Biscuits—flaky, buttery, and often served with a pat of melting butter on top—are a beloved staple in Southern cuisine and home kitchens around the world. But when it comes to crafting the perfect biscuit, one question reignites debates among bakers: should you use butter or Crisco as your fat of choice?
This debate isn’t just about flavor—it’s about texture, shelf life, ease of use, and even personal or family tradition. Whether you’re a novice baker or a seasoned kitchen pro, choosing between butter and Crisco can have a dramatic impact on the quality of your biscuits.
In this comprehensive guide, we’ll explore both options in detail. We’ll compare baking results side by side, explain the chemistry behind how each type of fat affects dough, and offer tips and tricks that will elevate your homemade biscuits to bakery-level perfection.
Understanding the Role of Fat in Biscuit Dough
Before comparing butter and Crisco, it’s essential to understand the role fat plays in biscuit dough:
1. Texture and Volume
Fat coats gluten proteins in flour, preventing too much gluten development. This helps biscuits stay tender rather than chewy. Additionally, solid fats like butter or shortening are cut into the flour in chunks. These chunks melt during baking, leaving behind air pockets that create rise and flakiness.
2. Flavor Contribution
This is where the big difference shows up. Butter delivers rich, nuanced flavor that most people find essential to a truly great biscuit. Crisco and shortening, on the other hand, are flavorless—making them a more neutral option. However, their neutral flavor allows them to be more versatile in certain recipes.
3. Melting Point Variance
Butter melts at a lower temperature than shortening. This means during baking, butter can release moisture and fat sooner, potentially reducing the final rise and creating a more tender—but less fluffy—biscuit. Crisco has a higher melting point and can hold shape longer, supporting more lift and structural integrity.
Pros and Cons of Using Butter in Biscuits
Butter is the go-to fat for many bakers—not just in biscuits but in pastries, cookies, cakes, and more. But let’s look more specifically at how it fares in biscuit-making.
Pros of Butter
- Superior Flavor: Butter offers a creamy, savory taste that makes the biscuits more satisfying and rich.
- Improved Browning: With the natural sugars in butter, biscuits brown beautifully and evenly, giving them the classic golden hue.
- Authentic Texture: While butter can make biscuits slightly more tender, many find that this “tenderness” is desirable.
Cons of Butter
- Limited Structural Support: Its low melting point can cause it to begin melting before or early in baking, reducing rise and air pocket structure.
- Need for Chilling: Because butter softens easily at room temperature, you need to keep the dough cold to prevent the fat from melting before it hits the oven.
- Higher Fat Variability: Butter contains some water, usually around 15–20%, which can affect biscuit texture unpredictably, especially for less experienced bakers.
Pros and Cons of Using Crisco in Biscuits
Crisco is a vegetable-based shortening, typically made from soybean and palm oils. While often overlooked in the world of gourmet baking, it has distinct advantages, particularly when making biscuits.
Pros of Crisco
- Neutral Flavor: Crisco won’t overshadow or impart additional flavor, allowing the biscuit’s core flavor to shine—perfect for savory or cheese-based variations.
- Higher Melting Point: Crisco holds up better in warm conditions, maintaining flakiness and height during baking.
- Extended Shelf Life: Unlike butter, which requires refrigeration (and is vulnerable to off-flavors when stored too long), Crisco can be stored for extended periods without spoilage.
Cons of Crisco
- Lacks Flavor: The absence of a natural buttery taste often makes shortening-based biscuits feel bland to seasoned bakers.
- Not Ideal for Every Dough: Because shortening doesn’t contribute to browning, your biscuits may end up pale or chalky in appearance unless other steps are taken.
- Makes Biscuits Less Tender: While it offers more structural support, Crisco often results in “waxy” or dense biscuits without the same depth as butter-based versions.
Comparative Baked Results: Butter vs Crisco
To offer a more visual and tactile sense of the differences between butter and Crisco biscuits, here’s a side-by-side comparison:
| Characteristic | Butter Biscuit | Crisco Biscuit |
|---|---|---|
| Flavor | Rich, complex, buttery | Neutral, slightly artificial |
| Melting Point | Low (30–35°C) | High (49–54°C) |
| Flakiness | Moderate | Very high |
| Browning | Excellent | Minimal without egg wash |
| Shelf Life | 1–3 days (refrigeration may help) | Up to 5 days at room temp |
Butter vs Crisco: The Ultimate Biscuit Test
Conducting an actual test in the kitchen can yield the clearest results. Try this simple but revelatory experiment:
Method:
Using the same recipe (basic biscuit dough), prepare two separate batches:
- Batch A: Use 1 cup cold cubed butter.
- Batch B: Substitute 1 cup Crisco (solid shortening) using the same method.
What to Compare:
- Rise and Structure: How tall did each type of biscuit rise? Did either collapse?
- Texture: Was one more tender or more flaky than the other? Did either come out dry or oily?
- Appearance: How golden or pale was each type? How crisp was the crust?
- Flavor: Could you tell the difference? Would you like to take a second bite without added butter?
Through several trials documented in culinary schools and baking laboratories (including America’s Test Kitchen and King Arthur Baking), butter consistently wins in flavor and appearance, while Crisco generally scores higher on texture and flakiness metrics. But the debate isn’t settled—because ultimately, what matters most depends on personal preference.
Which Fat Is Better Depending on the Desired Outcome
Let’s now break down which fat to use based on the kind of biscuit you’re aiming to bake.
Flavor-Forward Buttery Biscuits
For traditional biscuits where the rich taste of butter is central—such as those served alongside gravy, fried chicken, or with a smear of honey or jam—butter is the superior choice.
Flaky and Structured Biscuits
For biscuits where height and layered flakiness are essential—such as when making biscuit-based toppings (like dumplings) or filled sandwich biscuits—Crisco can offer better structure.
Cheesy or Savory Biscuits
Adding cheese, herbs, or spices benefits from a neutral base, so using Crisco or all-purpose shortening ensures the flavor of the add-ins remains dominant. But since butter enhances umami compounds, some mix of both fats may be optimal.
Gluten-Free Biscuits
In gluten-free baking, where the structure can be more fragile, Crisco’s melting behavior and neutral flavor profile make it ideal for ensuring cohesive results without overly soft textures. It’s a go-to for gluten-free or low-gluten biscuit recipes.
Can You Combine Butter and Shortening? Yes, For the Best of Both Worlds
A hybrid approach is becoming increasingly popular in both professional and amateur baking—a combination of butter and shortening to unlock the best of both worlds.
How to Combine Butter and Crisco
A classic approach is using a 50/50 blend:
- 1/2 cup cold butter, cut into small cubes
- 1/2 cup cold Crisco
Mix both with flour using a pastry blender or cold hands, aiming for irregular crumbs—some the size of peas, others the size of almonds.
Why It Works:
- Combines the flavor of butter with the structure-enhancing power of shortening.
- You get noticeable flakiness without the chalky interior.
- Easier to manage at room temperature since the mixture doesn’t soften as quickly as 100% butter.
In taste tests and texture trials, this approach consistently ranks highly, as it offers versatility and performance without sacrificing the soul of the biscuit.
Historical Context and Regional Preferences
Origins of Crisco
Crisco was first introduced in 1911 by Procter & Gamble. Originally developed as a cheaper alternative to animal fat for frying, it quickly found its way into baking. During both World Wars, when butter was rationed, shortening became a popular baking substitute. Thus, generations of bakers became accustomed to its properties, not just for biscuits but in pie crusts and cakes alike.
Cultural Preferences
- Southern United States: Home of the classic biscuit, where most heritage recipes call for lard or butter, though shortening is also commonly used due to its availability and baking efficiency.
- Northern States and Midwest: Bakeries and households tend to gravitate toward Crisco or modern shortenings due to colder climates and longer shelf life.
Understanding this cultural context gives insight into why families may have long-standing butter or Crisco preferences.
Modern Baking Insights and Tips
Modern baking science and innovation have led to the development of newer types of fat designed to combine the flavor of butter with the functional benefits of shortening. These include:
European-Style Butters
European-style butters, like Plugrá or Kerrygold, are churned longer and have a higher fat content (often 82% or more). This makes them ideal for baking, as they contain less water, reducing the chance of a soggy dough.
Cultured Butters
These often come with natural tanginess and add character to biscuits. Try them to elevate flavor without sacrificing traditional texture.
Cold Process Technique
Regardless of which fat you’re using—butter or Crisco—keep all your ingredients very cold. Cold dough is essential for achieving layers and structure. Use ice water, chill metal mixing bowls, and keep your dough away from heat sources prior to baking.
The Right Tools
While you can cut fat by hand using two knives or your fingers, using a pastry cutter or food processor ensures more consistent mixing.
Conclusion: It’s Not Butter vs Crisco in the End—It’s What You Want from Your Biscuit
When you boil it down, choosing between butter and Crisco is less about declaring a single winner and more about knowing how each fat behaves and when to use it.
For maximum flavor and the classic Southern biscuit feel, butter reigns supreme. For flaky layers and reliable rise, especially in less-than-ideal kitchen conditions, Crisco proves its worth. Using a mix of both introduces a new realm of textures and can give experienced bakers an edge when layering effects and flavor depth are both critical.
So, the real question isn’t “Is it better to make biscuits with butter or Crisco?”—but rather, “What kind of biscuit am I aiming to make today?”
Whether your answer brings you back to warm, rich, melty butter biscuits or sky-high, shatteringly flaky Crisco versions, both approaches have their place. And with each batch, your skills and palate will grow, making every biscuit-baking session a rewarding experience.
Final Tips for Perfect Biscuits – No Matter Which Fat You Choose
Baking Technique Enhancements
- Use Cold Ingredients: Chill your flour, mixing bowl, and fat before beginning.
- Don’t Overmix: Overworking biscuit dough can lead to tough, unpleasant texture.
- Brush with Buttermilk or Egg: Ensure golden tops by brushing before baking.
- Butter After Baking: For extra flavor, always serve with a pat of real butter on top—no matter which fat you used inside the biscuit.
Storage and Reheating
Better Than Toasting: Reheating Techniques
- For freshness, store biscuits in an airtight container or ziplock bag with a paper towel to absorb moisture.
- Reheat in a toaster oven (not a microwave!) to restore flakiness.
By choosing the right fat and following these fundamental tips, you’re always on the path to biscuit greatness.
So the next time someone asks you—Crisco or butter—just smile, and say, “Depends on the day, the mood… and what’s on the dinner table.”
What are the main differences between using butter and Crisco in biscuits?
Butter and Crisco differ significantly in composition, which affects the outcome of biscuits. Butter contains water and milk solids, giving biscuits a rich, dairy-forward flavor, but it also produces a slightly denser texture due to less firm structure when melted. In contrast, Crisco is 100% fat with no water content, which helps create flakier and more tender biscuits, as it doesn’t produce steam during baking.
From a handling perspective, butter can be more challenging to work with because it softens more quickly, especially in warm conditions. If it becomes too soft, it may mix into the dough too thoroughly, reducing the desired flakiness. Crisco, on the other hand, remains more stable at room temperature, making it easier to incorporate into dough while maintaining the cold-fat method that’s crucial for creating layers in biscuits.
Which provides more flavor in biscuits: butter or Crisco?
Butter is the clear winner when it comes to flavor. Its natural dairy notes bring depth and richness that are hard to replicate with any other fat. The milk solids in butter also contribute to a golden color and toasty aroma during baking, which enhances the sensory experience of the final product. Many bakers and home cooks prefer butter precisely for this unmistakable, melt-in-your-mouth taste.
On the other hand, Crisco is flavor-neutral—it doesn’t interfere with other ingredients, but it doesn’t enhance the flavor of the biscuit directly either. While some might find this a drawback, others appreciate that it allows for a cleaner slate when incorporating sweet or savory additives. For those who prioritize texture and a more understated taste, Crisco can be an appropriate choice.
How does the texture differ when using butter versus Crisco in biscuits?
Biscuits made with Crisco often exhibit a lighter, more tender, and flaky texture. Because Crisco is 100% hydrogenated oil with a high melting point, it doesn’t create steam pockets the same way butter does during baking, leading to a more uniform rise and subtler layers. This creates a biscuit that is typically easier to bite into and feels less dense in the mouth.
Conversely, butter introduces moisture into the dough through its water content, and upon heating, this moisture evaporates to form steam, which contributes to pockets of air within the dough. This can result in biscuits with more open structure and irregular layers, which some bakers and eaters enjoy. However, this can also lead to a slightly heavier, cake-like crumb.
Which fat is easier to work with when making biscuits?
Crisco often proves easier to work with due to its solid consistency at room temperature and its ability to remain firm during mixing and handling. This allows for greater flexibility during the lamination process—where alternating layers of dough and fat are created—without worrying about melting or overworking. It can be scooped, shaped, and blended evenly into flour without the timing constraints that butter introduces.
Butter requires more careful handling because it softens more quickly under hand heat or ambient temperature. A baker needs to achieve just the right consistency—cool enough to create flakey layers but soft enough to blend smoothly into the dough. It’s also more temperamental in warm kitchens, where it can easily become too warm and lead to a less-than-ideal biscuit texture.
Can I use a combination of butter and Crisco for even better biscuits?
Yes, combining butter and Crisco is a popular technique among bakers who want to balance the best attributes of both fats. Using both can yield biscuits that are rich and flavorful (from the butter) while maintaining tenderness and flakiness (from the Crisco). A common method is to use a 50-50 ratio, cutting both fats into the flour separately before mixing to preserve their distinct qualities.
This dual-fat approach also improves the structure and rise of biscuits. The butter provides layers and flavor, while the Crisco adds structural integrity by melting later in the baking process. If you’re experimenting with this method, it’s important to keep both fats very cold and work quickly to prevent softening, which may affect the outcome.
What considerations should be made when baking biscuits for a specific dietary need?
For individuals following a vegetarian or vegan lifestyle, Crisco can be preferable since traditional butter is derived from animal milk. However, not all shortenings are vegan-friendly, so label checking is essential. Some newer butter alternatives and plant-based shortenings also offer similar baking properties with animal-free ingredients, giving more choices for special diets.
Additionally, when considering allergens or lactose intolerance, Crisco or other vegetable-based shortenings may be a safer option than butter. Yet, for biscuits made with butter to be suitable for dairy-sensitive individuals, lactose-free butter can be used with comparable results. Bakers should also check for cross-contamination risks if allergen avoidance is a serious concern.
How does the choice of fat affect how long biscuits stay fresh?
Biscuits made with butter tend to have a shorter shelf life due to the presence of milk solids and moisture, which can promote quicker spoilage. For best results, butter-based biscuits should be eaten within a day or two, or they can be frozen for longer storage. The moisture in butter can also cause softer exteriors when stored improperly, leading to a less desirable texture.
Crisco, being a fully hydrogenated fat with no water content, generally offers better stability and shelf life. Biscuits made with Crisco may retain their crispness and structure longer at room temperature when stored in an airtight container. However, regardless of the fat used, proper storage is key to preserving texture and flavor, especially if the biscuits are not eaten immediately after baking.