Choked Off Biscuits – a delicious recipe with flour, Crisco, buttermilk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Sift flour into large plastic or wooden bowl.
2
Make a nest in the middle and put Crisco in the nest.
3
(Cooking oil may be used.) Pour buttermilk over Crisco and squeeze flour and Crisco to mix with buttermilk.
4
When batter is ready to knead, flip in more flour by working around the edge, until dough is of the consistency to pinch off biscuit-size chunks.
5
Roll biscuits in palm of hands to smooth.
6
Spray a baking pan large enough for 12-15 biscuits with Pam and very gently arrange in pan.
7
Press down to smooth.
8
Bake at 425-450 degrees for 15-20 minutes until top starts to brown.
9
Turn oven off and leave in oven for another 5-10 minutes.
10
Serve hot.
833
kcal
Calories
34
g
Fat
114
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 3 ingredients. The key ingredients include: 6 to 8 c. self-rising flour (I use White Lily), 1/2 to 1 c. Crisco, 2/3 c. buttermilk.
Yes, Choked Off Biscuits falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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