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
4 stars - 18 reviews
ready in: under 30 minutes
serves/makes: 8recipe id: 3917
2 cups White Lily self rising flour
1/3 cup shortening
2/3 cup buttermilk
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.
194 calories, 9 grams fat, 24 grams carbohydrates, 4 grams protein per serving
ratings & reviews
|Nov 7, 2013 NAZ
These turned out very good for me. No problems with them not rising or being bland or anything.
May 6, 2013 bee
Maybe I made a mistake, but these didn't rise at all and they were very bland. Sorry. Did anyone else's biscuits rise?
Nov 20, 2012 Kimmy
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.
Jun 7, 2012 jlhawk
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
Mar 30, 2012 Guest
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.
Jan 13, 2012 Cheri
I too work at cracker barrel and this is the closest the real recipe you will find.
Nov 13, 2011 Guest Foodie
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.
Sep 10, 2011 Tinkerbel
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.
Jul 25, 2010 JackieT
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!
Jun 16, 2010 vlc46
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..
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.