Crisco Biscuits

Susan Feliciano


I found some butter flavor crisco, so I tried my biscuit recipe with that. They turned out nice - but not quite like my aunt's. I'll keep working on these. Anyway, they were good enough to elicit gasps of admiration from the family, and they sure went down well with sorghum poured on!


★★★★★ 1 vote

10 biscuits
10 Min
15 Min


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  • 2 c
    all purpose flour
  • 1 Tbsp
    baking powder
  • 1/2 tsp
    baking soda
  • 3/4 tsp
  • 1 Tbsp
  • 1/3 c
    butter flavor crisco
  • 3/4 c

How to Make Crisco Biscuits


  1. Preheat oven to 450 degrees. Get a baking stone or biscuit pan. This does not have to be greased.
  2. Stir together flour, baking powder, baking soda, salt, and sugar. Cut in crisco with a pastry cutter until well blended. Stir in buttermilk until it forms a soft ball of dough that pulls away from the sides of the mixing bowl.
  3. Turn dough out on floured surface or into a bread bowl dusted with a little flour. Knead gently 5-6 strokes. Do not work in too much flour. Keep dough light. Do not overwork. Roll out to a minimum of 1/2" thick. Cut biscuits with sharp cutter.
  4. Place biscuits on baking stone or in pan, with sides just barely touching. Bake for 12-15 minutes, until browned and risen up high. Remove from oven and IMMEDIATELY cover with a clean towel so biscuits steam themselves. This makes them softer. Serve with butter, jam, honey, or sorghum.
  5. NOTE: I just read that if you want your biscuits to be more brown on the top, brush them with a little butter or cream before baking.

Printable Recipe Card

About Crisco Biscuits

Course/Dish: Other Breakfast, Biscuits
Main Ingredient: Flour
Regional Style: Southern

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