crisco – The Funky Oven

These biscuits are super easy and were very good. I think they might have been the best I have ever made. It made 8 biscuits which was perfect for the 5 of us. I am not really a fan of leftover biscuits because they don’t store well.

1/2 cup butter flavored Crisco

2 cups white flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon baking soda

3/4 cup milk

2 tablespoons melted butter

Preheat the oven to 425 degrees. Combine the flour, baking soda, baking powder and salt. Stir until fully combined. Begin to add the Crisco by mixing it into the flour with a fork. The mixture will become crumbly. Mix until it appears as the photo below.

Add in the milk and stir until just combined. Do not over stir.

Prepare a floured surface on a tea towel or baking sheet. Transfer the dough to this surface. Do not roll the dough. Press it gently with your fingers until it is about 1/2 inch thick. Use a round biscuit cutter or a floured end of a glass to cut rounds. Keep the rounds as close as possible because if you re-mix the dough it will not look the same and will fall apart.

Place the rounds in a prepared baking pan with the edges touching. Bake in the 425 degree oven for 9-13 minutes or until golden brown. Rub the tops with melted butter. Bake 1 additional minute.

The reason I like this crust is because it is easy to make and bake. Butter crusts do have a definite savory flavor, but they also are more likely to burn as they bake. The crisco makes a crust with a rich flavor that is really good. Also, the crisco crust will not stick to the pie pan as many butter crusts do.

1 1/3 cup flour

1/2 teaspoon salt

1/2 cup crisco

3 tablespoons cold water

Mix the flour and salt. Using a fork, cut the crisco into the mix until crumbly as pictured.

Add the cold water. Continue to mix with a fork until it looks like this second photo.

Using clean hands, gently knead until it forms a ball. Do not over work. Roll on a floured surface until 1/8 inch thick or until you can see a tea towel through it.