly softer crumb and a tangy finish, which means less need for added butter at the table.

Self-Rising Flour Version For Speed

Self-rising flour already contains leavening and salt.

Use:

• 2 cups self-rising flour
• 1/3 cup Crisco
• 3/4 cup milk

Skip: baking powder and salt, which means you avoid a bitter, over-leavened taste.

Data point: White Lily markets a low-protein Southern flour that many bakers prefer for biscuits. Lower protein reduces gluten strength, which means tenderness comes easier.

Cheddar And Herb Biscuits

Add to dry mix:

• 3/4 cup (about 85 g) shredded sharp cheddar, which means salty richness in every layer.
• 1 tablespoon chopped chives or parsley, which means a fresh onion note without raw bite.

Tip: Use cold cheese straight from the fridge, which means it stays in pockets instead of melting into the dough.

Sweet Breakfast Biscuits (Cinnamon Sugar Or Honey)

Sweet biscuits should still taste like biscuits.

Cinnamon-sugar version:

• Add 2 tablespoons sugar to the dry mix.
• Mix 1 teaspoon cinnamon + 2 tablespoons sugar and sprinkle on top before baking, which means you get a crackly lid.

Honey version:

• Replace 2 tablespoons milk with 2 tablespoons honey, which means you add moisture plus flavor.

If you want a full bakery-style breakfast plate, pair sweet biscuits with something warm-spiced. I like this apple cider donut bread, which means you can serve a “donut shop” vibe without frying.

Make-Ahead, Freezing, And Reheating For Fresh-Baked Results

A fresh biscuit at 7:10 a.m. feels impossible on a weekday. Freezing fixes that, which means you can bake from frozen while coffee brews.

Storing Dough Vs. Storing Baked Biscuits

I store unbaked biscuits when I can. Unbaked dough keeps lift better, which means the freezer acts like a pause button.

• Refrigerate cut biscuits up to 24 hours, covered, which means you can prep at night and bake in the morning.
• Store baked biscuits up to 2 days at room temp in a sealed container, which means you keep moisture in.

Honest warning: Baking powder loses punch over time. If the dough sits too long, rise drops, which means fresh mixing wins for special meals.

Freezing Cut Biscuits For Bake-From-Frozen Convenience

1. Cut the biscuits.
2. Freeze on a sheet pan for 60 minutes.
3. Bag and freeze up to 2 months.

That quick freeze keeps edges sharp, which means biscuits rise instead of slumping.

Bake-from-frozen:

• Bake at 450°F for 14–16 minutes, which means you add time for the frozen center.

Reheating Without Drying Them Out

I reheat like this:

• Oven at 350°F for 6–8 minutes, which means gentle heat warms without crisping too hard.
• Wrap in foil if biscuits feel dry, which means trapped steam restores softness.

Microwaves work in a pinch. Use 12–18 seconds per biscuit with a damp paper towel, which means you reduce rubbery edges.

If you plan a freezer breakfast with biscuits and protein, a salty side helps. I like prepping something smoky ahead, like this Cajun tasso recipe, which means you can turn a simple biscuit into a filling sandwich fast.

Serving Ideas And What To Pair With Crisco Biscuits

A biscuit can act like a plate, a spoon, or dessert. That flexibility matters, which means one batch can cover breakfast and dinner.

Breakfast Pairings: Gravy, Eggs, And Jam

• Sausage gravy over split biscuits, which means the soft crumb absorbs sauce without collapsing.
• Fried egg + cheese + hot sauce, which means you get a fast sandwich with real height.
• Jam or marmalade, which means sweetness hits the warm salt in the crumb.

Concrete serving math: Two biscuits plus two eggs gives about 12–14 g protein just from the eggs, which means a more satisfying morning than toast.

Dinner Pairings: Soups, Stews, And Roasts

• Chili or beef stew, which means you can dunk without the biscuit shredding.
• Roast chicken, which means the biscuit catches drippings like a sponge.
• Tomato soup, which means the biscuit replaces grilled cheese when you want less effort.

Practical warning: Keep biscuits away from direct steam until serving. Steam softens crust fast, which means you lose the contrast that makes biscuits special.

Conclusion

When I want predictable rise and tender layers, I reach for this Crisco biscuit recipe. Shortening stays stable while I shape, which means I can focus on folds and thickness instead of rushing.

If you take only three rules, take these: keep the fat cold, pat to 3/4 inch, and bake at 450°F, which means you get tall biscuits with real flakes. Then tweak one variable at a time, which means you learn fast and you waste less flour.

Frequently Asked Questions (Crisco Biscuit Recipe)

What is the best Crisco recipe for biscuits to get tall, flaky layers?

Use 2 cups all-purpose flour, 1 tbsp baking powder, 1 tsp salt, optional 1 tbsp sugar, 1/3 cup cold Crisco, and 3/4 cup cold milk or buttermilk. Cut shortening into pea-to-almond pieces, fold the dough 4 times, pat to 3/4 inch, and bake at 450°F for 12–14 minutes.

Why does shortening make biscuits rise higher than butter in a Crisco recipe for biscuits?

Crisco (vegetable shortening) stays solid over a wider temperature range than butter, so the dough stays cooler while you mix and shape. That helps the fat hold distinct pockets until the hot oven hits, creating steam and lift. Butter can warm and melt faster, reducing height and making results less consistent.

How do I keep Crisco biscuits from spreading instead of rising?

Spreading usually means the fat warmed or the oven ran cool. Keep Crisco and milk cold, and chill cut biscuits about 15 minutes if the dough looks glossy. Bake at 450°F so structure sets quickly. If you suspect your oven is off, use an oven thermometer—home ovens can swing 25–50°F.

Should biscuits touch each other on the pan for this Crisco recipe for biscuits?

Touching biscuits bake up with softer sides and often a higher upward rise, which works well for gravy or breakfast sandwiches. Spacing them about 1 inch apart gives crisper edges and more even browning, great for soup or honey butter. Choose spacing based on the texture you want at serving time.

Can I freeze unbaked Crisco biscuits and bake them later?

Yes—freezing cut, unbaked biscuits is a reliable make-ahead method because lift holds better than storing fully baked biscuits. Freeze on a sheet pan for about 60 minutes, then bag for up to 2 months. Bake from frozen at 450°F for 14–16 minutes, adding time for the frozen center.

What’s the best substitute if I don’t have Crisco for biscuits?

Butter and lard both work well, but they change the result. Butter gives the best flavor and aroma but can reduce height if it warms quickly. Lard is very flaky and tender with a savory richness. For a balanced approach, many bakers use half shortening and half butter to keep lift while boosting flavor.