This copycat recipe will give you light and fluffy biscuits just like you get at Cracker Barrel restaurants.
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.
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.
|laurieMay 10, 2014 REVIEW:
I may have cut mine to thick. more like 12-15 minutes in the oven. Good biscuits.
February 27, 2014
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!!!
Mr. MillerFebruary 4, 2014 REVIEW:
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)
NAZNovember 7, 2013 REVIEW:
These turned out very good for me. No problems with them not rising or being bland or anything.
May 6, 2013
Maybe I made a mistake, but these didn't rise at all and they were very bland. Sorry. Did anyone else's biscuits rise?
November 20, 2012
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.
June 7, 2012
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
March 30, 2012
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.
CheriJanuary 13, 2012 REVIEW:
I too work at cracker barrel and this is the closest the real recipe you will find.
Guest FoodieNovember 13, 2011 REVIEW:
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.
September 10, 2011
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.
JackieTJuly 25, 2010 REVIEW:
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!
June 16, 2010
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..
DebAugust 25, 2009 REVIEW:
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.
sueAugust 15, 2009 REVIEW:
It could have been the preparer but I thought these were awful. Very dense and desparately needed salt.
June 16, 2009
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.
September 7, 2008
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)
June 25, 2008
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.
April 16, 2008
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.
Apr 28, 2004
18000April 28, 2004 REVIEW:
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.
cobsteNovember 6, 2003 REVIEW:
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.