The Secret to Fluffy, Golden Crisco Biscuits You’ll Fall in Love With
I have to admit something: I’ve always been obsessed with biscuits.
Not the store-bought kind, but the real, homemade, fluffy biscuits that practically melt in your mouth.
One day I was thinking about my grandma’s kitchen, and how she always used Crisco instead of butter for her biscuits. Out of curiosity, I tried making them the same way—and let me tell you, it was a game-changer.
These Crisco biscuits came out soft, tall, and buttery without even using butter! If you love comfort food that’s simple and satisfying, you’re going to want this recipe in your back pocket.
Why Crisco Biscuits Are So Special
Crisco biscuits are different from butter biscuits because the shortening gives them a unique texture. The biscuits come out extra fluffy and tender inside while staying perfectly golden on the outside. Unlike butter, Crisco doesn’t melt too quickly in the dough, so it creates those beautiful flaky layers. That’s why so many southern kitchens swear by it—it’s reliable and makes baking foolproof.
Ingredients You Need
You don’t need anything fancy for this recipe. Here’s what you’ll need:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ cup Crisco shortening
- ¾ cup milk (whole milk works best)
That’s it! Just five simple ingredients you probably already have in your kitchen.
Step-by-Step Instructions
I’ll walk you through this just like I would a friend. Trust me, this is easier than you think.
1. Preheat Your Oven
Set your oven to 450°F. Biscuits love high heat because it helps them rise fast and get that golden color.
2. Mix the Dry Ingredients
In a big bowl, combine your flour, baking powder, and salt. This is the base for your biscuit magic.
3. Cut in the Crisco
Now comes the fun part. Drop the Crisco into the flour mixture. Use a pastry cutter or fork to blend until the mix looks like small crumbs. Don’t overmix—just enough to spread the shortening evenly.
4. Add the Milk
Pour in the milk and stir gently. The dough should come together but still be a little sticky. If it feels too dry, add a splash more milk.
5. Shape the Dough
Lightly flour your counter, then roll or pat the dough until it’s about ½-inch thick. Use a biscuit cutter or even a glass to cut circles.
6. Bake Until Golden
Place the biscuits on a baking sheet, close together if you like soft sides, or spaced apart for crisp edges. Bake for about 10–12 minutes until golden brown.
Tips for the Best Crisco Biscuits
- Don’t overmix. The less you handle the dough, the fluffier your biscuits will be.
- Use cold Crisco. Just like cold butter in pastry, it helps create those flaky layers.
- High heat matters. Don’t bake at low temps; biscuits need that quick rise.
- Serve fresh. These biscuits taste best warm right out of the oven.
What to Serve With Crisco Biscuits
These biscuits are so versatile! You can serve them with:
- Sausage gravy for a classic southern breakfast
- Butter and honey for a sweet touch
- Jam or jelly for a quick snack
- Alongside soups and stews for dinner
They’re the kind of bread that fits into every meal.
Why You’ll Love Them as Much as I Do
I honestly didn’t think I’d fall in love with a biscuit that didn’t use butter—but these changed my mind. They’re quick, easy, and foolproof. Every time I make them, my kitchen smells like comfort food heaven, and my family fights over the last one. That’s how you know it’s a winning recipe.
FAQs About Crisco Biscuits
Q: Can I use butter instead of Crisco?
Yes, but the texture will be different. Butter gives flavor, but Crisco makes them fluffier and softer.
Q: Can I use self-rising flour?
Yes! If you do, skip the baking powder and salt since it’s already included in self-rising flour.
Q: How do I store leftover biscuits?
Keep them in an airtight container at room temperature for 1–2 days. For longer storage, freeze them and reheat in the oven.
Q: Can I make the dough ahead of time?
It’s best to bake biscuits fresh, but you can make the dough, cut the biscuits, and refrigerate them for up to 24 hours before baking.
Q: Why didn’t my biscuits rise?
Check that your baking powder is fresh and that your oven is fully preheated to 450°F. Those two things make a huge difference.
