The Best Fluffy Crisco Biscuits You’ll Ever Make
I’ve got to be honest with you—I never thought I’d fall in love with a biscuit recipe until I tried making them with Crisco.
I was used to butter or margarine, but one day I ran out and only had a can of Crisco sitting in the pantry.
I gave it a try, and the biscuits turned out so soft, fluffy, and golden that I knew I had to share this with you. If you love warm, homemade biscuits that melt in your mouth, you’re going to love this recipe as much as I do.
Why Use Crisco in Biscuits?
Crisco is a shortening that makes biscuits light and fluffy instead of dense. Unlike butter, which has water in it, Crisco is 100% fat. This helps create a tender crumb and a biscuit that stays soft even after it cools. If you’ve ever struggled with biscuits that turn out heavy or flat, Crisco can be a real game-changer.
Ingredients You’ll Need
The best part is that you only need a few pantry staples:
- 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 ingredients!
How to Make Crisco Biscuits Step by Step
Step 1: Preheat Your Oven
Start by preheating your oven to 425°F (220°C). Biscuits bake fast and need high heat to rise and turn golden.
Step 2: Mix Dry Ingredients
In a large bowl, combine flour, baking powder, and salt. This is the base of your biscuit dough.
Step 3: Cut in the Crisco
Add Crisco to the flour mixture. Use a pastry cutter or two forks to work the Crisco in until it looks like coarse crumbs. Don’t overwork it—keeping little chunks helps the biscuits rise beautifully.
Step 4: Add the Milk
Pour in the milk and gently stir until the dough comes together. It should be soft but not too sticky.
Step 5: Roll and Cut
Turn the dough onto a floured surface. Gently roll or pat it out to about ½ inch thick. Use a biscuit cutter or even a glass to cut out rounds.
Step 6: Bake
Place the biscuits on a baking sheet lined with parchment paper. Bake for 12–15 minutes, or until they’re golden brown on top.
Tips for the Fluffiest Crisco Biscuits
- Don’t overmix the dough. The less you work it, the softer your biscuits will be.
- Use cold Crisco. Just like cold butter, it helps create those layers.
- Bake close together. If you place biscuits touching each other on the baking sheet, they rise higher.
How to Serve Crisco Biscuits
These biscuits are so versatile:
- Enjoy them warm with butter and honey.
- Use them as a base for biscuits and gravy.
- Serve them alongside fried chicken or soup.
- Make mini sandwiches with ham or bacon.
Trust me, once you make them, you’ll find dozens of ways to enjoy them.
Storing and Reheating
If you have leftovers (which doesn’t happen often in my house), keep them in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate or freeze them. To reheat, just pop them in the oven for a few minutes to bring back that fresh-baked taste.
FAQs About Crisco Biscuits
Q: Can I use butter instead of Crisco?
Yes, but the texture will be different. Butter makes biscuits a little heavier, while Crisco keeps them light and fluffy.
Q: Do I need to chill the dough?
Not really, but using cold Crisco does help. Just keep it firm before cutting it into the flour.
Q: Can I use self-rising flour?
Yes, if you use self-rising flour, skip the baking powder and salt in the recipe.
Q: What kind of milk works best?
Whole milk gives the richest flavor, but you can also use 2% or even buttermilk for extra tang.
Q: Can I freeze biscuit dough?
Yes! Cut out the biscuits, freeze them on a tray, and then store in a bag. Bake from frozen, adding a couple extra minutes.
Final Thoughts
I didn’t expect Crisco biscuits to be such a hit, but once I tried them, I never looked back. They’re soft, fluffy, and simple to make with ingredients you probably already have at home. If you’ve been searching for that no-fail, crowd-pleasing biscuit recipe, this is it. Give it a try and let me know how they turn out—you’ll be surprised at how easy it is to bake biscuits that taste this good.
