Shake And Bake Biscuits
These homemade Shake and Bake Biscuits are quick, flaky, and buttery, perfect for breakfast or as a side, with a tender crumb and golden crust.
Ingredients
Instructions
- Place flour and Crisco in a large plastic bowl with a lid. Shake until it resembles cornmeal.
- Add buttermilk to the mixture and shake until well combined.
- Turn the mixture onto a floured pastry sheet. Roll out and cut into biscuits.
- Place the biscuits on an ungreased pan.
- Bake at 450°F until golden brown.
Tips & Substitutions
For a lighter texture, ensure the Crisco is cold before mixing it with the flour. If you don't have buttermilk, you can substitute with regular milk mixed with a tablespoon of vinegar or lemon juice. Make sure to shake the mixture well to incorporate air, mimicking the fluffy texture of biscuits found in American recipes. For added flavor, consider incorporating herbs or cheese into the dough.
Serving Suggestions
These biscuits are perfect for breakfast or as a side for dinner. Serve them warm with butter and jam, or alongside homemade gravies. They pair beautifully with Grandma Ruth's Gingerbread for a comforting meal. For a balanced meal, consider serving them with a fresh salad or a hearty soup.
Storage & Reheating
Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze them for up to a month. To reheat, place the biscuits in a preheated oven at 350°F for about 10 minutes, or until warmed through, to restore their original texture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Shake And Bake Biscuits contains roughly 165 calories, with 6g protein, 27g carbohydrates, and 3g fat. It is a good source of protein (12% 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 all-purpose flour instead of self-rising flour?
Yes, you can use all-purpose flour. Just add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt for every cup of all-purpose flour to mimic the self-rising flour effect. This ensures your biscuits will still rise and have the desired texture.
How can I make these biscuits dairy-free?
To make these biscuits dairy-free, substitute buttermilk with a non-dairy milk alternative, such as almond or oat milk, mixed with a tablespoon of lemon juice or vinegar to create a similar acidity. This will help achieve the same fluffy texture without dairy.
What can I add to the biscuit dough for extra flavor?
Consider adding shredded cheese, herbs like rosemary or thyme, or even chopped jalapeños for a kick. You can also mix in dried fruits, such as cranberries or blueberries, if you want a sweeter twist, pairing well with recipes like Blueberry Gelatin Salad.
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).