Cracker Barrel Copycat Biscuits Buttery Flaky Goodness at Home
Recipe Introduction
Quick Hook
Ever get a craving for those copycat cracker barrel biscuits , but you are too comfy to leave the house? These homemade biscuits bring that old country store biscuits flavor right to your kitchen.
You know? These are buttery, flaky, and utterly divine!
Brief Overview
These southern biscuits are inspired by a classic American comfort food. The cracker barrel copycat recipe is medium difficulty. Prep takes 50 minutes, baking takes 20 minutes, and yields 12.
Get ready for a taste of the South!
Main Benefits
This biscuit recipe from scratch delivers amazing taste with simple ingredients. They're perfect for weekend brunches. These are seriously special and so easy.
Okay, let's face it. We all crave comfort food. And nothing screams comfort quite like a warm, flaky biscuit ! These are no ordinary biscuits.
These buttermilk biscuits recipe bring a taste of nostalgia with every bite! Honestly, you'll swear you're sitting on the porch of the old country store biscuits .
This easy biscuit recipe is surprisingly simple. However, the secret lies in keeping the butter cold ! The best biscuit recipe is based on the technique, not just the ingredients.
Ready to dive in? Each biscuit has around 220 calories and 12g of fat. These homemade biscuits are a treat for the soul. Now, let's gather our ingredients and get baking.
Ingredients & Equipment for the Best Copycat Cracker Barrel Biscuits
So, you want Cracker Barrel biscuits recipe magic in your own kitchen? Awesome! Let's talk ingredients. Honestly, it's all pretty straightforward.
But, a few things make all the difference when we're making these homemade biscuits .
Main Ingredients for Old Country Store Biscuits
- All-purpose flour: 2 ½ cups (300g) . Use good quality flour, like Gold Medal or King Arthur.
- Baking powder: 1 tablespoon (12g) . Make sure it's fresh for the best biscuit recipe lift!
- Baking soda: 1 teaspoon (5g) . This reacts with the buttermilk, giving that nice rise.
- Salt: 1 teaspoon (6g) . Enhances all the other flavors.
- Unsalted butter: ½ cup (1 stick/113g) . Seriously cold! Cut into small cubes. It's the real deal and I mean it.
- Buttermilk: 1 ¼ cups (300ml) . Also cold . This is what makes them tender, like southern biscuits .
- Melted butter (optional): 2 tablespoons (30ml) , for brushing. Makes the tops golden.
Seasoning Notes: Simple & Effective
No fancy spices needed for these easy biscuit recipe . Just good quality ingredients. The flavor enhancers are the cold butter and buttermilk.
If you don't have buttermilk, add 1 tablespoon of white vinegar or lemon juice to 1 ¼ cups milk and let sit for 5 minutes.
Boom, buttermilk substitute.
Equipment Needed: Keep It Simple
You don't need much to get started with this biscuit recipe from scratch . Here's what you'll need:
- Large mixing bowl.
- Pastry cutter or box grater (for the butter). Honestly, I prefer a box grater. It's faster!
- Measuring cups and spoons. Gotta be precise.
- Baking sheet.
- Parchment paper or silicone baking mat. To prevent sticking.
- Rolling pin (optional).
- 2 ½ - 3 inch biscuit cutter (or a sharp knife). If you don't have a cutter, a knife works just fine.
Ready to bake the flaky biscuits ?
Cooking Method: Nail Those Copycat Cracker Barrel Biscuits !
Honestly, who doesn't love a good biscuit recipe from scratch ? These copycat cracker barrel biscuits are my weakness. I am sure they'll soon be yours, too.
I've been chasing the perfect, flaky biscuits for years. I had so many failed attempts. But listen, I got you.
Forget hard, dense hockey pucks. This guide will get you there!
Prep Like a Pro
First things first: mise en place , darling! Get everything measured out before you even think about starting. It makes all the difference.
Secondly, make sure your butter and buttermilk are ice cold . I'm talking straight from-the-fridge cold. This is non-negotiable . And lastly, if your oven is old, make sure it is calibrated correctly.
Let's Get Baking: step-by-step
- Whisk together 2 ½ cups of flour, 1 tablespoon baking powder, 1 teaspoon baking soda, and 1 teaspoon salt.
- Cut in ½ cup super cold butter until it resembles coarse crumbs. Use a pastry cutter or even a box grater. Work fast.
- Make a well. Add 1 ¼ cups cold buttermilk. Gently mix until just combined. It'll be shaggy. That's perfect!
- Pat the dough into a rectangle. Wrap it. Chill for at least 30 minutes . Trust me.
- Roll, fold into thirds, rotate, repeat 2-3 times. This makes layers! It's key to flaky biscuits .
- Cut out biscuits. Don't twist! Place on a baking sheet.
- Bake at 450° F ( 232° C) for 15- 20 minutes . Look for golden brown tops.
- Brush with melted butter for extra love.
Pro-Level Biscuit Skills
Don't overmix! Overmixing makes tough biscuits. The dough should be barely combined. For extra flavor, try using European style butter. It has a higher fat content.
Also, you can prepare the dry ingredients and chill the butter ahead of time for an even quicker bake.
I once made the mistake of using warm butter. Oh my gosh, disaster! Flat, greasy biscuits. Not a good look.
So learn from my mistakes and keep everything cold . After all, what is better than having your own cracker barrel copycat recipe right in your own home.
I think nothing comes close to southern biscuits , especially if you are able to make homemade biscuits . Oh, and if you want to achieve old country store biscuits you should also give this easy biscuit recipe a shot! If you did not know how to make buttermilk biscuits recipe before, you'll master that in no time!
Good luck with your best biscuit recipe
Recipe Notes
So, you're ready to bake some copycat cracker barrel biscuits ? Awesome! These little flaky biscuits are seriously addictive, and these notes will help you nail it.
Think of this like your cheat sheet for old country store biscuits at home.
Serving Suggestions
Honestly, the possibilities are endless. If you wanna be fancy, plate them up on a nice wooden board. A bit of scattered fresh thyme adds a rustic touch.
Southern biscuits are great with basically any breakfast, brunch, or lunch. For sides, I'm thinking creamy sausage gravy (obvs!), crispy bacon, or even a simple fruit salad.
You could go full Cracker Barrel and serve them with apple butter. A sweet tea or a proper Yorkshire tea are the perfect drinks.
Storage Tips
These homemade biscuits are best eaten fresh, like straight from the oven. But if you have leftovers, no worries. Just pop them in an airtight container.
They'll keep in the fridge for up to three days. For longer storage, you can freeze them. Wrap each biscuit individually in plastic wrap before placing them in a freezer bag.
This prevents freezer burn. When reheating, I like to warm them in the oven at 350° F ( 175° C) for about 5- 10 minutes.
Microwave works in a pinch, but they can get a bit soft.
Variations
Want to mix it up? You got it!. For a dairy-free option, try using almond milk instead of buttermilk, and a plant based butter substitute.
You can swap fresh herbs like rosemary or dill. For a sweet twist, add a sprinkle of cinnamon to the dry ingredients.
You can also add dried fruit for an interesting twist. This will make them a really tasty buttermilk biscuits recipe .
Nutrition Basics
Okay, so I'm no nutritionist, but here's the lowdown. These easy biscuit recipe contain calories, carbs, and fats. But let's be real.
We're not eating these for health food. The good news is that they provide some protein and calcium. Also, nothing beats making biscuit recipe from scratch , because you know exactly what's going in them.
The cracker barrel biscuits recipe makes a batch of 12 with approximately 220 calories each.
So there you have it! Your guide to making the best biscuit recipe , worthy of cracker barrel. Don't be scared to experiment.
Just go for it and enjoy your cracker barrel copycat recipe .
Frequently Asked Questions
What's the secret to getting those super flaky layers in copycat Cracker Barrel biscuits?
Ah, the million dollar question! The key is cold ingredients and the lamination process (folding the dough). Make sure your butter and buttermilk are fridge cold. The folding and rolling creates layers of butter and dough that separate and create flakiness when baking.
Think of it like making a croissant, but a bit simpler!
My biscuits always come out tough. What am I doing wrong?
Tough biscuits are often a sign of overmixing. When you add the buttermilk, stir just until the dough comes together. Don't knead it like bread dough. Overmixing develops the gluten in the flour, leading to a less tender biscuit. Remember, we're aiming for "melt-in-your mouth," not "jaw workout!"
Can I make these copycat Cracker Barrel biscuits ahead of time?
Absolutely! You can prepare the dough up to the point of cutting out the biscuits, then wrap it tightly in plastic wrap and refrigerate it for up to 24 hours. Or, you can cut out the biscuits, place them on a baking sheet, cover, and refrigerate them overnight.
You might need to add a minute or two to the baking time if they are cold. You can also freeze the dough (cut or uncut!) for longer storage.
I don't have buttermilk! Is there a substitute I can use for these copycat Cracker Barrel biscuits?
No buttermilk, no problem! You can easily make a buttermilk substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 ¼ cups of regular milk. Let it sit for about 5 minutes to curdle slightly. It won't be exactly the same, but it'll do in a pinch.
Think of it as a culinary life hack worthy of MacGyver!
Can I add cheese or herbs to this copycat Cracker Barrel biscuit recipe?
You bet! Cheese and herbs are fantastic additions. For cheese, add about ½ cup of shredded cheddar, Monterey Jack, or your favorite cheese to the dry ingredients before adding the buttermilk. For herbs, about 2 tablespoons of chopped fresh herbs like chives, rosemary, or thyme work wonderfully.
Just remember to gently incorporate them so you don't overmix the dough!
What's the best way to store leftover biscuits, and how long will they last?
Leftover biscuits are best stored in an airtight container at room temperature. They'll stay fresh for about 2-3 days. To reheat, you can wrap them loosely in foil and warm them in a 350°F (175°C) oven for about 5-10 minutes, or until heated through.
You can also microwave them, but be careful not to overdo it, or they'll get tough!
Cracker Barrel Copycat Biscuits Buttery Flaky Go
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 220 calories |
|---|---|
| Fat | 12g |
| Fiber | 1g |
