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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: 4/5 4 stars
10 reviews
12 comments

ready in: under 30 minutes
serves/makes:   8
  

recipe id: 3917

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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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ratings & 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
Feb 27, 2014

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
May 6, 2013

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
Nov 20, 2012

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
Jun 7, 2012

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
Mar 30, 2012

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
Sep 10, 2011

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!



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.