Beautiful Biscuits
Golden, flaky biscuits with a tender crumb, perfect for breakfast or as a side. Their buttery flavor and soft texture make them a family favorite or brunch staple.
Ingredients
Instructions
- Mix flour, baking powder, and salt in a bowl.
- Cut Crisco into the flour mixture using a fork until crumbly.
- Add milk and stir just enough to hold the dough together.
- Knead the dough about 10 times on a floured surface.
- Roll out the dough to 1/4 to 1/2-inch thickness.
- Cut out biscuits using a cutter or glass.
- Place biscuits an inch apart on an ungreased baking sheet.
- Bake at 425°F for 12 to 15 minutes or until browned.
Tips & Substitutions
For a richer flavor, consider substituting half of the Crisco with unsalted butter. Ensure your ingredients are chilled for flakier biscuits, and avoid overmixing the dough to maintain tenderness. If you like a little sweetness, add a tablespoon of sugar to the dry ingredients. This recipe is a great base that can be adapted to create variations like herb biscuits or cheese biscuits.
Serving Suggestions
These beautiful biscuits are perfect for breakfast, served warm with butter and jam. They also complement savory dishes, making them a great side for soups or stews. For a delightful dessert, pair them with homemade butterfinger ice cream for a sweet twist. Enjoy them fresh from the oven for the best texture and flavor.
Storage & Reheating
Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. To reheat, place them in a preheated oven at 350°F for about 10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Beautiful Biscuits contains roughly 22 calories, with 0g protein, 4g carbohydrates, and 1g fat. Note that it is relatively high in sodium, at 571mg per serving (25% of the Daily Value).
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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the biscuits may be denser and have a nuttier flavor. To ensure they remain fluffy, consider mixing half all-purpose and half whole wheat flour. Adjust the liquid as needed, as whole wheat flour can absorb more moisture.
What can I do if my dough is too sticky?
If your dough is too sticky, lightly flour your work surface and your hands while kneading. You can also add a little more flour, a tablespoon at a time, until the dough is manageable. Be careful not to add too much, as it can make the biscuits tough.
Can I make the dough ahead of time?
Yes, you can make the dough ahead of time! Wrap it tightly in plastic wrap and refrigerate for up to 24 hours. When you're ready to bake, roll out the dough and cut your biscuits as instructed. This is a great way to save time for busy mornings.
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).