8 Biscuits
Fluffy, buttery biscuits with a tender crumb, perfect for breakfast or as a side, appealing to those who enjoy warm, homemade baked goods with a crispy exterior.
Ingredients
Instructions
- Cut the Crisco into the self-rising flour until the mixture resembles coarse crumbs.
- Pour in the buttermilk and stir with a spoon until a soft dough forms.
- Turn the dough out onto a floured surface and gently knead.
- Roll out the dough to about 1/2 inch thickness.
- Use a biscuit cutter to cut out 8 biscuits.
- Heat Crisco oil in a skillet or frying pan.
- Place the biscuits in the hot oil, turning them upside down to coat.
- Bake in a preheated oven at 400°F for about 10 minutes or until golden brown.
Tips & Substitutions
For fluffier biscuits, make sure not to overwork the dough. If you don't have buttermilk, you can substitute with regular milk mixed with a tablespoon of vinegar or lemon juice. For a variation, consider adding shredded cheese or herbs to the dough for extra flavor. These biscuits pair wonderfully with dishes like Aunt Jane's Pound Cake for a delightful meal.
Serving Suggestions
Serve these biscuits warm, with butter, honey, or your favorite jam for a delicious breakfast or snack. They also make a great side for fried chicken or a hearty stew. For a tasty twist, try them alongside Mini Cream Cheese Biscuits for a delightful brunch spread.
Storage & Reheating
Store leftover biscuits in an airtight container at room temperature for up to 2 days. To reheat, place them in a preheated oven at 350°F for about 5-7 minutes until warm. If you want to keep them longer, freeze the baked biscuits in a freezer bag for up to 3 months. Thaw and reheat before serving.
Nutrition & Diet Analysis (per serving)
Each serving of 8 Biscuits contains roughly 44 calories, with 2g protein, 4g carbohydrates, and 2g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use all-purpose flour instead of self-rising flour?
Yes, you can use all-purpose flour, but you'll need to add baking powder and salt to achieve the same leavening effect. Use about 2 cups of all-purpose flour, add 2 tablespoons of baking powder, and 1/2 teaspoon of salt to substitute for the self-rising flour.
Why are my biscuits not rising properly?
If the biscuits aren't rising, it could be due to old self-rising flour, which loses its potency over time. Ensure your baking powder is fresh and that you gently mix the dough, as overworking can also lead to dense biscuits.
Can I bake these biscuits instead of frying them?
Absolutely! To bake instead of fry, place the cut biscuits on a baking sheet lined with parchment paper and brush the tops with melted butter. Bake in a preheated oven at 400°F for about 10-12 minutes or until golden brown.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).