Copycat Cracker Barrel Biscuits

Name: Copycat Cracker Barrel Biscuits (Elevated)
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 2 cups Bread Flour; 1 tbsp Baking Powder; 1 tsp Baking Soda; 1 tsp Salt; 8 tbsp Unsalted Butter-browned and chilled; 3/4 cup Cold Buttermilk; 1 tbsp Heavy Cream

⏱45 min

👥8

🔥350 cal

Hard

🍽️American

A premium take on the classic biscuit, utilizing high-quality ingredients, a lamination technique, and browned butter for exceptional flavor and texture.

2 cups Bread Flour

1 tbsp Baking Powder

1 tsp Baking Soda

1 tsp Salt

8 tbsp Unsalted Butter-browned and chilled

See all 7 ingredients ↓

(0 reviews)

⏱45 min

👥8

🔥350 cal

Hard

🍽️American

A premium take on the classic biscuit, utilizing high-quality ingredients, a lamination technique, and browned butter for exceptional flavor and texture.

#biscuits #buttermilk #southern #breakfast #side dish #laminated dough

Instructions

Preheat oven to 450°F (232°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together all Dry Ingredients.
Grate the browned and chilled Butter into the flour mixture. Gently toss to coat.
In a separate bowl, whisk together the Buttermilk and Heavy Cream.
Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
Turn dough out onto a lightly floured surface. Gently pat into a rectangle about 1 inch thick.
Perform a single fold: fold the dough in thirds like a letter. Gently pat back to 1 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 15-18 minutes, or until golden brown.

Ingredients

2 cups 240 g Bread Flour
1 tbsp 15 mL Baking Powder
1 tsp 5 mL Baking Soda
1 tsp 5 mL Salt
8 tbsp 113 g Unsalted Butter-browned and chilled
3/4 cup 180 mL Cold Buttermilk
1 tbsp 15 mL Heavy Cream

Equipment

Large Bowl
Small Bowl
Baking Sheet
Parchment Paper
Biscuit Cutter
Grater

Instructions

Preheat oven to 450°F (232°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together all Dry Ingredients.
Grate the browned and chilled Butter into the flour mixture. Gently toss to coat.
In a separate bowl, whisk together the Buttermilk and Heavy Cream.
Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
Turn dough out onto a lightly floured surface. Gently pat into a rectangle about 1 inch thick.
Perform a single fold: fold the dough in thirds like a letter. Gently pat back to 1 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 15-18 minutes, or until golden brown.

Nutrition per serving

Calories 350

Ratings & Reviews

0 reviews

Copycat Cracker Barrel Biscuits

Copycat Cracker Barrel Biscuits

Ratings & Reviews

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