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Classic Crisco Buttermilk Biscuits

Crisco Classic Buttermilk Biscuits-1

Prep Time: 15 Minutes

Cook Time: 15 Minutes

Total Time: 30 Minutes

Yield: 10-12 biscuits

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Crisco Classic Buttermilk Biscuits-1

Ingredients

  • Crisco® Original No-Stick Cooking Spray
  • 1 3/4 C. self-rising flour
  • 1/4 tsp. Clabber Girl® Baking Soda
  • 1/4 tsp. salt
  • 3 Tbsp. Crisco® All-Vegetable Shortening
  • 1 C. buttermilk
  • 1/4 C. all-purpose flour
  • 2 Tbsp. butter, melted

Directions

  1. Position the oven rack in the center of the oven.  Heat oven to 475°F.  Spray an 8″ cake pan with no-stick spray.
  2. Pulse self-rising flour, baking soda, and salt in a bowl of a food processor fitted with metal blade. Sprinkle shortening over flour mixture; pulse just until mixture forms pea-sized chunks.*
  3. Pour buttermilk over the mixture; pulse until well-blended and a soft, sticky dough is formed. Let stand for 2-3 minutes.
  4. Place all-purpose flour in a small, shallow dish. Spray an ice cream scoop with no-stick cooking spray.  Scoop dough into 10-12 portions; roll in flour to lightly dust each biscuit; shake off excess flour. Place biscuits close together in prepared pan; brush biscuits with melted butter.
  5. Bake 15 minutes or until lightly golden brown. Let stand 2-3 minutes before serving warm.

*If you do not have a food processor, you can combine the dry ingredients in a large bowl and cut in shortening with a pastry blender or 2 knives. Pour buttermilk over the mixture and stir well until blended; allow to stand for 2-3 minutes. Continue with steps 4 and 5.

Classic Crisco Buttermilk Biscuits

Crisco Classic Buttermilk Biscuits-1

Prep Time: 15 Minutes

Cook Time: 15 Minutes

Total Time: 30 Minutes

Yield: 10-12 biscuits

Ingredients

  • Crisco® Original No-Stick Cooking Spray
  • 1 3/4 C. self-rising flour
  • 1/4 tsp. Clabber Girl® Baking Soda
  • 1/4 tsp. salt
  • 3 Tbsp. Crisco® All-Vegetable Shortening
  • 1 C. buttermilk
  • 1/4 C. all-purpose flour
  • 2 Tbsp. butter, melted

Directions

  1. Position the oven rack in the center of the oven.  Heat oven to 475°F.  Spray an 8″ cake pan with no-stick spray.
  2. Pulse self-rising flour, baking soda, and salt in a bowl of a food processor fitted with metal blade. Sprinkle shortening over flour mixture; pulse just until mixture forms pea-sized chunks.*
  3. Pour buttermilk over the mixture; pulse until well-blended and a soft, sticky dough is formed. Let stand for 2-3 minutes.
  4. Place all-purpose flour in a small, shallow dish. Spray an ice cream scoop with no-stick cooking spray.  Scoop dough into 10-12 portions; roll in flour to lightly dust each biscuit; shake off excess flour. Place biscuits close together in prepared pan; brush biscuits with melted butter.
  5. Bake 15 minutes or until lightly golden brown. Let stand 2-3 minutes before serving warm.

*If you do not have a food processor, you can combine the dry ingredients in a large bowl and cut in shortening with a pastry blender or 2 knives. Pour buttermilk over the mixture and stir well until blended; allow to stand for 2-3 minutes. Continue with steps 4 and 5.

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