Copycat Cracker Barrel Biscuits
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Fluffy, buttermilk biscuits reminiscent of those served at Cracker Barrel. This recipe uses readily available ingredients and straightforward techniques.
2 cups
All-Purpose Flour
1 tbsp
Baking Powder
1 tsp
Baking Soda
1 tsp
Salt
1/2 cup
Cold Unsalted Butter-cut into cubes
See all 6 ingredients ↓
🍳 Start Cooking
Standard
Upgraded
Elevated
Fluffy, buttermilk biscuits reminiscent of those served at Cracker Barrel. This recipe uses readily available ingredients and straightforward techniques.
🍳 Start Cooking
Instructions
Ingredients
Notes
Instructions
Preheat oven to 450°F (232°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together all Dry Ingredients.
Cut in the Cold Unsalted Butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Add the Buttermilk and stir gently until just combined. Do not overmix.
Turn dough out onto a lightly floured surface and gently pat down to about 3/4 inch thickness.
Cut out biscuits using a 2-inch biscuit cutter. Do not twist the cutter.
Place biscuits onto the prepared baking sheet, close together for softer sides, or spaced apart for crispier sides.
Bake for 12-15 minutes, or until golden brown.
2 cups
240 g
All-Purpose Flour
1 tbsp
15 mL
Baking Powder
1 tsp
5 mL
Baking Soda
1 tsp
5 mL
Salt
1/2 cup
120 mL
Cold Unsalted Butter-cut into cubes
3/4 cup
180 mL
Buttermilk
Equipment
Large Bowl
Pastry Blender or Fingers
Baking Sheet
Parchment Paper
Biscuit Cutter
2 cups
240 g
All-Purpose Flour
1 tbsp
15 mL
Baking Powder
1 tsp
5 mL
Baking Soda
1 tsp
5 mL
Salt
1/2 cup
120 mL
Cold Unsalted Butter-cut into cubes
3/4 cup
180 mL
Buttermilk
Instructions
Preheat oven to 450°F (232°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together all Dry Ingredients.
Cut in the Cold Unsalted Butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Add the Buttermilk and stir gently until just combined. Do not overmix.
Turn dough out onto a lightly floured surface and gently pat down to about 3/4 inch thickness.
Cut out biscuits using a 2-inch biscuit cutter. Do not twist the cutter.
Place biscuits onto the prepared baking sheet, close together for softer sides, or spaced apart for crispier sides.
Bake for 12-15 minutes, or until golden brown.
Nutrition per serving
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