There's nothing quite like the smell of fresh-baked biscuits wafting through the kitchen. These old fashioned Crisco biscuits are a Southern classic that are sure to please. They're light, flaky, and perfect for breakfast, brunch, or dinner.
Why You Will Love This Recipe
These homemade Crisco biscuits made with buttermilk, bake up flaky and fresh from the oven. This old-fashioned recipe is a Southern classic, and it's sure to become a favorite in your household.
- Flour - All purpose flour.
- Baking powder - Make sure it's fresh.
- Sugar - Optional.
- Salt
- Crisco - Or any vegetable shortening.
- Buttermilk - Chilled.
Jump to:
- Why You Will Love This Recipe
- Old Fashioned Crisco Biscuits Ingredients
- How to Make Buttermilk Biscuits with Crisco
- Serving Suggestions
- Related Recipes
- Substitutions and Variations
- Equipment
- Storage and Reheating
- Tips for Success
- Frequently Asked Questions
- Food Safety
- Some Other Recipes We Are Sure You Will Love
- Connect with Smells Like Delish!
- 📖 Recipe
Old Fashioned Crisco Biscuits Ingredients
Not only will these biscuits be a hit with your family, they'll also be healthier than store-bought items - because you know exactly what's going into them.
- Simple to make. You only need a few basic ingredients you've probably got in the pantry, and they take only minutes to make.
- Delicious. These homemade Crisco biscuits are light and flaky.
- Versatile. You can serve them plain, with butter and jam, or with your favorite toppings like our Southern White Pepper Gravy.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How to Make Buttermilk Biscuits with Crisco
You'll be delighted with these flaky homemade biscuits made with buttermilk and Crisco. Not only are they easy to make, but their unique texture and flavor will make your family request you make them more often!
Cut Crisco Shortening Into The Flour
- Preheat oven to 400 degrees F (230 degrees C).
- In a large bowl, whisk together the flour, baking powder, and salt, then add the Crisco shortening.
- Cut in the Crisco shortening until the mixture resembles coarse crumbs.
Mix In The Buttermilk
Make sure to use chilled buttermilk. Buttermilk reacts with the baking soda to make light, fluffy biscuits.
If you don't have buttermilk, you can mix whole milk and 1 tablespoon of lemon juice or vinegar to make a buttermilk substitute.
- Fold the buttermilk into the flour until just combined.
- Scrape the bowl sides and form a ball.
PRO TIP: If you have time, chill the dough for 30 minutes or so, the result will be even flakier biscuits.
Cut Biscuits Out
- Turn the dough out onto a lightly floured surface and knead for 10-12 times, or until the dough comes together.
- Roll out the dough to ½-inch thickness.
Bake Until Golden Brown
- Cut out biscuits using a 2 ½ to 3-inch biscuit cutter.
- Place the biscuits in a 9x13" baking dish, or cast iron skillet that has been lightly greased or sprayed with nonstick cooking spray.
- Bake for 20-25 minutes, or until golden brown. Serve while warm.
Serving Suggestions
You'll be delighted with these flaky, buttery homemade biscuits made with buttermilk and Crisco. Not only are they easy-to-make, but their unique texture and flavor will leave your taste buds wanting more!
Serve them with smothered in our Southern White Pepper Gravy, or with some of our sides that go perfectly with this Crisco recipe for biscuits:
- Cajun Shrimp and Grits
- Air Fryer Diced Potatoes
- Air Fryer Sausage Patties
- Broccoli Bacon Quiche
- Air Fryer Diced Potatoes
- Collard Greens in the Crockpot
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Related Recipes
Substitutions and Variations
Here are a few substitutions and variations when making this Crisco recipe for biscuits:
- Substitute any type of shortening for the Crisco.
- Add 1 tablespoon of sugar to the dough for a sweeter biscuit.
- You can add ½ cup of shredded cheddar cheese to the dough for cheesy biscuits.
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this homemade, Crisco biscuit recipe.
Storage and Reheating
- Store the biscuits in an airtight container at room temperature for up to 3 days.
- Freeze the biscuits for up to 2 months. Thaw overnight in the refrigerator before reheating.
- To reheat, bake the biscuits at 350 degrees F (175 degrees C) for 10-12 minutes, or until heated through.
Tips for Success
- For extra flaky biscuits, chill the dough for 30 minutes before rolling it out.
- Don't overwork the dough, or the biscuits will be tough.
- Bake the biscuits in a hot oven for a golden brown crust.
Frequently Asked Questions
There are a few reasons why your biscuits might not rise. One possibility is that you overworked the dough. Another possibility is that you didn't add enough baking powder.
Overworking the dough is the most common reason for tough biscuits. Make sure to handle the dough gently and only knead it until it just comes together.
There are a few things you can do to make your biscuits more flaky. First, use cold buttermilk. Second, don't overwork the dough. Third, chill the dough for at least 30 minutes before baking.
Food Safety
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using a gas stove.
See more guidelines at USDA.gov.
Some Other Recipes We Are Sure You Will Love
Connect with Smells Like Delish!
📖 Recipe
Old Fashioned Crisco Biscuits
Ingredients
- 2 cup flour
- 1½ teaspoon baking powder
- 1 tablespoon sugar optional
- ¾ teaspoon salt
- ½ cup vegetable shortening Crisco or any brand vegetable shortening
- ⅔ cup milk
Instructions
- Preheat oven to 400 degrees F (230 degrees C).
- In a large bowl, whisk together the flour, baking powder, and salt, then add the Crisco shortening.2 cup flour, 1½ teaspoon baking powder, 1 tablespoon sugar, ¾ teaspoon salt, ½ cup vegetable shortening
- Cut in the Crisco shortening until the mixture resembles coarse crumbs.
- Fold the buttermilk into the flour mixture and fold together until just combined.⅔ cup milk
- Scrape the bowl sides and form a ball.PRO TIP: For the flakiest biscuits chill for 20 to 30 minutes in the refrigerator before rolling out the dough.
- Turn the dough out onto a lightly floured surface and knead for 10-12 times, or until the dough comes together.
- Roll out the dough to ½-inch thickness.
- Cut out biscuits using a 2 ½ to 3-inch biscuit cutter.
- Place the biscuits in a 9x13" baking dish, or cast iron skillet that has been lightly greased or sprayed with nonstick cooking spray.
- Bake for 20-25 minutes, or until golden brown. Serve while warm.
Notes
- For extra flaky biscuits, chill the dough for 30 minutes before rolling it out.
- Don't overwork the dough, or the biscuits will be tough.
- Bake the biscuits in a hot oven for a golden brown crust.
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