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.
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.
laurie REVIEW: I may have cut mine to thick. more like 12-15 minutes in the oven. Good biscuits.
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!!!
Feb 4, 2014
Mr. Miller 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)
Nov 7, 2013
NAZ REVIEW: These turned out very good for me. No problems with them not rising or being bland or anything.
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?
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.
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
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.
Jan 13, 2012
Cheri REVIEW: I too work at cracker barrel and this is the closest the real recipe you will find.
Nov 13, 2011
Guest Foodie 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.
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.