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Cracker Barrel Biscuits

recipe at a glance
Rating: 4/5 4 stars
10 reviews
12 comments

ready in: under 30 minutes
serves/makes:   8
  

recipe id: 3917

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

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ingredients

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

directions

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.

added by

rec.food.recipes Jon Choate strider

nutrition

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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comments & reviews



number of 5 star votes on this recipe
880%
number of 4 star votes on this recipe
110%
number of 3 star votes on this recipe
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number of 2 star votes on this recipe
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number of 1 star votes on this recipe
110%
number of unrated comments on this recipe12



Guest at CDKitchen.com




REVIEW: recipe rating
I may have cut mine to thick. more like 12-15 minutes in the oven. Good biscuits.



Guest at CDKitchen.com

Southernelle

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 CDKitchen.com




REVIEW: 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 CDKitchen.com




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



Guest at CDKitchen.com

bee

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 CDKitchen.com

Kimmy

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 CDKitchen.com

jlhawk

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 CDKitchen.com

Guest

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 CDKitchen.com




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



Guest at CDKitchen.com




REVIEW: 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 CDKitchen.com

Tinkerbel

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.



Guest at CDKitchen.com




REVIEW: recipe rating
Thank you, thank you, thank you!!! I have been trying to make biscuits like cracker barrel's for years now and I finally came across this recipe. It's exactly how I remember their biscuits. I am allergic to wheat so I can't eat the biscuits at the restaurant any longer. I have to make them at home with my own flour to which I just add the baking powder and salt to substitute for the self rising. I haven't been able to get them as good as I'd like...until now! I just made them and am eating one as I'm typing this. Awesome!



Guest at CDKitchen.com

vlc46

COMMENT:
I would have to agree with using lard.. I remember making biscuits when I worked at Roy Rodgers years ago. We used flour, buttermilk, and lard. They were just like Cracker Barrels. We made our strawberry shortcakes with them. Biscuit on the bottom, covered with strawberry sundae topping, and topped with vanilla soft serve. They were to die for.. I will keep looking for that lard recipe..



Guest at CDKitchen.com




REVIEW: recipe rating
Ok, after some research and modifications I think I have figured it out pretty close. My husband and I ate at Cracker Barrel last night and our waitress checked to see if they use lard or shortening and the answer was lard. I used the Gold self rising flour and sifted the flour then used lard and had to add a little extra buttermilk(probably 1 cup). Another tip I found out last night is they use butter both on top and bottom. I melted some butter in my iron skillet and then baked the biscuits for 10-12 minutes and brushed them with melted butter after I took them out. My husband loved them and couldnt believe I was going to share my secrets.



Guest at CDKitchen.com




REVIEW: recipe rating
It could have been the preparer but I thought these were awful. Very dense and desparately needed salt.

sorry



Guest at CDKitchen.com

KSA

COMMENT:
I agree that these are good, but not like Cracker Barrel's. They are not as light and soft. Interesting that this calls for shortening and someone else here said they claim to use vegetable shortening in their biscuits. I am a vegetarian, and so yesterday I asked a Cracker Barrel manager if there is lard in their biscuits (because it's an animal product). He told me "Yes. We use lard in them." I believe this is why I cannot produce biscuits like theirs using any of the recipes I've found online, including this one.



Guest at CDKitchen.com

Biscuit Dad

COMMENT:
Good biscuits... But these don't take like cracker barrel's to me. (I've eaten a ton of their biscuits) They don't split the same way or have the same texture. It would be nice to know the exact proportions, method, and ingredients that Cracker Barrel uses. (But that might get someone in trouble. :o)



Guest at CDKitchen.com

Biscuit Baker

COMMENT:
I found these biscuits to be nothing like Cracker Barrel biscuits, although these are good biscuits. The tops are crunchy, while CB's biscuits are soft on top like a roll. CB's biscuits are light and fluffy; these are more dense. So, for me, I'm still searching for an authentic Cracker Barrel recipe.



Guest at CDKitchen.com

TNgirl

COMMENT:
Yeah, I don't taste bisquick or sugar in their biscuits. They taste like how my great aunts use to make them. Definately taste the buttermilk. Now I can make 'em
like my aunts. Thanks. Hope you didn't loose your job.



Registered Member at CDKitchen.com
Member since:
Apr 28, 2004





REVIEW: recipe rating
White Lilly Flour is from Tenn, and it is great, everyone can order this flour for 5.00 a bag no shipping charge and it will amil right to your door. look up white Lilly online. another great flour is hudson creme self rise from west va.



Registered Member at CDKitchen.com
Member since:
Nov 6, 2003





REVIEW: recipe rating
FINALLY, somone who has go it right. If you go to the Cracker Barrel website , its says right on there they make them fresh with buttermilk, and 100 percent vegetable shortening. I don't get the recipes with Bisquick. Thanks so much. They were great.



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.