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Cracker Barrel Biscuits

This copycat recipe will give you light and fluffy biscuits just like you get at Cracker Barrel restaurants.

recipe at a glance
Rating: 5/5 5 stars
9 reviews

recipe is ready in under 30 minutes time: under 30 minutes

serves/makes:   8


recipe id: 3917

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2 cups White Lily self rising flour
1/3 cup shortening
2/3 cup buttermilk
melted butter


Blend the flour and shortening together. Add the buttermilk and mix for one minute. Roll out and cut. Bake at 450 degrees F for 8 minutes then brush with the melted butter.

cook's notes

Working at Cracker Barrel, and making more biscuits than I care to count, I'm just wondering where the sugar and egg wash I have seen in recipes come into play. All we use is White Lily self rising flour, Buttermilk, and shortening. I cannot give you exact amounts, or anything else for risk of losing my job. This is how I do it, and cannot say if that's how I also do it at work.


194 calories, 9 grams fat, 24 grams carbohydrates, 4 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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shared by: Jon Choate strider

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Guest at
Feb 27, 2014

question or comment
I used to work at cracker barrel in the back kitchen....I couldn't remember the recipe...but knew it was white lily, crisco and buttermilk... so glad I found this since all the copy cat recipes used bisquick and sugar? thanks so much!!!

Guest at

recipe rating
I'm very impressed.. Just finished a batch and they're perfect. (one thing I do is let the cut biscuits rest about 8 min. before placing in the oven - it gives the leavening a chance to react with the buttermilk)

Guest at

recipe rating
These turned out very good for me. No problems with them not rising or being bland or anything.

Guest at
May 6, 2013

question or comment
Maybe I made a mistake, but these didn't rise at all and they were very bland. Sorry. Did anyone else's biscuits rise?

Guest at
Nov 20, 2012

question or comment
everyone is upset about these biscuits coming out "crunchy" or "not quite the same". It's not the recipe it's close enough, it the oven. Large restaurants use conventional ovens this make a huge difference in how a product come out. Take it from me, I worked in many different ones when I was younger.

Guest at
Jun 7, 2012

question or comment
Just got off the phone with White Lily. 2 pk of 5 lbs $10+$8.95 shipping, 4 pk of 5 lbs $16 + $11.95 shipping

Guest at
Mar 30, 2012

question or comment
You can buy a dozen from cracker barrel for $5. Seems to be cheaper than the cost to make them yourself. I buy 3 or 4 dozen at a time , freeze em, and rebake small quantities 3-4 at a time in my toaster oven at 400 for about 8 minutes. Just as good as fresh and no mess to clean.

Guest at

recipe rating
I too work at cracker barrel and this is the closest the real recipe you will find.

Guest at

recipe rating
I tried this: cooked them at 400 for a little longer than the recipe calls for and I did use lard. No sugar! Also added the butter on top after they came out. They were very soft and my husband says they are better than CB's.

Guest at
Sep 10, 2011

question or comment
I can offer my opinion on this based on watching my grandmother and mom make the best biscuits ever! They are from east Tennessee and would use White Lily Self Rising flour, shortening and buttermilk. The secret is in the prep. My "granny" would mix the buttermilk and shortening together first, not easy to do, I suggest using a food processor, which they didn't have back then. Then slowly add the flour until it's just to a sticky consistency so that you can pick it up and put it on a floured service. You can't add too much flour here or mix it too much or they will be tough and hard. Pat the dough with extra flour and then cut the biscuits with a cutter or inverted glass. Key points here: Do not add too much flour and DO NOT OVER mix, no rolling pin is needed, just pat out dough. Cracker Barrel biscuits are the very much like the one's I grew up on. So this recipe has the right ingredients, you just have to prepare the dough properly.

Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.

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