Yes, when making biscuits with Crisco (or any other type of shortening), it's essential to use it cold to achieve the best results. Keeping it cold helps create the desired flakiness when incorporating with a pastry cutter into the dough. When mixed with the dry ingredients, it will then form small solid fat pockets in the dough. These pockets of fat melt and create steam when baking which lifts and separates each layer.