Copycat Cracker Barrel Old Country Store Biscuits

Name: Copycat Cracker Barrel Old Country Store Biscuits (Elevated)
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 2 cups Bread Flour; 1 tbsp Baking Powder; 1 tsp Baking Soda; 1 tsp Salt; 1 tbsp Sugar; 1/4 cup Cold Lard; 1/4 cup Cold European-Style Butter - cut into cubes (82% fat); 3/4 cup Cold Buttermilk; 2 tbsp Melted European-Style Butter

⏱1h

👥8

🔥320 cal

Medium

🍽️American

This version utilizes European-style butter, bread flour for structure, and a lamination technique to create exceptionally flaky and tender biscuits.

2 cups Bread Flour

1 tbsp Baking Powder

1 tsp Baking Soda

1 tsp Salt

1 tbsp Sugar

See all 9 ingredients ↓

(0 reviews)

⏱1h

👥8

🔥320 cal

Medium

🍽️American

This version utilizes European-style butter, bread flour for structure, and a lamination technique to create exceptionally flaky and tender biscuits.

#biscuits #southern #breakfast #side dish #flaky

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 Lard and Cold Butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Gradually add the Cold Buttermilk, mixing until just combined. Do not overmix.
Turn dough out onto a lightly floured surface. Gently roll into a 1-inch thick rectangle.
Fold the dough in thirds like a letter. Rotate 90 degrees and repeat the rolling and folding process twice more. This creates layers.
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.
Bake for 15-18 minutes, or until golden brown.
Immediately brush the tops of the hot biscuits with Melted European-Style Butter.

Ingredients

2 cups 250 g Bread Flour
1 tbsp 15 mL Baking Powder
1 tsp 5 mL Baking Soda
1 tsp 5 mL Salt
1 tbsp 15 mL Sugar
1/4 cup 60 mL Cold Lard
1/4 cup 57 g Cold European-Style Butter - cut into cubes (82% fat)
3/4 cup 180 mL Cold Buttermilk
2 tbsp 30 mL Melted European-Style Butter

Equipment

Large Bowl
Pastry Blender or Fingers
Baking Sheet
Parchment Paper
Biscuit Cutter
Rolling Pin

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 Lard and Cold Butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Gradually add the Cold Buttermilk, mixing until just combined. Do not overmix.
Turn dough out onto a lightly floured surface. Gently roll into a 1-inch thick rectangle.
Fold the dough in thirds like a letter. Rotate 90 degrees and repeat the rolling and folding process twice more. This creates layers.
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.
Bake for 15-18 minutes, or until golden brown.
Immediately brush the tops of the hot biscuits with Melted European-Style Butter.

Nutrition per serving

Calories 320

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0 reviews

Copycat Cracker Barrel Old Country Store Biscuits

Copycat Cracker Barrel Old Country Store Biscuits

Ratings & Reviews

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