There’s nothing better than to have bites of classic Cracker Barrel biscuits. Especially when you can have a biscuit recipe without eggs! Our copycat version is an easy one that only requires 4 ingredients. It’s made easy so you can have this delightful snack any time of the day.
Serve this biscuit along with your specialty dish, or Cracker Barrel’s apple cider chicken like how they do it in the restaurant. We bet that the kids won’t even complain if you replace the cookies in the jar with this one. This might be your family’s next favorite homemade baked good!
Tips On Making Cracker Barrel Biscuits
A biscuit is a small, round type of bread that you might mistake for a scone. Cracker Barrel biscuits are known to be light and fluffy. Here are some tips to make your buttermilk biscuits:
- Don’t overwork your biscuit dough. It won’t look smooth like bread dough and that’s okay. Your biscuit dough is going to look like unfinished bread dough, but that’s just how it’s supposed to be.
- Dip the tips of your round biscuit cutter to flour. Doing this gives you that perfect iconic cut of Cracker Barrel’s round crumbly biscuit.
- Don’t forget to brush your biscuits with butter. You can also brush it with butter halfway through the bake time then bake it again. It makes the buttery flavors stick to your biscuits more.
- Make your own homemade buttermilk. Making Buttermilk substitutes depends on how you plan to use it. Anyhow, you can easily whip up buttermilk with the ingredients you might already have at home. This is better than getting a whole gallon of buttermilk for one recipe. You can save a couple of dollars, too.
- Use buttermilk to make your biscuits rise with extra fluff. Buttermilk reacts to baking leaveners, helping them rise well and have a lighter and fuller consistency. Not to mention the taste it will add to your baked goods.
- Serve it with your favorites. You can pair these scrumptious biscuits with jams, sausage gravy, or apple butter.
Adjust this biscuit recipe to your liking as easy as counting 1 2 3. If you want a fuss-free version, you can also check out our Recipe Notes below to learn how to make Bisquick buttermilk biscuits that still taste like that of Crack Barrel’s. You’ll love every bite into its crisp, outer layer and the soft, velvety inside melts in your mouth!
How To Make Cracker Barrel Biscuits (Copycat)
A fluffy treat that melts in your mouth only takes 4 ingredients to make! Start your morning with this scrumptious Cracker Barrel biscuit recipe.
Ingredients
- 2 cups whole wheat flour
- 1 tbsp baking powder
- ½ tsp salt
- ⅓ cup vegetable shortening
- ⅔ cup buttermilk
- 1 tbsp unsalted butter, per biscuit, melted, for glazing
Instructions
- Preheat the oven to 450 degrees F.
- Sift together the flour, baking powder, and salt into a mixing bowl.
- Add the shortening and massage with your fingers to form a crumble.
- Add in the buttermilk and mix until it forms into a dough.
- On a floured surface, knead the dough until smooth.
- Roll the dough out and flatten it to an inch thick, then use a ring cutter to cut the biscuits evenly. Remove excess dough to make another set.
- Place on a baking sheet lined with parchment paper, then bake them for 8 minutes or until the tops are light brown.
- Take out the finished cracker barrel biscuits and brush the melted butter on top. Serve warm and enjoy a light, scrumptious biscuit snack!
Recipe Notes
- You can also get the same consistency and flavor as that of the cracker barrel biscuits with this Bisquick biscuits version. Make it by replacing the flour with ¼ cup of Bisquick mix to the batter. Stir in the same amount of buttermilk plus a tablespoon of melted butter and a teaspoon of sugar, knead and proceed with the rest of the recipe.
Nutrition
- Sugar: 1g
- :
- Calcium: 81mg
- Calories: 136kcal
- Carbohydrates: 15g
- Cholesterol: 4mg
- Fat: 8g
- Fiber: 2g
- Iron: 1mg
- Potassium: 91mg
- Protein: 3g
- Saturated Fat: 2g
- Sodium: 218mg
- Trans Fat: 1g
- Vitamin A: 53IU
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Frequently Asked Questions
Why is my biscuit dough crumbly?
If the dough appears to be breaking into pieces, you might have added more flour than what the recipe calls for. There’s also the possibility of using not enough vegetable shortening or buttermilk which prevents the ingredients from sticking together. You can fix it by gradually adding more fat or liquid to slowly build a sturdy dough. Best to check the expiration date of the self-rising flour as well. Pre-heating the oven is an important step as a cold oven will prevent the dough from rising. Lastly, remember not to over-knead the dough and knead it as instructed or until it has formed into a ball.
How do I reheat leftover biscuits?
To reheat your biscuits, cut the leftover biscuits in half and smother each side with butter. Transfer them to a lined baking pan, heat them up in the preheated oven of 375 degrees F. Remember to not heat them up for too long as these biscuits are very easy to reheat. You can also store these sweet biscuits at room temperature and they will last for 2 days. Cover them with foil or cling film to prevent them from drying out.
Conclusion
To reheat your biscuits, cut the leftover biscuits in half and smother each side with butter. Transfer them to a lined baking pan, heat them up in the preheated oven of 375 degrees F. Remember to not heat them up for too long as these biscuits are very easy to reheat. You can also store these sweet biscuits at room temperature and they will last for 2 days. Cover them with foil or cling film to prevent them from drying out.Have your own special recipe to share? Submit Your Recipe Today!
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