Crisco Flaky Old Fashioned Biscuits

Crisco Flaky Old Fashioned Biscuits

Ingredients

Instructions

Preheat oven to 425°F (220°C). Use an ungreased baking sheet or line it with parchment paper.
In a large mixing bowl, stir together 4 cups all-purpose flour, 2 tablespoon baking powder, 2 tablespoon granulated sugar, and 2 teaspoon salt.
Grate ⅔ cup butter (cold) using a cheese grater and stir into the flour mixture OR cut butter into small pieces and use a pastry cutter to cut the fat into the flour mixture until it resembles coarse meal or sand.
Gradually pour in 2 cup milk or buttermilk while stirring until the dough just comes together. Avoid overmixing to keep the biscuits tender.
Turn the dough out onto a clean, lightly floured countertop. Gather it into a ball and press it down until it is about 1 inch thick.
Use a circle biscuit cutter or the rim of a drinking glass to cut out your biscuits. Collect any dough scraps, press them back together, and continue cutting until all the dough is used. This recipe makes anywhere from 6 large biscuits to 10 smaller.
Place the cut biscuits onto the prepared baking sheet. Bake in the preheated oven for 12-15 minutes or until the tops are golden brown. The size of your biscuits will alter the cooking time slightly so watch closely.
Remove from the oven and brush the tops with melted butter for added flavor and a glossy finish.

Notes

PRO TIPS:

Keep your butter or shortening as cold as possible. Place it into the freezer for 10 to 15 minutes before using in the recipe for extra flaky results.
Handle the dough with your hands as little as possible.
Work quickly to keep your dough cold. If you need to, pop the formed biscuits into the fridge for 15 to 30 minutes to chill before baking.

Nutrition