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Can You Make Biscuits with Crisco? Easy Flaky Homemade Recipe

If you’ve ever asked yourself, “Can I make biscuits with Crisco?”, the answer is a resounding yes! I discovered this little trick one morning when I didn’t have enough butter for breakfast.

I wanted flaky, tender biscuits fast, so I grabbed my trusty Crisco and gave it a try. The result? Perfect golden biscuits with layers that pull apart beautifully.

Growing up, I always loved weekends where the kitchen smelled like fresh biscuits. Now, even with my busy schedule, baking these Crisco biscuits feels like a comforting ritual. My Maltese dogs, who usually curl up under my desk while I cook or work, sat patiently watching, hoping for a crumb or two.

If you’re ready to try making biscuits with Crisco, here’s everything you need to know—from ingredients to tips for perfection.

Why Use Crisco in Biscuits?

Crisco is a solid vegetable shortening, and it works wonders in biscuit dough. Unlike butter, which contains water, Crisco stays solid at room temperature. This is key because when it melts in the oven, it creates tiny layers in the dough—giving your biscuits flaky, tender texture.

Other benefits of using Crisco include:

• Consistency: It doesn’t vary like butter sometimes does.
• Flakiness: Creates distinct layers that make biscuits light and airy.
• Versatility: Works well in both savory and sweet biscuits.

Whether you’re making classic breakfast biscuits or experimenting with flavors like cheese, garlic, or cinnamon sugar, Crisco is a reliable choice.

Ingredients for Crisco Biscuits

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 2 tablespoons sugar (optional)
• 1/3 cup Crisco (solid, not melted)
• 3/4 cup milk (or buttermilk for extra tenderness)

Optional additions: shredded cheddar cheese, garlic powder, or chopped fresh herbs.

Step-by-Step Instructions

Step 1: Preheat the Oven
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar (if using).

Step 3: Cut in the Crisco
Add the Crisco to the flour mixture. Using a pastry cutter or your fingers, cut the Crisco into the flour until the mixture resembles coarse crumbs. Tiny pea-sized pieces of Crisco are perfect—they create those flaky layers when baking.

Step 4: Add Milk
Gradually pour in the milk, stirring with a fork or spatula until the dough comes together. Be careful not to overmix—overworking the dough will make biscuits tough.

Step 5: Knead Lightly
Turn the dough onto a lightly floured surface. Gently knead 3–4 times to bring it together, then flatten to about 1-inch thickness.

Step 6: Cut Biscuits
Use a biscuit cutter or the rim of a glass to cut out biscuits. Place them on the baking sheet, leaving a little space between each.

Step 7: Bake
Bake for 12–15 minutes, or until the tops are golden brown.

Step 8: Serve
Serve warm with butter, honey, jam, or your favorite breakfast sides.

Tips for Perfect Crisco Biscuits

Here are some tips I’ve learned after years of baking:

• Keep Crisco Cold: This ensures flaky layers.
• Minimal Kneading: Overmixing leads to tough biscuits.
• Flavor Variations: Try adding garlic powder, chopped herbs, or shredded cheese for a savory twist.
• Storage: Keep leftovers in an airtight container for 2–3 days, or freeze for longer. Reheat in the oven for that fresh-baked taste.

Personal Story: My Kitchen Experiment

I remember the first time I made these biscuits with Crisco. It was a quiet Saturday morning. I didn’t have any butter, but I wanted fresh biscuits for breakfast. My Maltese dogs, usually napping under my desk, were unusually attentive that morning.

I measured out the Crisco, cut it into the flour, and mixed the dough. The aroma as they baked filled the kitchen—it was warm, comforting, and just like the biscuits I remembered from my childhood. Pulling them from the oven, I sliced one open to reveal perfectly flaky layers. I spread a little honey on top, and it was instant happiness.

Since then, Crisco biscuits have become my go-to when I want something quick, flaky, and reliable.

Variations to Try

Once you’ve mastered the basic Crisco biscuit, you can experiment:

• Cheese Biscuits: Add ½ cup shredded cheddar or parmesan.
• Herb Biscuits: Mix in 1 teaspoon garlic powder or 1 tablespoon chopped rosemary or thyme.
• Sweet Biscuits: Sprinkle cinnamon sugar on top before baking.
• Breakfast Biscuits: Add cooked bacon or sausage bits inside the dough.

Related Recipes & Guides

• Easy Drop Biscuits
• Honey Biscuits Recipe
• Vanilla Bean Biscuits
• Biscuit hub – Find all of our biscuit recipes here

So yes, you can make biscuits with Crisco, and they’re just as delicious—often even flakier—than butter-based versions. They’re perfect for a weekday breakfast, a weekend brunch, or holiday gatherings.

If you try this recipe, I guarantee it will become a new favorite. The biscuits are easy, reliable, and perfect for experimenting with flavors. Next time you’re craving a warm, flaky biscuit but don’t have butter on hand, reach for the Crisco—you’ll be glad you did.