Cracker Barrel Biscuit
Cracker Barrel biscuits are soft, fluffy, and incredibly flavorful, with a buttery, flaky texture that’s perfect for any meal of the day. Made with just a few simple ingredients like all-purpose flour, buttermilk, and cold butter, this recipe brings the restaurant-quality biscuits you love right into your kitchen. Whether enjoyed with gravy, butter, or jam, these biscuits will quickly become a go-to favorite for breakfast or dinner.
Equipment
- Mixing Bowl – 1
- Baking sheet (1)
- Pastry Cutter (Optional, 1)
- Biscuit Cutter (1)
- Whisk (1)
- Measuring Cups & Spoons (1 set)
- Parchment Paper (Optional, 1 sheet)
Ingredients
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 1 teaspoon Salt
- 1/2 cup Cold butter cubed
- 3/4 cup Buttermilk
Instructions
- Preheat the oven to 450°F (232°C) and line a baking sheet with parchment paper or lightly grease it.
Combine dry ingredients:
- In a large mixing bowl, whisk together the flour, baking powder, and salt.
Cut in the cold butter:
- Use a pastry cutter, fork, or your fingers to incorporate the cold butter into the dry ingredients. The butter should be broken into small, pea-sized pieces.
Add buttermilk:
- Make a well in the center of the dry ingredients, then pour in the buttermilk. Stir gently with a spoon or spatula until the dough just comes together—be careful not to overwork it.
Fold the dough:
- Turn the dough onto a lightly floured surface and fold it over itself two to three times to create layers.
Cut the biscuits:
- Pat the dough into a 1-inch thick rectangle and use a biscuit cutter to cut out rounds. Place the biscuits close together on the prepared baking sheet.
Bake:
- Bake the biscuits for 10-12 minutes or until golden brown on top.
Serve:
- Let the biscuits cool for a minute or two before serving. Enjoy with butter, jam, or gravy!
Notes
- Flour measurements: Be sure to measure your flour by spooning it into the measuring cup and leveling it off. Too much flour can make the biscuits dry.
- Cold butter is key: Cold butter creates flaky layers, so work quickly and keep the butter cold throughout the process.
- Make-ahead option: You can refrigerate the dough for up to 24 hours before baking, or freeze the unbaked biscuits and bake them directly from the freezer.
- Gravy pairing: For a true Cracker Barrel experience, serve these biscuits with sausage gravy or cream gravy for a comforting, indulgent meal.