There’s something truly comforting about warm, flaky biscuits fresh from the oven. Our homemade biscuit recipe with Crisco delivers that perfect texture and buttery flavor that everyone loves. Using Crisco helps create tender, flaky layers that melt in your mouth, making these biscuits a standout for breakfast or alongside any meal.
We’ve perfected this simple recipe so you can enjoy bakery-quality biscuits right at home without any fuss. Whether you’re serving them with jam, gravy, or just a pat of butter, these biscuits are sure to become a family favorite. Let’s dive into making the ultimate homemade biscuits with Crisco that bring warmth and deliciousness to your table every time.
Ingredients
To craft perfectly flaky homemade biscuits with Crisco, gathering the right quality ingredients is essential. Let’s break down what we need for the best texture and flavor.
Dry Ingredients
- 2 cups all-purpose flour, sifted
- 1 tablespoon baking powder, for optimal rise
- 1 teaspoon salt, to enhance flavor
- 1 tablespoon granulated sugar, optional for subtle sweetness
Wet Ingredients
- 6 tablespoons Crisco shortening, chilled for a tender crumb
- 3/4 cup whole milk, cold for moisture and softness
Optional Add-Ins
- 1/2 cup shredded cheddar cheese, for a savory twist
- 1 tablespoon fresh chopped herbs such as chives or rosemary, to add aromatic depth
- 1/4 teaspoon garlic powder, for a subtle savory note
| Ingredient Category | Ingredient | Quantity | Notes |
|---|---|---|---|
| Dry Ingredients | All-purpose flour | 2 cups | Sifted |
| Baking powder | 1 tablespoon | For rise | |
| Salt | 1 teaspoon | Flavor enhancer | |
| Granulated sugar (optional) | 1 tablespoon | Adds subtle sweetness | |
| Wet Ingredients | Crisco shortening | 6 tablespoons | Chilled for flakiness |
| Whole milk | 3/4 cup | Cold for softness | |
| Optional Add-Ins | Shredded cheddar cheese | 1/2 cup | Cheese biscuits |
| Fresh chopped herbs | 1 tablespoon | Adds aroma | |
| Garlic powder | 1/4 teaspoon | Subtle savory note |
Equipment Needed
To create our homemade biscuit recipe with Crisco perfectly, having the right equipment is essential. Here is what we recommend for efficient preparation and optimal results.
- Mixing Bowl
Use a large, sturdy mixing bowl. This gives us enough space to combine the dry ingredients and incorporate the Crisco shortening without making a mess.
- Pastry Cutter or Two Knives
To achieve the flaky texture that makes these biscuits special, a pastry cutter is ideal for cutting the chilled Crisco into the flour. If unavailable, two knives work well to create pea-sized pieces of shortening.
- Measuring Cups and Spoons
Precise measurements ensure consistency. We use dry measuring cups for flour and liquid measuring cups for milk, plus spoons for baking powder and salt.
- Sifter
Sifting the flour and baking powder aerates the mixture and helps to blend ingredients evenly for light, tender biscuits.
- Baking Sheet or Tray
A flat baking sheet with a rim is best to contain the biscuits as they rise in the oven.
- Rolling Pin (Optional)
We can use a rolling pin to gently roll out the dough to an even thickness before cutting. For a rustic look, patting the dough by hand works too.
- Biscuit Cutter or Round Cookie Cutter
A biscuit cutter about 2 1/2 inches in diameter works great for shaping biscuits. Using a sharp cutter helps maintain biscuit height by cutting cleanly through the dough.
- Cooling Rack
After baking, transferring biscuits to a cooling rack avoids sogginess and keeps the bottoms crisp.
Equipment List Summary
| Equipment | Purpose |
|---|---|
| Mixing Bowl | Combining ingredients |
| Pastry Cutter/Knives | Cutting Crisco for flaky texture |
| Measuring Cups & Spoons | Accurate ingredient measurement |
| Sifter | Aerating flour and evenly mixing |
| Baking Sheet/Tray | Baking biscuits |
| Rolling Pin (Optional) | Evenly rolling out dough |
| Biscuit Cutter | Shaping biscuits |
| Cooling Rack | Cooling biscuits without sogginess |
Using this equipment makes the process smooth and helps us bake perfect, tender, flaky biscuits every time.
Prep Work
Before we start mixing, getting everything prepared ensures our homemade biscuit recipe with Crisco turns out perfectly every time. Let’s focus on measuring and preparing for baking with care.
Measuring Ingredients
Precision in our biscuit ingredients guarantees the ideal texture and flavor. Here’s how we measure each one:
| Ingredient | Measurement | Preparation |
|---|---|---|
| All-purpose flour | 2 cups (sifted) | Sift to aerate and remove lumps |
| Baking powder | 1 tablespoon | Use fresh for best rise |
| Salt | 1 teaspoon | Measure exactly for balance |
| Crisco shortening | 6 tablespoons (chilled) | Cut into small cubes for easy mixing |
| Whole milk | 3/4 cup (cold) | Keep chilled for flakiness |
We always use a sifter for the flour to lighten the dough and ensure a tender crumb. The cold Crisco is key — chilling it lets us cut it into the flour quickly to create flaky layers. For the milk, cold prevents the fat from melting too soon, which is crucial for that melt-in-your-mouth texture.
Preparing the Baking Surface
A well-prepared baking surface ensures our biscuits cook evenly and achieve a golden crust. Here’s what we do:
- Preheat the oven to 425°F (220°C) so it’s ready when the dough is shaped.
- Line a baking sheet with parchment paper or a silicone mat to prevent sticking and promote even browning.
- If using a biscuit cutter, lightly flour it to prevent dough from sticking to the sides.
- Have a cooling rack ready near the oven. Once baked, transferring the biscuits here prevents moisture buildup and keeps the bottoms crisp.
We find these small prep steps set the stage for biscuits that look bakery-perfect with a tender crumb and flaky layers every time.
Instructions
Follow these detailed steps to create flaky, tender, and buttery homemade biscuits with Crisco that will be the highlight of any meal.
Mixing the Dough
- Combine Dry Ingredients
In a large mixing bowl, sift together 2 cups of all-purpose flour, 1 tablespoon of baking powder, and 1 teaspoon of salt. Sifting aerates the flour creating a lighter dough.
- Cut in the Crisco
Add 6 tablespoons of chilled Crisco shortening to the dry ingredients. Use a pastry cutter or two butter knives to cut the Crisco into the flour until the mixture resembles coarse crumbs with pea-sized pieces.
Tip: Keeping the Crisco cold is crucial for achieving flaky biscuits.
- Add the Milk
Slowly pour in 3/4 cup of cold whole milk. Stir gently with a fork just until the dough begins to come together. Do not overmix—the dough should be slightly shaggy and sticky.
“Overworking the dough will lead to tough biscuits instead of soft flakiness.”
- Form the Dough
Transfer the dough to a lightly floured surface. Fold it over onto itself 3-4 times to build layers without compressing it. This layering enhances flakiness.
Rolling and Cutting Biscuits
- Roll the Dough
Lightly flour your rolling pin and surface. Roll the dough out to about 1/2-inch thickness, maintaining even pressure for uniform biscuits.
- Cut the Biscuits
Use a 2 1/2-inch biscuit cutter to press straight down firmly—avoid twisting to keep edges sharp for even rising. Collect scraps gently and re-roll once or twice.
- Arrange on Baking Sheet
Place the biscuits close together but not touching on a lined baking sheet to encourage height and soft sides.
Baking the Biscuits
- Preheat Oven
Preheat the oven to 450°F (232°C). A hot oven ensures rapid rise and golden crust.
- Bake Biscuits
Bake the biscuits for 12–15 minutes or until the tops are golden brown.
- Cool Properly
Transfer biscuits to a cooling rack for 5 minutes to avoid sogginess from steam.
| Step | Key Temperature | Time | Important Notes |
|---|---|---|---|
| Preheat Oven | 450°F (232°C) | – | Ensures proper biscuit rise |
| Baking Biscuits | 450°F (232°C) | 12–15 minutes | Look for golden tops |
| Cooling Biscuits | Room Temp | 5 minutes | Use cooling rack to maintain texture |
Tips for Fluffy Biscuits
Achieving fluffy homemade biscuits with Crisco requires attention to key techniques that impact texture and rise. Let’s dive into the essentials for perfect, tender, and airy biscuits every time.
Proper Mixing Techniques
Mixing the biscuit dough correctly is crucial to developing the right structure without overworking the gluten, which can make biscuits tough. Here are the steps we follow:
- Combine dry ingredients first: Sift the flour, baking powder, and salt together to distribute the leavening agents evenly.
- Cut in the Crisco: Use a pastry cutter or two knives to cut the chilled Crisco into the dry ingredients until the texture resembles coarse crumbs.
- Add cold milk gradually: Pour the cold milk slowly into the flour mixture while gently stirring with a fork or spatula.
- Mix just until combined: Stop mixing as soon as the dough holds together. There will be small lumps—that’s ideal to keep biscuits tender.
- Fold to layer: Gently fold the dough over itself 3–4 times to create flaky layers without pressing too hard.
“Overmixing develops too much gluten, making biscuits dense and chewy instead of light and fluffy.”
Using Cold Crisco
Using cold Crisco shortening is one of the most important secrets to fluffy biscuits:
| Reason for Cold Crisco | Effect on Biscuit Texture |
|---|---|
| Creates steam pockets | Results in flaky layers and lift |
| Prevents early melting | Maintains dough structure during mixing |
| Provides tenderness | Gives a melt-in-your-mouth crumb |
We recommend chilling the Crisco in the fridge until just before use and cutting it into small cubes for easier incorporation. Handle the dough quickly and lightly to keep the shortening cold throughout. This minimizes the risk of greasy or dense biscuits and maximizes that signature flaky, buttery crumb that Crisco excels at creating.
Make-Ahead and Storage Tips
To enjoy homemade biscuits with Crisco anytime, mastering make-ahead and storage techniques is essential. Here’s how we keep our biscuits fresh and flavorful for days.
Make-Ahead Dough Preparation
- After mixing the dough, shape it into a disk about 1 inch thick.
- Wrap the dough tightly in plastic wrap to prevent drying out.
- Refrigerate the dough for up to 24 hours before rolling and cutting. This resting time helps the dough hydrate fully and enhances flakiness.
- When ready, take the dough out of the fridge, roll to 1/2-inch thickness, cut biscuits, and bake as instructed.
Storing Baked Biscuits
- Allow baked biscuits to cool completely on a cooling rack to avoid sogginess.
- Store cooled biscuits in an airtight container or resealable plastic bag at room temperature for up to 2 days.
- For longer storage, freeze biscuits in an airtight container or bag for up to 3 months.
Reheating Instructions
| Method | Time | Notes |
|---|---|---|
| Oven | 10 minutes at 350°F (175°C) | Keeps exterior crisp; wrap in foil to retain moisture |
| Microwave | 15–20 seconds per biscuit | Use a damp paper towel to prevent drying |
| Toaster Oven | 5–7 minutes at 350°F (175°C) | Best for quickly warming one or two biscuits |
“Reheating biscuits properly keeps their buttery flavor and flaky texture intact.”
Freezing Tips for Dough and Baked Biscuits
- For Dough: Shape and cut biscuits, place on a parchment-lined baking sheet, and freeze until solid (about 1 hour). Transfer to freezer bags and store up to 3 months. Bake directly from frozen, adding 3–5 minutes to baking time.
- For Baked Biscuits: Cool completely before freezing. Wrap individually or stack with parchment paper, then place in freezer-safe bags.
By using Crisco and these storage techniques, we maintain the delightful softness and classic flaky layers in our biscuits even after storing. Keeping the dough and biscuits cold is key to preserving that perfect texture we all crave.
Serving Suggestions
Our homemade biscuit recipe with Crisco is incredibly versatile and pairs beautifully with a variety of dishes to elevate your meals. Here are some delicious ways to serve these tender, flaky biscuits:
Classic Breakfast Pairings
- Spread warm biscuits with buttery honey or fruit preserves like strawberry or apricot for a simple, satisfying start to your day.
- Serve alongside scrambled eggs, crispy bacon, or sausage patties for a traditional southern breakfast.
- Make a biscuits and gravy plate by topping biscuits with rich, creamy sausage gravy for a hearty and comforting meal.
Savory Sandwiches
- Slice biscuits in half and layer with ham, turkey, or fried chicken for a quick sandwich packed with flavor.
- Add fresh lettuce, sliced tomatoes, and a touch of mayonnaise or mustard to enhance texture and taste.
- Try an open-faced biscuit topped with smoked salmon, cream cheese, and dill for a gourmet twist.
Soups and Stews
Our buttery, flaky biscuits serve as excellent companions to warm soups and stews. The biscuits soak up flavorful broths without falling apart. Try pairing with:
- Classic chicken noodle soup
- Thick beef stew
- Roasted tomato and basil soup
Sweet Finish
- Transform your biscuits into a dessert treat by drizzling with warm chocolate sauce or a dusting of powdered sugar.
- Add a scoop of vanilla ice cream and fresh berries for a simple yet elegant dessert.
Serving Temperature Tips
| Serving Style | Ideal Serving Temperature | Additional Suggestions |
|---|---|---|
| Fresh from the oven | 140°F – 160°F (60°C – 71°C) | Brush with melted butter immediately for shine |
| Reheated biscuits | 120°F – 140°F (49°C – 60°C) | Warm in a toaster oven for crispiness |
| Cold biscuits | Room temperature | Serve with butter or spreads to add moisture |
Pro Tips for Serving Our Biscuits
- Always serve biscuits warm to preserve their flaky texture and buttery flavor.
- Keep extra biscuits wrapped in a clean kitchen towel to retain softness during serving.
- Use a serrated knife to gently slice biscuits if making sandwiches to avoid crushing delicate layers.
“When it comes to serving, warm biscuits with Crisco’s signature tender crumb truly shine, making every meal a comforting delight.”
By pairing our homemade biscuits with Crisco with these suggested accompaniments, we ensure every bite delivers the perfect balance of texture and flavor.
Conclusion
Mastering homemade biscuits with Crisco opens up a world of delicious possibilities. With just a few simple ingredients and the right techniques, we can create tender, flaky biscuits that rival any bakery. Whether enjoyed plain or dressed up with your favorite toppings, these biscuits bring warmth and comfort to any meal.
By following the tips for mixing, baking, and storing, we ensure every bite stays soft and flavorful. This recipe is a reliable go-to whenever we crave that perfect flaky texture and buttery taste. Let’s keep baking and savoring the simple joy of fresh homemade biscuits made just the way we like them.
Frequently Asked Questions
What makes Crisco the best choice for homemade biscuits?
Crisco helps create flaky, tender biscuits by staying solid longer during baking. It forms steam pockets that give the biscuits a light texture and buttery flavor, unlike butter alone which melts faster.
Can I substitute butter for Crisco in the biscuit recipe?
Butter can be used but Crisco’s solid texture at room temperature better traps steam, making biscuits flakier. If substituting, chill the butter well and expect a slightly different texture.
Why is it important to keep Crisco and milk cold?
Cold Crisco prevents early melting, which preserves biscuit layers. Cold milk helps combine ingredients without warming the dough, keeping the texture light and flaky.
How do I avoid overmixing biscuit dough?
Mix dry ingredients first, cut in Crisco well, then add cold milk gently. Stir just until combined—overmixing develops gluten and can make biscuits tough.
What equipment do I need for making these biscuits?
You’ll need a large mixing bowl, pastry cutter or two knives, measuring cups and spoons, a sifter, baking sheet, biscuit cutter, and optionally a rolling pin and cooling rack.
How should I roll and cut the biscuit dough?
Roll dough to about 1/2-inch thick. Use a biscuit cutter to press straight down without twisting to maintain biscuit rise and flaky layers.
What temperature and time are best for baking these biscuits?
Bake at 450°F (232°C) for 12–15 minutes until the biscuits are golden brown.
How can I store leftover biscuits to keep them fresh?
Cool biscuits completely, then store in an airtight container at room temperature for up to 2 days or freeze them for up to 3 months.
What is the best way to reheat refrigerated or frozen biscuits?
Reheat in a preheated oven or toaster oven to maintain flakiness. Microwaving works for convenience but may soften texture.
Are there any tasty add-ins to enhance the biscuit flavor?
Yes! Try shredded cheddar cheese, fresh herbs, or garlic powder mixed into the dough for extra flavor.
How should I serve homemade biscuits for the best taste?
Serve warm for optimal texture. Pair with honey, butter, eggs, sausage, or use them for sandwiches and soups.
Can I prepare biscuit dough ahead of time?
Yes, shape the dough into a disk, wrap tightly, and refrigerate up to 24 hours to improve flakiness before baking.
Why is folding the dough important in biscuit making?
Folding creates layers that produce a flaky texture. It traps air and steam pockets during baking, giving biscuits a tender crumb.