There’s just something about the smell of fresh biscuits that makes a house feel like home and everything is instantly warmer — like the kitchen is giving you a hug.. Whether they’re soaking up sausage gravy and stealing the spotlight at breakfast, slathered with honey and butter in the afternoon, or being piled high with strawberries and cream for dessert, these biscuits are buttery, soft, and cozy as can be.

This is the kind of recipe that feels like a memory. It’s simple, no-fuss, and totally comforting — just the way biscuits should be.

**✨ Why I Love It:**

This recipe makes the kind of biscuits that **don’t need bragging** — they just show up soft, fluffy, and golden every time. I love how forgiving the dough is and how you can toss it together without a mixer or fancy tools. It’s fast, comforting, and works with literally any meal — from hearty dinners to light, sweet treats and has become my go-to whether I’m cooking for a crew or needing something simple for a quiet meal.
Also: when they hit the oven? The whole kitchen smells like comfort.

Category: Everyday Meals, Comfort Food, Dinners

Tags: Family Favorite, Freezer-Friendly, Weeknight Staple

📝 Ingredients:

2¾ cups self-rising flour
2 egg-sized globs of Crisco (about 6 tablespoons)
1 cup cold buttermilk
½ stick (4 tablespoons) butter, melted

🍳 Directions:

Preheat oven to 500°F.
Pour the self-rising flour into a large bowl — you want room to work. Using the back of your hand, gently pat the center down to form a soft “nest,” pushing some flour higher up the sides of the bowl.
Pour the cold buttermilk into the center of the nest. Add the Crisco globs to the buttermilk, and use your fingers to mush them together. Start by working the shortening into the milk, then begin pulling in flour using a kind of whole-handed pinching motion with a little wrist rotation (I know… it sounds weird, but it works).
The motion might feel awkward at first, but it really does become natural the more you do it — and if you find your own way of mixing, that’s okay too! The key is to gently combine just until a soft dough forms. Don’t overwork it.
Turn the dough onto a floured surface and pat it out to about ½–¾ inch thick.
Use a biscuit cutter or floured glass to cut out biscuits. Gently rework the scraps if needed.
Grease a cast iron pan with a little extra Crisco. (I can’t speak for how these turn out in anything else — I always use cast iron.)
Place biscuits into the pan, spaced evenly. If they touch, you’ll get softer sides with slightly longer bake time. If they don’t touch, you’ll get crispier edges.
Bake for 10–12 minutes, or until the tops are golden brown. (Watch closely — oven temps vary. Note what works for you!)
As soon as they come out, brush with melted butter.

👩‍🍳 Katie’s Tips:

Cold buttermilk is key. It helps with the rise and keeps the texture tender.
If your Crisco blobs aren’t “egg-sized,” don’t stress. It’s a forgiving dough.
If you don’t have a biscuit cutter, a floured glass works great! — But honestly, I just use a can that I took the top and bottom out of and washed well as my biscuit cutter - use what works for you!
If the tops are browning too quickly, drape a sheet of foil over the top for the remainder of the baking time.
Want extra color on top? Broil for the last 1–2 minutes (but watch closely).
These freeze beautifully — I sometimes double the batch and freeze half for another day.

🩷 From My Kitchen to Yours:

These biscuits have become a family staple — they’re the kind of simple, buttery comfort that fills more than your plate. Whether you’re making a Sunday breakfast spread or sneaking one warm from the pan, I hope they bring a little joy (and a lot of flavor) to your table.