A simple copycat of Cracker Barrel biscuits that turns out soft, flaky, and buttery every time.
introduction
These biscuits come out light, tall, and warm. They use basic ingredients you likely have on hand. For a salty-sweet side that pairs well, try the Parmesan candied bacon crackers recipe as a crunchy topping or snack.
why make this recipe
You get restaurant-style biscuits at home. The mix makes fluffy layers and a soft crumb. The recipe is quick and uses easy steps. Kids and adults both love them.
how to make The Ultimate Cracker Barrel Biscuit Recipe: Fluffy, Buttery, and Irresistible – mommyplates
- Preheat oven to 450°F (232°C).
- In a large bowl, mix dry ingredients. Cut in cold butter until the mix looks like coarse crumbs.
- Stir in buttermilk slowly just until the dough holds. Do not overmix.
- Turn dough onto a floured surface. Gently pat to 1/2 inch thick. Fold the dough over a few times to make layers, then pat again.
- Cut biscuits with a cutter or glass. Place them close on the baking sheet for soft sides, or spaced apart for crisp edges.
- Bake 15–20 minutes until golden. Brush tops with melted butter right away. Serve warm.
Ingredients :
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon sugar
- 1/3 cup cold butter, cut into pieces
- 3/4 cup buttermilk (plus extra if needed)
- 2 tablespoons melted butter (for brushing tops)
Directions :
Preheat your oven to 450°F (232°C). In a large bowl, mix together flour, baking powder, baking soda, salt, and sugar. Cut in cold butter using a pastry cutter or fork until mixture resembles coarse crumbs. Add buttermilk gradually, stirring just until combined. Do not overmix. Turn dough onto a floured surface and gently pat it out to about 1/2 inch thick. Fold the dough over a few times to create layers, then pat it out again. Cut out biscuits using a biscuit cutter or a glass. Place biscuits on a baking sheet close together for soft sides, or spaced apart for crispier edges. Bake for 15–20 minutes, or until golden brown. Brush tops with melted butter right out of the oven. Serve warm and enjoy!
how to serve The Ultimate Cracker Barrel Biscuit Recipe: Fluffy, Buttery, and Irresistible – mommyplates
Serve warm with butter, honey, or jam. They pair well with gravy, eggs, or fried chicken. Split them and add cheese or ham for a quick sandwich.
how to store The Ultimate Cracker Barrel Biscuit Recipe: Fluffy, Buttery, and Irresistible – mommyplates
Cool completely before storing. Keep in an airtight container at room temperature for 2 days. For longer storage, freeze in a zip-top bag for up to 2 months. Reheat in the oven at 300°F (150°C) for 10 minutes or until warm.
tips to make The Ultimate Cracker Barrel Biscuit Recipe: Fluffy, Buttery, and Irresistible – mommyplates
- Keep the butter cold for flakier biscuits.
- Do not overmix the dough. Mix until just combined.
- Pat and fold the dough a few times to create layers.
- Use a sharp cutter and press straight down; do not twist. Twisting seals the edge and stops rising.
- Brush with melted butter right when they come out of the oven for a soft, shiny top.
variation (if any)
- Buttermilk swap: If you don’t have buttermilk, mix 3/4 cup milk with 3/4 tablespoon lemon juice or vinegar and let sit 5 minutes.
- Cheese biscuits: Add 1/2 cup shredded cheddar to the dry mix.
- Herb biscuits: Stir in 1–2 teaspoons chopped fresh herbs like chives or rosemary.
FAQs
Q: Can I use frozen butter?
A: No. Use cold but not frozen butter. Frozen butter is hard to cut and won’t blend right.
Q: My biscuits are dense. What went wrong?
A: You likely overmixed or used too much flour. Mix lightly and pat gently.
Q: Can I make the dough ahead?
A: Yes. Make the dough, shape the biscuits, then freeze on a tray. Once frozen, store in a bag. Bake from frozen, adding a few extra minutes.
Q: Can I use a food processor to mix?
A: Yes. Pulse the dry ingredients with butter until coarse crumbs. Then add buttermilk slowly.
Q: Why did my biscuits spread flat?
A: The oven might be too cool or the butter too warm. Make sure oven reaches 450°F and butter stays cold.
Ultimate Cracker Barrel Biscuit Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 biscuits 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A simple copycat recipe for Cracker Barrel biscuits that turns out soft, flaky, and buttery every time.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon sugar
- 1/3 cup cold butter, cut into pieces
- 3/4 cup buttermilk (plus extra if needed)
- 2 tablespoons melted butter (for brushing tops)
Instructions
- Preheat your oven to 450°F (232°C).
- In a large bowl, mix together flour, baking powder, baking soda, salt, and sugar.
- Cut in cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Add buttermilk gradually, stirring just until combined. Do not overmix.
- Turn dough onto a floured surface and gently pat it out to about 1/2 inch thick.
- Fold the dough over a few times to create layers, then pat it out again.
- Cut out biscuits using a biscuit cutter or a glass.
- Place biscuits on a baking sheet close together for soft sides, or spaced apart for crispier edges.
- Bake for 15–20 minutes, or until golden brown.
- Brush tops with melted butter right out of the oven. Serve warm and enjoy!
Notes
Keep the butter cold for flakier biscuits. Do not overmix the dough. Use a sharp cutter and press straight down; do not twist.
Nutrition
- Serving Size: 1 biscuit
- Calories: 180
- Sugar: 1g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg
