copycat cracker barrel biscuit recipe From Scratch (without bisquick )
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Prep Time: 15 minutes
Bake Time : 15 minutes
Total Time: 30 minutes
Few things are as comforting as a warm old fashioned Cracker Barrel biscuit with its golden crust, fluffy center, and buttery flavor. While they seem simple, recreating that same bakery-style texture at home can be frustrating.
After making these biscuits in a Cracker Barrel kitchen, I learned the techniques that make them consistently light, tender, and flaky. In this copycat recipe, I’ll show you exactly how to recreate the authentic taste and texture with simple ingredients and step-by-step instructions.
What are Cracker Barrel biscuits?
Cracker Barrel biscuits are a Southern-style classic known for their tall, flaky layers, tender crumb, and rich buttery flavor. Served warm with every meal, they’re one of the restaurant’s most-loved menu items and are just as popular for breakfast as they are alongside homestyle dinners. Their simple ingredients, made-from-scratch taste, and melt-in-your-mouth texture have made these biscuits a favorite comfort food for generations, inspiring countless home cooks to recreate them in their own kitchens.
Equipment You’ll Need
You don’t need any fancy equipment to make these Cracker Barrel-style biscuits. These basic kitchen tools will help you achieve soft, flaky biscuits with ease.
|
Equipment |
Purpose |
|---|---|
|
Large Mixing Bowl |
For combining the dry ingredients and mixing the dough. |
|
Measuring Cups & Spoons |
Ensures accurate measurements for consistent results. |
|
Pastry Cutter (or two knives) |
Cuts the cold butter into the flour without melting it. If you don’t have one, use two knives or your fingertips. |
|
Wooden Spoon |
Gently mixes the dough without overworking it. |
|
2½–2¾-Inch Biscuit Cutter (or a thin-rimmed drinking glass) |
Cuts evenly sized biscuits that bake uniformly. Press straight down—don’t twist. |
|
Baking Sheet |
Holds the biscuits while they bake. |
|
Parchment Paper (or lightly grease the baking sheet) |
Prevents sticking and makes cleanup easier. |
|
Pastry Brush |
Brushes melted butter over the warm biscuits for a glossy, buttery finish. |
|
Food Processor (Optional) |
A faster way to cut the butter into the flour until the mixture resembles coarse crumbs. |
Ingredients
Yield: 8 Cracker Barrel-style biscuits
|
Ingredient |
Quantity |
|---|---|
|
All-Purpose Flour |
2 cups |
|
Baking Powder |
½–1 tablespoon |
|
Granulated Sugar |
1 tablespoon |
|
Salt |
1 teaspoon |
|
Unsalted Butter (cold) |
6 tablespoons |
|
Low-Fat Buttermilk |
¾ cup |
|
Melted Butter (for brushing) |
1–2 tablespoons |
How to make cracker barrel biscuit
Prep Work
- Preheat your oven to 425°F (220°C) and position the oven rack in the center. Line a baking sheet with parchment paper or lightly grease it.
Mix the Dry Ingredients and Cut in the Butter
- In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt until evenly combined.
- Add the cold, cubed butter and cut it into the flour using a pastry cutter, two knives, clean fingertips, or a food processor. Continue until the mixture resembles coarse crumbs with small pea-sized pieces of butter remaining.
Add the Buttermilk and Form the Dough
- Pour the cold buttermilk into the flour mixture and gently stir with a wooden spoon or silicone spatula until the dough just comes together and begins pulling away from the sides of the bowl.
Fold and Shape the Dough
- Transfer the dough to a lightly floured surface and gently bring it together with your hands.
- Pat the dough into a rectangle about 1 inch thick using your hands rather than a rolling pin. Fold it in half, rotate it 90 degrees, then flatten it again.
- Repeat this process 5–6 times to build flaky layers without overworking the dough.
Cut Out the Biscuits
- Pat the dough back to 1 inch thick. Lightly flour a 2½- to 2¾-inch biscuit cutter and press it straight down without twisting. If you don’t have a biscuit cutter, a drinking glass with a thin rim will also work.
- Arrange the biscuits less than ½ inch apart on the prepared baking sheet for softer sides.
- Gather the remaining scraps, gently press them together, and cut additional biscuits. Try to rework the dough only once to keep the biscuits light and tender.
Bake and Serve
- Bake for 12–15 minutes, or until the biscuits are golden brown on both the tops and bottoms. Larger biscuits may need an additional 2–4 minutes of baking time.
- As soon as they come out of the oven, brush the tops with 1–2 tablespoons of melted butter for their signature glossy finish and rich buttery flavor.
Cracker Barrel biscuits Ingredients Notes
1. All-Purpose Flour
All-purpose flour gives these biscuits their soft, tender crumb and is the flour I recommend for this from-scratch Cracker Barrel biscuit recipe. It offers the best balance of texture and consistency while keeping the recipe simple
2. Baking Powder
Baking powder helps the biscuits rise and creates a light, fluffy texture. ½ – 1 Tablespoon baking powder
3. Granulated Sugar
A small amount of sugar balances the savory flavors and adds a slight golden color during baking. 1 Tablespoon granulated sugar.
4. Salt
Salt enhances the buttery flavor and brings balance to the biscuit dough..
5. Unsalted Butter
Cold unsalted butter adds richness and helps create the classic buttery flavor of Cracker Barrel-style biscuits
6. ButterMilk
Low-fat (1%–2%) buttermilk helps create soft, tender biscuits with a mild tangy flavor and the classic Southern-style texture
7. Melted Butter (For Brushing)
Brushing the biscuits with melted butter right after baking gives them their signature glossy finish, richer buttery flavor, and softer crust—just like the biscuits served at Cracker Barrel.
Alternative Ingredients
- You can Use 2 cups of self-rising flour (white lilly) and omit the baking powder and salt, since they’re already included in the flour. This Southern flour produces an even lighter, fluffier biscuit thanks to its lower protein content.
- You can substitute the 6 tablespoons of unsalted butter with 1/3 cup solid vegetable shortening (such as Crisco) for a more traditional Southern-style biscuit. Shortening creates a slightly taller, softer biscuit, while butter provides a richer flavor. I prefer butter because it delivers the closest flavor to the Cracker Barrel biscuits I remember making.
- If you don’t have buttermilk, make a substitute by mixing ¾ cup milk with 2 1⁄4 teaspoons white vinegar or lemon juice. Let it sit for 5–10 minutes before using.
How to Serve Cracker Barrel Biscuits
I like to serve these biscuits warm, right out of the oven, with a little butter melting into those flaky layers. For breakfast, pair them with Cracker Barrel Hashbrown Casserole, eggs, bacon, or sausage, and don’t forget the honey or jam.
For dinner, they’re perfect alongside Cracker Barrel Meatloaf, Country Fried Steak, Chicken and Dumplings, or Green Beans. And honestly, a warm biscuit with butter and honey is pretty hard to beat on its own.
Expert Tips for Perfect Cracker Barrel Biscuits
These are the small details I rely on to consistently make soft, tall, flaky Cracker Barrel-style biscuits. They may seem minor, but each one makes a noticeable difference
Keep the Butter as Cold as Possible
If your kitchen is warm, chill the cubed butter in the freezer for 10–20 minutes before mixing. Cold butter creates pockets of steam in the oven, giving the biscuits their signature flaky layers.
Leave Small Butter Pieces in the Dough
When cutting the butter into the flour, stop once the mixture resembles coarse crumbs with pea-sized pieces of butter. Don’t blend the butter completely into the flour—those small pieces are what create a light, flaky texture.
Use Only a Light Dusting of Flour
Lightly flour your work surface and hands if the dough feels sticky. Adding too much extra flour can dry out the dough and make the biscuits dense instead of tender.
Cut the Biscuits Straight Down
Press the biscuit cutter straight into the dough without twisting it. Twisting seals the edges, which can prevent the biscuits from rising to their full height.
Bake on a Light-Colored Baking Sheet
A light-colored metal baking sheet helps the biscuits bake more evenly and prevents the bottoms from browning too quickly.
Check Both the Tops and Bottoms
The biscuits are done when the tops are lightly golden and the bottoms are evenly browned. If the tops look done but the bottoms are still pale, bake them for another minute or two
FAQs About This Cracker Barrel Biscuits Recipe
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Happy baking! 🧈
