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    Home » Breakfast » Crisco Biscuits

    Crisco Biscuits

    Published: May 4, 2020 · Modified: Sep 15, 2021 by Erin · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Fluffy biscuits on a towel in a bowl with butter and honey.

    If you want impossibly soft, fluffy, pillow-like biscuits, shortening (like Crisco) is the only way to go; however these biscuits also have BUTTER! It's the best of both biscuit worlds.

    Honey drizzled over a biscuit half on a plate with butter.
    Jump to:
    • Butter vs. Shortening
    • Instructions
    • FAQ's
    • 📖 Recipe

    A good biscuit recipe is imperative if you want to make Sunday morning biscuits and Sausage Gravy, or just a simple side biscuit for say, a brunch casserole. This Sausage Gravy Breakfast Casserole (A.K.A. Hangover Casserole) has been a hit on Pinterest.

    Butter vs. Shortening

    First off, this recipe is the best biscuit recipe because it uses both shortening and butter. Shortening and butter have their own strengths and their place in a biscuit recipe, if you ask me.

    This biscuit recipe can be made using a biscuit cutter, or drop biscuits (such as for dumplings).

    A highly debated subject is whether or not biscuits should be made with butter or shortening. The answer actually depends on what your "biscuit goals" are:

    A biscuit made with primarily butter will have more air pockets, especially when the butter is cold; whereas shortening is easily and evenly distributed throughout the dough, resulting in less air pockets.

    A butter biscuit will typically be, more flaky, more crumbly or have a denser crumb texture, and is best suited for cobblers and shortcakes (in my opinion). However, the flavor that butter gives biscuits is what makes it so desirable of an ingredient.

    A biscuit made with primarily shortening is soft, light, and fluffy throughout. There is less flakiness going on, but the entire texture is pillow like.

    Instructions

    Let's get into it.

    Here's how to make these amazing biscuits:

    Preheat the oven to 400 degrees.

    Start by combining all of the dry ingredients in a bowl, as shown below and use a fork or pastry cutter to cut in the shortening until it resembles coarse crumbs(photo 1). Add the wet ingredients and stir until combined; dough will be slightly sticky but should come together as a unified ball (photo 2).

    A four image collage showing the first 4 steps to making biscuits.

    On a lightly floured surface, roll the biscuit dough out to about ¾-inch thickness (photo 3). Use a biscuit cutter or water glass to cut circles out of the dough (photo 4).

    See recipe notes for drop biscuit instructions.

    Repeat with remaining dough scraps (photo 5) until all the dough has been used.

    Arrange biscuits on a parchment paper lined baking sheet (or nonstick) about 2 inches apart.

    Steps 5 through 6 showing how to butter biscuits.

    Melt butter in a microwave safe container, or on the stove top and brush on uncooked biscuits (photos 6 and 7).

    Bake for about 15-20 minutes, until just golden brown.

    Remove from oven and brush with more melted butter.

    Baked biscuits on a baking sheet being brushed with melted butter.

    FAQ's

    How do I make biscuits fluffy?

    Use shortening as the primary fat and don't overwork the dough.

    What is the the best flour for biscuits?

    All purpose flour and bread flour will make very light, fluffy biscuits along with the right technique and recipe.

    A basket of biscuits with butter and honey.

    More recipes you might like...

    • Cheddar Pomegranate Biscuits
    • Mini Banana Muffins
    • Cinnamon French Toast
    • Raspberry and White Chocolate Muffins

    If you tried these biscuits, please leave a rating in the recipe card below, or in the comments!

    📖 Recipe

    Honey drizzled over a biscuit half on a plate with butter.

    Southern (Crisco/Shortening) Biscuits

    Soft and fluffy shortening biscuits made with buttermilk and brushed with melted butter before and after baking.
    5 from 17 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: American
    Keyword: crisco biscuits, fluffy biscuits, shortening biscuits
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes
    Servings: 18 biscuits
    Calories: 235kcal
    Author: Erin
    Cost: $0.95

    Ingredients

    • 4 ½ cups all purpose flour
    • 2 tablespoons baking powder
    • 1 ½ teaspoon salt
    • 2 tablespoons sugar
    • 1 cup shortening like Crisco
    • 1 ¾ cups buttermilk
    • 1 stick melted butter for brushing biscuits

    Instructions

    • Preheat oven to 400 degrees.
    • Combine 4 ½ cups all purpose flour, 2 tablespoons baking powder, 1 ½ teaspoons salt, and 2 tablespoons of sugar in a bowl until evenly mixed.
    • Cut in 1 cup of shortening until mixture resembles coarse crumbs.
    • Add 1 ¾ cups buttermilk and mix until soft and combined.
    • Turn dough  out onto generously floured surface.
    • Roll out into a ¾-INCH thick slab.
    • Use a biscuit cutter or glass to cut out biscuits; roll up excess scraps and re-roll another slab to cut more biscuits until little to no dough remains.
    • Brush with melted butter.
    • Bake on a baking sheet for 15-20 minutes until golden brown.
    • Remove from oven, brush again with melted butter while still hot.

    Notes

    • FOR DROP BISCUITS: MAKE RECIPE AS IS, BUT DON'T ROLL OUT ONTO A FLOURED SURFACE. INSTEAD, LEAVE THE DOUGH IN THE BOWL, AND USE A FORK OR SPOON TO "SCOOP" 2 INCH SECTIONS OUT AND "DROP" THEM INTO A GREASED PAN ABOUT 1-2 INCHES APART. BAKE AS INSTRUCTED.
    • Any brand of vegetable shortening will work, however Crisco is a popular and trusted brand.
    • Recipe makes a large batch, about 18 dozen biscuits so cut in half to make a smaller batch.
    • If you don't have buttermilk, you can make a buttermilk "substitute" by combining the milk with a tablespoon of white vinegar or lemon juice; stir and let sit for 5 minutes to thicken. Use in place of buttermilk called for in recipe.
    • If you do not have a biscuit cutter, use a small glass. Dust the rim with flour to prevent sticking.
    • These biscuits are so very soft and are great served straight up; with butter and jam.

    Nutrition

    Serving: 1g | Calories: 235kcal | Carbohydrates: 27g | Protein: 4g | Fat: 13g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 361mg | Potassium: 65mg | Fiber: 1g | Sugar: 3g | Vitamin A: 40IU | Calcium: 110mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @TheFrozenBiscuit or tag #thefrozenbiscuit!
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    Reader Interactions

    Comments

    1. Stephanie Byrd

      May 15, 2022 at 7:14 am

      5 stars
      This is my go to biscuit recipe! It makes an abundant portion for my large family. They turn out great every time. I’ve tried a lot of biscuit recipes, these are the best.

      Reply
    2. Nel

      January 05, 2022 at 10:40 am

      5 stars
      Love this recipe.

      Reply
    3. Paula

      December 25, 2021 at 2:11 pm

      5 stars
      The best biscuits I have ever made ...light fluffy and absolutely delicious ...tastes like my grandmas biscuits so yummy.

      Reply
    4. Mary

      December 17, 2021 at 9:44 am

      5 stars
      In the last two months I have tried several biscuit recipes.
      I have made bread for 40 years, and products like cinnamon rolls. I bought store brand biscuits because I just didn’t have the patience to work at biscuits.
      Right… consider it a mental block . Lol
      Your website was my last recipe search. It is a great recipe- worded well…. And worth following.
      I was delighted at the easy feel of the dough… it makes 18 biscuits so that was thoughtful.
      Thank you- mission Accomplished !

      Reply
    5. Lynn

      November 12, 2021 at 9:05 am

      My family is small(3). How do you cut down this recipe?

      Reply
      • Erin

        November 23, 2021 at 2:34 pm

        Hi Lynn! You could just divide each measurement in half, or make the biscuits as is and freeze half after they are baked.

        Reply
        • Stephanie

          May 07, 2022 at 8:54 am

          Can you freeze the dough for later?

          Reply
      • Kelly R.

        February 26, 2022 at 10:47 am

        When you hit the print function, it actually allows you to adjust the number of biscuits!! It's awesome!

        Reply
    6. Opal

      August 14, 2021 at 3:29 pm

      Great recipe rose well and look real layered can't wait to taste them.

      Reply
      • Erin

        August 22, 2021 at 12:28 am

        Glad to hear you got a good result 🙂 They are really good with this sausage gravy recipe I linked below, or just butter and cold berry jam.
        https://thefrozenbiscuit.com/sausage-gravy/

        Reply
      • Jason

        January 15, 2022 at 8:53 am

        Can you use milk instead of buttermilk?

        Reply
    7. Gene Vandevoir

      August 01, 2021 at 2:20 pm

      Followed recipe to the tee. First time making biscuits from scratch. Brought back to my childhood summers at my grandma's house. The best.

      Reply
    8. Linda

      May 31, 2021 at 11:38 am

      Can you freeze left over dough? Or refrigerate it for how long

      Reply
      • Erin

        June 04, 2021 at 1:08 am

        Technically, yes you can freeze the leftover dough, but that can affect the texture once they are baked. A better option is to store the dough in the fridge (for up to 2 weeks).

        Reply

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    I'm Erin, I enjoy creating rustic, from-scratch recipes using seasonal, accessible ingredients and basic pantry staples. More about

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