Joann'S Biscuits
Fluffy, buttery biscuits with a hint of sweetness, perfect for breakfast or as a snack, suitable for family gatherings or casual meals.
Ingredients
Instructions
- Mix self-rising flour, baking powder, powdered sugar, and Crisco gently in a bowl.
- Add buttermilk and stir until just combined.
- Roll out the dough to a thickness of 1/2 to 1 inch on a floured surface.
- Cut out biscuits with a biscuit cutter.
- Place biscuits on a baking sheet and bake at 400°F for 10 to 15 minutes until golden brown.
Tips & Substitutions
For a richer flavor, consider substituting half of the Crisco with butter. If you don’t have self-rising flour, you can make your own by combining 2 cups of all-purpose flour with 3 teaspoons of baking powder and 1/2 teaspoon of salt. Be careful not to overmix the dough when adding buttermilk, as this can lead to tough biscuits. For a cheesy twist, try adding shredded cheese to the dough.
Serving Suggestions
These biscuits are perfect for breakfast alongside butter and jam or as a side with soups and stews. They pair beautifully with Seasoned Cheese Biscuits for a delightful brunch spread. For a heartier meal, serve them with gravy or alongside fried chicken for a classic American dish.
Storage & Reheating
Store leftover biscuits in an airtight container at room temperature for up to 2 days. To reheat, wrap them in foil and place in a preheated oven at 350°F for about 5-10 minutes until warmed through. Alternatively, you can microwave them for about 15-20 seconds, though they may lose some of their crispness.
Nutrition & Diet Analysis (per serving)
Each serving of Joann'S Biscuits contains roughly 102 calories, with 3g protein, 18g carbohydrates, and 2g fat. It is a good source of calcium (11% 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 make these biscuits ahead of time?
Yes, you can prepare the dough ahead of time and refrigerate it for up to 24 hours before baking. Just roll out and cut the biscuits, then cover them tightly in plastic wrap. When you're ready to bake, you can either let them sit at room temperature for about 15 minutes or bake them straight from the fridge, adding a couple of extra minutes to the cooking time.
What can I use instead of buttermilk?
If you don't have buttermilk on hand, you can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for about 5 minutes until it thickens slightly. This will give you a similar tangy flavor and acidity that buttermilk provides in the recipe.
Can I freeze the biscuits?
Yes, you can freeze the biscuits either before or after baking. To freeze unbaked biscuits, arrange them on a baking sheet, freeze until solid, then transfer to a freezer bag. To bake, you can cook them from frozen, adding a few extra minutes to the baking time. If you've baked them, store in a freezer-safe container for up to 3 months.
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).