This recipe for Cracker Barrel biscuits brings that famous homemade taste right into your own kitchen!
I used to love eating at restaurants all the time. Going out meant that I didn’t have to cook or clean, which is always a win in my book.
But as I’m getting older, the allure of an expensive meal is just not the same.
Especially since I’ve realized I can make my favorite meals from the comfort of my own home.
And the best part is that my homemade versions taste even better than the originals. That’s definitely the case with these Cracker Barrel biscuits.
Cracker Barrel Biscuits
Did you know you can enjoy buttery and flaky Cracker Barrel biscuits while hanging out in your pajamas?
After making this recipe, you’ll wonder if you ever need to go to the restaurant again.
This recipe could not be more simple. All you’ll need is four ingredients.
Bisquick makes these biscuits the perfect mixture of fluffy and flaky, while the buttermilk adds that hint of tang.
In less than 30 minutes, you’ll enjoy hot, mouthwatering biscuits.
Southerners take their biscuit recipes seriously. There have been and will always be disagreements about the best way to make the perfect biscuit.
Shortening or butter? Buttermilk or regular milk?
But the one thing everyone can agree on is that less is more.
For this recipe, you will need:
- Bisquick – It’s so easy to just use this mix and not have to worry about a bunch of different ingredients.
- Buttermilk – Store-bought works great, but you can also make your own. I’ll explain how to make your own buttermilk below.
- Sugar – This rounds out the flavor of the dough without making it too sweet.
- Butter – Some butter will be used in the dough, and you’ll also melt some to brush over the top of the biscuits right before and after they’re cooked.
Tips for Making Biscuits
Making biscuits isn’t difficult once you get a feel for the dough. While most doughs require extensive kneading to get that perfectly smooth feel, biscuits are the opposite.
Here are a few tips to help you make the perfect biscuits:
- It is possible to overwork this dough. If that happens, your biscuits will be a little tough. You’ll want to knead your dough about 20 times, just until all your ingredients are combined. It won’t be perfectly smooth like bread or pasta dough.
- Sometimes you will need to add a little extra flour while you’re kneading. Your dough shouldn’t be sticky, and your hands should come away clean when you touch it.
- Don’t toss out the leftovers! These reheat wonderfully and will taste like they’re fresh out of the oven. Cut them in half and butter both of the insides. Put them on a cookie sheet and broil just until heated through. Keep an eye on them because they don’t take very long to reheat.
What To Serve With Cracker Barrel Biscuits
What’s great about biscuits is that you can serve them a different way every time you make a batch.
You can tailor them to your family’s taste buds and make sure the meal is a hit for everyone.
Here are just a few ideas of what to serve with these biscuits:
- Whether store-bought or homemade, you can’t go wrong with biscuits and jam.
- My absolute favorite way to eat biscuits is smothered with sausage gravy. It’s a quick and easy way to feed a lot of people.
- If you want something a little sweeter, cinnamon honey butter is just the thing you need.
- This jalapeño pimento cheese is perfect for cheese lovers. Put a generous scoop in the middle of your biscuit and enjoy!
- No one will know if you spread a little butter on a biscuit and run out the door!
How To Make Buttermilk
If you’re like me, you don’t usually keep buttermilk on hand. That can make it hard if you have a craving for these Cracker Barrel biscuits but don’t want to run to the store.
The good news is that you have a couple of options. If you know you will be making biscuits often, keeping a powdered buttermilk like this on hand is a good idea.
All you need to do is mix it with water when you’re ready to start cooking.
Another option is to make homemade buttermilk. Mix 1 tablespoon of lemon juice or white vinegar into 1 cup of milk and allow it to sit for 10 minutes.
This recipe only needs 2/3 cup of buttermilk, so you will have a tad extra.
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