How to make Crisco biscuits with shortening are here! No butter fluffy biscuit recipe if you don’t have any or need to have a dairy free option. Quick easy side dish you can serve with dinner year round.
Biscuits with shortening are easy to make year round when you may not have butter on hand. Whipped together without the need to rise they can be made in just 10 minutes and paired with your meal every single night. So easy it is a great beginner kids recipe too. (affiliate links present)
After making our easy 4 ingredient basic biscuits with Bisquick I thought we would try another method. If you don’t have that yellow box on hand you might need to use all purpose flour, which we feature here. It doesn’t have to be this name brand either. Most stores have their own store brand of shelf stable shortening which will work the same way.
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For these you will want this product to be cold or room temperature. Melted won’t achieve the fluffy texture you want when they are done. Minimal mixing is important to getting that moist texture with layer upon layer of flaky bites. Last but not least, cut quick without twisting, we will go over these tips a bit more later too. 😉
Biscuits with Crisco
Crisco is a popular brand of shortening, which is a solid fat made from vegetable oils. It was first introduced in 1911 and quickly became a staple in American kitchens. It comes in a can and is a combination of the words crystallized and “cottonseed oil, as the latter was the primary ingredient used when it was first created.
- It is a type of shortening, which means it is a solid fat used in baking and cooking to add tenderness and moisture to various recipes. It is often used as a substitute for butter or other solid fats in baking.
- Crisco is made from vegetable oils, such as soybean, cottonseed, and palm oil. These oils undergo a hydrogenation process, converting them from liquid oils to solid fats.
- You can use it in baking to make flaky pot pie crust, tender biscuits, and moist cakes. It can also be used for frying, greasing baking pans, and creating creamy frostings.
- This is very popular because it has a long shelf life and does not require refrigeration, making it a convenient pantry staple.
- Recently it has become available in different forms beyond a can such as sticks or tubs to accommodate various culinary needs.
Alternatives to Crisco are other vegetable based shortenings, butter replacements or coconut oil now available on the market. Many recipes still call for the use of shortening, especially in baking, where it can create desirable textures and results. Keep these plain or add diced fruit like our Strawberry Biscuit here!
Crisco Biscuit Recipe
You are going to need a round cutter to get an even shape so they bake evenly the entire time they’re in the oven. There are tricks and tips on how to cut biscuits so they stay flaky and don’t stiffen up. To achieve the perfect texture use these ingredients and keep these in mind;
- 2 c all purpose flour
- 4 tsp baking powder
- 1/2 c shortening Crisco was used, cold is better than room temperature – not melted
- 2/3 c milk whole is best, or lactose free variety
Baking Powder Biscuits
Ensure that your butter or shortening is cold when making the biscuit dough. Cold fat creates steam pockets in the biscuits, leading to flakiness. When combining the ingredients to form the dough, avoid over-mixing as that can result in tough biscuits. Mix just until the dough comes together.
After mixing the dough, gently pat it down on a lightly floured surface to the desired thickness (usually about 1/2 to 3/4 inch). Alternatively, you can lightly roll it with a rolling pin. Be gentle and avoid pressing down too hard to maintain the flaky texture.
Use a sharp biscuit cutter or a round cookie cutter to cut the biscuits. Avoid twisting the cutter while cutting the dough, as this can seal the edges and prevent proper rising during baking. Press straight down and lift it up without twisting. Place the cut biscuits close together on a baking sheet, but not touching. The close proximity helps them rise and support each other during baking.
Buttermilk Biscuits with Crisco
To achieve a flaky result, you should preheat your oven to a high temperature, usually around 400-425°F. The high heat promotes rapid rising and browning.
- In this case we will pre heat oven to 400 degrees F.
- Prepare a sheet pan or 9×13 baking dish with nonstick cooking spray, parchment paper or spreaded melted butter.
- In a large bowl, whisk together the flour, baking powder, salt and sugar.
- Using a pastry blender, cut the shortening into the flour mixture until completely blended.
- The mixture will look like clumps of sand when dough forms, that is ok. Will resemble coarse crumbs.
- 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 for 20 to 22 minutes until golden brown. Brush with melted butter on top and serve. If you need an alternative with no milk, try our Hardees biscuits recipe instead.
You could make these a bit larger and make our copycat Whataburger honey butter chicken biscuit style. You’d just need to fry or air fry a patty to slide inside with a few pickles.
Another “fat option” would be our Mayonnaise Biscuits. That is right, you can use a few spoonfuls of that. Just 3 ingredients and fluffy!
Yes, when making biscuits with Crisco (or any other type of shortening), it’s essential to use it cold to achieve the best results. Keeping it cold helps create the desired flakiness when incorporating with a pastry cutter into the dough. When mixed with the dry ingredients, it will then form small solid fat pockets in the dough. These pockets of fat melt and create steam when baking which lifts and separates each layer.
The choice between using shortening or lard for biscuits ultimately comes down to personal preference and desired characteristics in the finished biscuits. Both fats have their unique qualities that can affect the texture, flavor, and overall outcome. Shortening tends to create a very tender, light, and flaky texture. It has a slight pork flavor, which can add a subtle savory note to the result.
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- 1 baking sheet or casserole dish
- Preheat the oven to 400 degrees F. Prepare a 9×13 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 for 20 to 22 minutes until golden brown. Brush with melted butter on top and serve.