There’s something truly comforting about a warm, flaky biscuit fresh from the oven. Using Crisco in our biscuit recipe gives us that perfect tender texture and golden crust we all love. This classic shortcut helps create biscuits that rise beautifully and stay soft inside.
Ingredients
To achieve the perfect biscuit recipe with Crisco, we start with a balance of key dry and wet ingredients. These components work together to deliver that tender crumb and golden crust we love.
Dry Ingredients
Our dry ingredients provide structure and lift. Measuring them accurately ensures our biscuits rise beautifully and stay light.
- 2 cups all-purpose flour (sifted for fluffiness)
- 1 tablespoon baking powder (for reliable rise)
- 1 teaspoon salt (enhances flavor)
- 1 tablespoon granulated sugar (optional, balances the salt)
Wet Ingredients
The wet ingredients bring moisture and richness. Using Crisco in the right amounts is crucial to creating flaky layers and a soft interior.
- 6 tablespoons Crisco (cold, cut into small pieces)
- 3/4 cup whole milk (cold, for tender dough)
| Ingredient | Quantity | Preparation |
|---|---|---|
| All-purpose flour | 2 cups | Sifted |
| Baking powder | 1 tbsp | Measured accurately |
| Salt | 1 tsp | |
| Granulated sugar | 1 tbsp (optional) | |
| Crisco | 6 tbsp | Cold, cut into pieces |
| Whole milk | 3/4 cup | Cold |
By combining these ingredients precisely, we lay the foundation for biscuits that boast a flaky texture and a golden crust, hallmarks of our biscuit recipe with Crisco.
Equipment Needed
To create our perfect Biscuit Recipe With Crisco, having the right equipment on hand is essential. These tools ensure precision, ease, and the ideal texture we are aiming for.
Here is what we need:
- Mixing bowls: Use a large bowl for combining dry ingredients and a medium bowl for wet ingredients. Glass or stainless steel are ideal for temperature control.
- Measuring cups and spoons: Accurate measurement is key to biscuit success. We recommend stainless steel or clear plastic for easy visibility.
- Pastry cutter or fork: Essential for cutting the cold Crisco into the flour until the mixture resembles coarse crumbs.
- Rolling pin: Optional, but useful if you prefer rolled biscuits over drop biscuits. Use this to gently roll dough to the desired thickness.
- Biscuit cutter: A 2.5- to 3-inch round cutter works best to maintain height and shape. Sharp edges help biscuits rise evenly.
- Baking sheet: A heavy-duty sheet with a rim prevents spread during baking. We suggest lining with parchment paper for easy cleanup.
- Wire cooling rack: For cooling biscuits evenly and maintaining their crisp crust.
| Equipment | Purpose | Notes |
|---|---|---|
| Mixing bowls | Combine ingredients | Glass/stainless steel preferred |
| Measuring cups/spoons | Measure dry and wet ingredients | Accuracy improves texture |
| Pastry cutter/fork | Cut in cold Crisco | For flaky biscuit layers |
| Rolling pin | Roll dough evenly (optional) | Gentle pressure required |
| Biscuit cutter | Shape biscuits | Sharp edge for good rise |
| Baking sheet | Bake biscuits | Use parchment paper for ease |
| Wire cooling rack | Cool biscuits evenly | Prevents sogginess |
We emphasize using cold Crisco and cold milk; therefore keeping tools like the pastry cutter and bowls cool can further enhance biscuit flakiness.
Instructions
Follow these precise steps to create flaky, tender biscuits with Crisco that boast a golden crust and soft interior. Each phase is designed to optimize texture and rise.
Preparing the Dough
- Combine Dry Ingredients
In a large mixing bowl, whisk together:
- 2 cups sifted all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- Optional: 1 tablespoon granulated sugar
- Cut in the Cold Crisco
Add 6 tablespoons of cold Crisco, cut into small pieces. Using a pastry cutter or fork, cut the Crisco into the dry mix until the mixture resembles coarse crumbs with pea-sized bits of fat.
- Add Cold Milk
Gradually pour in 3/4 cup of cold whole milk. Stir gently with a wooden spoon or spatula until the dough just comes together. Avoid overmixing to keep biscuits tender.
- Chill the Dough (optional but recommended)
Wrap the dough in plastic wrap and let it rest in the refrigerator for 10-15 minutes to firm up the Crisco, enhancing flakiness.
Cutting the Biscuits
- Lightly Flour the Surface
Sprinkle flour on a clean work surface to prevent sticking. Turn out the dough carefully.
- Pat Dough to Thickness
Using your hands or a rolling pin, gently pat and roll the dough to about 1-inch thickness. Avoid pressing too hard to maintain air pockets.
- Use Biscuit Cutter
Dip the biscuit cutter into flour before each cut to ensure clean edges. Press straight down without twisting for even rising.
- Transfer to Baking Sheet
Place biscuits close but not touching on a baking sheet lined with parchment paper. This arrangement promotes uniform baking and crisp edges.
Baking the Biscuits
| Step | Details |
|---|---|
| Oven Temperature | Preheat to 425°F (220°C) |
| Baking Time | 12 to 15 minutes |
| Position | Middle rack |
- Place the baking sheet in the preheated oven immediately after cutting to maximize oven spring.
- Bake until biscuits are golden brown on top and bottom.
- Remove from oven and transfer biscuits to a wire rack to cool slightly. This prevents sogginess by allowing moisture to escape.
Tips for the Best Biscuit Recipe With Crisco
To achieve flaky, tender biscuits using Crisco, we must follow these expert tips carefully. Each step impacts the texture and flavor of our biscuits.
Keep Ingredients Cold
Cold ingredients are essential. Use cold Crisco straight from the fridge and chilled whole milk. The cold fat in Crisco creates steam during baking, which forms flaky layers:
- Cut Crisco into small pieces and keep refrigerated until use.
- Measure cold milk and keep it chilled in the fridge.
Handle Dough Gently
Overworking the dough develops gluten, resulting in tough biscuits. We should:
- Mix dry ingredients just until combined.
- Cut in Crisco quickly but thoroughly, maintaining pea-sized pieces.
- Add milk gradually and mix only until dough holds together.
- Pat dough gently instead of rolling or over-kneading.
Use the Right Thickness and Cutter Size
The biscuit height and edge shape influence rise and flakiness.
| Aspect | Recommended Measurement |
|---|---|
| Dough Thickness | 1 inch (2.5 cm) |
| Biscuit Cutter | 2 to 2.5 inches in diameter |
Press dough with fingertips until even, then cut straight down with a sharp biscuit cutter. Avoid twisting the cutter as it seals edges and reduces lift.
Arrange Biscuits Close Together on Baking Sheet
Placing biscuits side by side on the baking sheet helps insulate them. This promotes height and soft sides.
Preheat Oven and Bake at High Heat
Bake at 425°F (220°C) for 12 to 15 minutes until tops are golden brown. A hot oven ensures a crisp crust and fluffy interior.
Optional: Chill the Dough
After mixing, wrap dough in plastic and chill for 15-30 minutes. This firms the fat and relaxes gluten for even flakiness.
“The secret to the best biscuit recipe with Crisco lies in keeping everything cold, handling the dough with care, and baking at the right temperature.“
Following these tips guarantees biscuits with that perfect balance of golden crust and soft flaky layers that we love.
Make-Ahead and Storage
To maintain the flaky texture and golden crust of our Biscuit Recipe With Crisco, proper make-ahead and storage techniques are essential. Here’s how we can prepare and store biscuits to enjoy freshness anytime.
Make-Ahead Tips
- After mixing and cutting the biscuit dough, we can wrap the dough tightly in plastic wrap and refrigerate it for up to 24 hours. This step allows the gluten to relax and the Crisco to firm up, enhancing the flakiness once baked.
- If we want to bake fresh biscuits later, simply cut the refrigerated dough into biscuits and place them on a baking sheet lined with parchment paper. Cover loosely and bake straight from the fridge, adding an extra 2 minutes to the baking time.
- For longer storage, we can freeze unbaked biscuits. Lay cut biscuits on a parchment-lined tray, freeze until firm (about 1 hour), then transfer to a resealable freezer bag. Freeze for up to 3 months.
- When ready to bake, place frozen biscuits on the baking sheet, bake from frozen at 425°F (220°C) and increase baking time to 18 to 20 minutes.
Storage After Baking
Once baked, follow these guidelines to keep biscuits fresh:
| Storage Method | Duration | Instructions |
|---|---|---|
| Room Temperature | 1 to 2 days | Cool completely on a wire rack. Store in an airtight container wrapped in a clean kitchen towel to maintain crispness. |
| Refrigerator | Up to 1 week | Cool completely. Store in an airtight container. For best texture, reheat wrapped in foil in a 350°F oven for 5-7 minutes. |
| Freezer | Up to 3 months | Cool completely. Wrap individually in plastic wrap and place in a freezer-safe bag. Reheat from frozen in a 350°F oven for 12-15 minutes. |
Reheating Tips
“To revive the tender, flaky layers of our biscuits, reheating correctly is key.”
- Avoid microwaving if possible. Instead, reheat biscuits in a preheated 350°F (175°C) oven wrapped in aluminum foil to retain moisture.
- For a crispier exterior, unwrap the foil during the last 2-3 minutes of reheating.
- Alternatively, toast split biscuits lightly in a skillet or toaster oven.
By following these make-ahead and storage steps, our Biscuit Recipe With Crisco keeps its delicious texture and taste, ensuring we enjoy warm, flaky biscuits anytime.
Serving Suggestions
To fully enjoy our Biscuit Recipe With Crisco, here are some delightful ways to serve these tender, flaky biscuits:
- Classic Butter and Honey: Spread a generous pat of cold butter on warm biscuits and drizzle with honey for a simple yet irresistible treat. The butter melts into the flaky layers enhancing the rich flavor Crisco imparts.
- Savory Breakfast Sandwich: Slice the biscuit in half and layer with crispy bacon, a fried egg, and sharp cheddar cheese. This combination highlights the biscuit’s golden crust and tender crumb, creating a satisfying start to any day.
- Homestyle Sausage Gravy: Spoon creamy sausage gravy over split biscuits for a traditional Southern comfort dish. The soft interior of our Crisco biscuits absorbs the gravy perfectly, balancing textures and flavors.
- Jam and Cream: For a sweet twist, spread your favorite fruit jam and a dollop of whipped cream or clotted cream. This pairing complements the biscuit’s buttery notes and flaky texture beautifully.
- Soup or Stew Accompaniment: Serve biscuits alongside hearty soups or stews. Their slightly crisp edges and tender centers soak up broths and sauces, turning every bite into a comforting delight.
| Serving Idea | Description | Pairing Tip |
|---|---|---|
| Butter and Honey | Simple spread of butter with honey drizzle | Ideal for breakfast or tea time |
| Breakfast Sandwich | Biscuit, bacon, egg, cheese | Adds protein and savory balance |
| Sausage Gravy | Creamy sausage gravy over split biscuits | Classic Southern comfort food |
| Jam and Cream | Fruit jam with whipped or clotted cream | Perfect for dessert or brunch |
| Soup or Stew Accompaniment | Served as a side with warm soups and stews | Enhances meal warmth and texture |
“Serving biscuits with Crisco in a variety of ways allows us to enjoy their versatility and rich texture from breakfast through dinner.”
For best results serve the biscuits warm straight from the oven or gently reheated on a wire rack to preserve their crisp golden crust and soft flaky center.
Conclusion
Mastering biscuits with Crisco opens up a world of flaky, tender delights perfect for any meal. With the right techniques and attention to detail, we can consistently create golden, mouthwatering biscuits that bring comfort and joy to the table. Whether enjoyed fresh or reheated, these biscuits offer endless possibilities for delicious pairings. Let’s keep perfecting our biscuit game and savor every warm, flaky bite together.
Frequently Asked Questions
What ingredients do I need to make biscuits with Crisco?
You need 2 cups sifted all-purpose flour, 1 tablespoon baking powder, 1 teaspoon salt, optional 1 tablespoon sugar, 6 tablespoons cold Crisco, and 3/4 cup cold whole milk.
Why use Crisco in biscuit recipes?
Crisco creates a tender, flaky texture and a golden crust by cutting into the flour evenly, which helps produce light, flaky layers in the biscuits.
How do I keep my biscuits flaky?
Keep all ingredients and tools cold, handle the dough gently, use the right thickness (1 inch), and optionally chill the dough before baking.
What equipment is essential for making perfect biscuits?
You’ll need mixing bowls, measuring cups and spoons, a pastry cutter or fork, a biscuit cutter, a heavy-duty baking sheet with parchment paper, and a wire cooling rack.
How thick should I roll out biscuit dough?
Roll or pat the dough to about 1 inch thick for the best rise and flakiness.
At what temperature should I bake biscuits?
Preheat your oven to 425°F (220°C) and bake for 12 to 15 minutes.
Can I prepare biscuit dough ahead of time?
Yes, wrap the cut dough in plastic and refrigerate up to 24 hours or freeze unbaked biscuits for longer storage.
How should I store leftover biscuits?
Store biscuits at room temperature for 1-2 days, refrigerate for up to a week, or freeze for longer. Reheat gently to retain softness and flakiness.
What are some good serving suggestions for biscuits?
Serve with butter and honey, breakfast sandwiches, sausage gravy, jam and cream, or as an accompaniment to soups and stews.
Should biscuits be placed close together on the baking sheet?
Yes, placing biscuits close helps them rise taller and bake with a soft side crust while maintaining a crisp outer crust.