Flaky Never Fail Biscuits
Light, flaky, and easily made biscuits with a tender crumb, perfect for breakfast, brunch, or as a side dish to hearty meals, appealing to bakers of all levels.
Ingredients
Instructions
- Sift dry ingredients together in a mixing bowl.
- Cut in Crisco until well combined.
- Add milk and stir quickly with a fork until the dough follows the fork around the bowl.
- Turn the dough onto a lightly floured surface and knead gently with the heel of your hand.
- Pat the dough to 1/2-inch thickness.
- Cut with a biscuit cutter and place on an ungreased baking sheet.
- Bake in a 450°F oven for 10 to 12 minutes.
Tips & Substitutions
For perfectly flaky biscuits, make sure your Crisco is very cold before cutting it into the flour mixture. If you don’t have cream of tartar, you can substitute it with an equal amount of baking powder. Additionally, you can use buttermilk instead of sweet milk for a richer flavor. Keep your mixing to a minimum to avoid tough biscuits.
Serving Suggestions
These flaky biscuits are perfect for breakfast, served with butter and jam, or as a side to hearty dishes like chicken and gravy. They also pair beautifully with Helen'S Salad for a light lunch. Consider serving them warm alongside a bowl of soup or stew for a comforting meal.
Storage & Reheating
Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a zip-top bag for up to 3 months. To reheat, place them in a preheated oven at 350°F for about 10 minutes, or until warmed through. This helps maintain their flaky texture.
Nutrition & Diet Analysis (per serving)
Each serving of Flaky Never Fail Biscuits contains roughly 42 calories, with 0g protein, 10g carbohydrates, and 0g fat. It is an excellent source of potassium (53% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1118mg per serving (49% 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 you may need to adjust the liquid slightly as whole wheat flour absorbs more moisture. Start with a 3/4 cup of milk and add more as needed to achieve the right dough consistency.
What can I do if my biscuits don't rise?
If your biscuits don't rise, it could be due to expired baking powder or not incorporating the fat properly. Make sure your leavening agents are fresh, and cut in the Crisco until the mixture resembles coarse crumbs, ensuring an even distribution for optimal rising.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough ahead of time and refrigerate it for up to 24 hours. When ready to bake, roll out the dough and cut your biscuits as usual. You may need to add a few extra minutes to the baking time if the dough is cold.
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).