These homemade Crisco biscuits are incredibly tender biscuits that you’ll want to eat with every meal.
Is there anything more comforting than a warm, flaky homemade biscuit straight from the oven?
These Crisco biscuits are so delicious and easy to make.
In under an hour you can transform basic pantry staples into comforting homemade biscuits with Crisco.
These Crisco biscuits fluffy, melt-in-your-mouth texture comes from the combination of Crisco vegetable shortening and layered folding that creates flaky, buttery biscuits every time.
Biscuits are a comforting food, and these Crisco biscuits are perfect any time you want to treat yourself or your family.
Enjoy them for breakfast alongside some scrambled eggs and bacon or sausage. The biscuits soak up the delicious juices and fill you up to start the day right.
For dinner, serve them alongside hearty Southern fare like Cornflake fried chicken, mashed potatoes and gravy.
Their versatility and reliable results are why this recipe has been loved for so long.
Ingredients for Homemade Biscuits with Crisco
Flour - All-purpose flour works well.
Baking powder - Make sure your baking powder is fresh for the best rising.
Sugar - Granulated white sugar adds subtle sweetness and browning to biscuits.
Salt - You can use any salt for these, just make sure it isn't coarse. I've used Himalayan salt and sea salt with great results.
Shortening - For incredibly flaky layers, use vegetable shortening like Crisco.
Milk - Whole milk yields the most tender crumb but low fat works too. Make sure the milk is cold.
How to Make Old Fashioned Crisco Biscuits
Preheat oven to 400°F and grease a 9x13 baking dish with cooking spray.
In a large bowl, whisk together the dry ingredients - flour, baking powder, sugar and salt.
Use a pastry blender or two knives to cut the shortening into the flour until fully incorporated and mixture resembles coarse crumbs.
Pour in the milk and stir just until a soft dough forms, being careful not to overmix.
Turn dough out onto a floured surface and gently fold it over itself 10 times. Roll or pat the dough to 1-inch thickness and cut biscuits using a floured cutter, gently pushing straight down without twisting.
Arrange biscuits in the prepared pan and bake for 20-25 minutes until light golden brown. Enjoy fresh!
Tips for Making the Best Crisco Biscuits
Here are some tips for making light and flaky Biscuits with Crisco:
- Use a gentle hand when mixing in the milk so as not to overwork the dough.
- Dip biscuit cutter in flour between cuts to prevent sticking.
- Gather and pat dough scraps to one last biscuit.
- Brush tops with melted butter for extra rich flavor.
- For variety, add herbs, cheese or cooked bacon bits.
- Slather hot biscuits with jam, honey or sausage gravy asap!
Storage and Leftovers
- Cool biscuits completely before storing, as heat draws moisture.
- Place in an airtight container or plastic bag and store at room temperature for 2-3 days.
- For longer storage up to 1 month, freeze cooled biscuits in a freezer bag or container.
- Refresh biscuits in a 300°F oven for 5-7 minutes until warm and toasty.
If you want some ideas on how to enjoy these Crisco biscuits as more than just biscuits, here are some ideas on how to change it up:
- Split and make open-faced breakfast sandwiches.
- Make biscuit stuffing or bread pudding with cubes.
- Grind into crumbs to top casseroles.
- Make up a batch of sausage gravy to pile on top.
What to pair with
There are many recipes Crisco biscuits go well with. Here are some of our favorites:
- Jam or Preserves - Sweet strawberry, apricot or peach spread is a perfect partner.
- Sausage Gravy - Pile your Crisco biscuits with sausage gravy for a delicious biscuits and gravy breakfast or dinner.
- Honey Butter -A delicious blend of honey and butter for topping biscuit halves.
- Eggs and Bacon -Crispy bacon and eggs pair well for making a breakfast biscuit sandwich.
- Fried Chicken
- Chili -Bowl of stew topped with a buttery biscuit is ultimate cold weather comfort.
- Soup -Broccoli cheddar, potato or chicken noodle make a satisfying meal.
- Fruit -Fresh berries, peaches or apple butter offer sweet balance .
Biscuits with Crisco
- 2 cups all purpose flour
- 4 teaspoons baking powder
- 1 Tablespoon sugar
- ½ teaspoon salt
- ½ cup vegetable shortening
- ⅔ cup milk
- Preheat the oven to 400 degrees. Prepare a 9x13 baking dish with nonstick cooking spray or melted butter, according to your preference.
- In a large bowl, whisk together the flour, baking powder, sugar, and salt.
- Using a pastry blender, cut the shortening into the flour mixture until completely blended. The mixture will look like clumps of sand.
- To the batter, add the milk and stir until the dough is just mixed.
- Turn the dough out onto a lightly floured surface. Fold the dough over itself about 10 times to create layered biscuits. Roll out until about 1 inch thick.
- Using a floured biscuit cutter, cut the biscuits without twisting the biscuit cutter.
- Place the biscuits into the prepared baking dish.
- Bake the biscuits for 20 to 25 minutes until golden brown. Brush with melted butter, if desired.