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Cracker Barrel Old Country Store Copycat Biscuits

(6 Votes)

6 Comments

Cracker Barrel Old Country Store Copycat Biscuits

These light buttermilk biscuits are the perfect start to any meal. Serve them as an appetizer, a side or even use them as bread for a sandwich. No matter how you serve them, these Cracker Barrel Old Country Store copycat biscuits will be a winner every time.

Ingredients
  • 2 1/4 cups Bisquick
  • 2/3 cup buttermilk
  • 1 teaspoon granulated sugar
  • 1 tablespoon butter, melted
Instructions
  1. Preheat oven to 450 degrees F.
     
  2. Mix first three ingredients together, add 1 tablespoon of the melted butter into batter. Stir ingredients until soft dough forms.
     
  3. Turn onto surface that has been dusted with flour. Knead 20 times, roll 1/2-inch thick, cut with a cutter into biscuits, and place in an ungreased 8-inch square cake pan.
     
  4. Brush tops with melted butter.
     
  5. Place biscuits next to each other, when the you have placed all of them in the pan flatten slightly. Bake for 8 to 10 minutes.
Notes

Like this cracker barrel copycat recipe? Then you'll love checking out the rest of this 9 Must-Have Cracker Barrel Restaurant Recipes!

I have not made this yet so I cannot rate it.

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I worked at Cracker Barrel for 8!/2 years. There is no sugar in their biscuits. The Bisquick is a good substitute. We used White Lily self-rising flour and shortening.

which kind of baking mix

Recipe says "Bisquick".

I have never cared for Crackle Barrel biscuits. They are always too heavy and solid. Much prefer a lighter textured biscuit. Had to check out the recipe to see why they were so heavy. And I agree with the others, that is not a rolled & cut biscuit.

I agree with mustangmartha; this pic is not a Copycat picture of the rolled n cut Cracker Barrel biscuits I soooo much! I will b tryn the recipe out.....soon.

Please check the photo for the Cracker Barrel Biscuits. These look like drop biscuits. The ones served at all of the Cracker Barrels where I have dined are rolled & cut.

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