Cracker Barrel Biscuits Copycat Recipe
These copycat Cracker Barrel biscuits are tall, fluffy, and have that slightly tangy flavor from buttermilk that makes them worth making from scratch on a weeknight.
The whole thing comes together in about 30 minutes, and you probably have every ingredient already sitting in your pantry.
Why I Love This Recipe
The crust has a little crunch, but the inside pulls apart soft and layered. That contrast is what keeps me coming back to this one.
The key is cold butter. It creates small pockets of steam in the oven, and that is what gives you lift instead of a flat, dense disk.
This is also genuinely a beginner-friendly bake. You do not need a stand mixer or any special tools.
Recipe Ingredients
- 2 cups all-purpose flour – Spooned and leveled, not scooped; too much flour makes them dense
- 1 tbsp baking powder – Use fresh; old baking powder is the most common reason biscuits do not rise
- 1/2 tsp baking soda – Reacts with the buttermilk for extra lift
- 1 tsp salt – Fine table salt works fine here
- 1 tsp granulated sugar – Just a small amount; it encourages browning without making them sweet
- 6 tbsp unsalted butter, cold – Cut into small cubes and kept in the freezer for 10 minutes before you start
- 3/4 cup buttermilk, cold – Full-fat if you can find it; keeps the dough tender
- 2 tbsp unsalted butter, melted – For brushing the tops right out of the oven
Variations / Substitutions
- No buttermilk – Stir 2 tsp of white vinegar or lemon juice into 3/4 cup whole milk and let it sit for 5 minutes; the texture will be nearly identical.
- Salted butter – You can use it in place of unsalted, just cut the added salt to 1/2 tsp.
- Add cheddar and chives – Fold in 1/2 cup shredded sharp cheddar and 2 tbsp chopped chives with the buttermilk for a savory twist.
- Add heat – A pinch of cayenne in the dry mix gives a subtle warmth without making them spicy.
- Dairy-free – Use a plant-based butter that is at least 80% fat, and oat milk with a splash of vinegar for the buttermilk stand-in; the rise will be slightly less dramatic but they still taste great.
If you like biscuits on the side, you might also want to look up a Cracker Barrel Chicken and Dumplings copycat recipe to serve alongside.
How To Make Cracker Barrel Biscuits
Step 1: Combine the Dry Ingredients
Preheat your oven to 425°F (220°C), then get started on the dough right away. In a large bowl, whisk together the 2 cups all-purpose flour, 1 tbsp baking powder, 1/2 tsp baking soda, 1 tsp salt, and 1 tsp granulated sugar until evenly combined.
Whisking rather than stirring helps distribute the leaveners, so you get an even rise across all the biscuits rather than a patchy one.
Step 2: Cut In the Cold Butter
Add the 6 tbsp cold cubed butter to the flour mixture. Using your fingertips or a pastry cutter, press and smear the butter into the flour until the pieces range from pea-sized to flat, shaggy flakes. This should take about 2 minutes of active work.
You want visible butter pieces throughout. If the mixture looks completely smooth, the butter has gotten too warm and your biscuits will spread flat instead of rising. If your kitchen is warm, pop the bowl in the freezer for 5 minutes before moving on.
Step 3: Mix In the Buttermilk
Pour the 3/4 cup cold buttermilk into the flour-butter mixture all at once. Stir with a fork just until the dough comes together, about 10 to 15 strokes. Stop the moment you no longer see dry flour at the bottom of the bowl.
Overmixing develops gluten and turns biscuits tough. The dough should look shaggy and a little rough, not smooth. That is exactly right.
Step 4: Fold and Cut the Dough
Turn the dough out onto a lightly floured surface. Pat it into a rectangle about 3/4 inch thick. Fold it in half, then pat it back out to 3/4 inch. Do this fold-and-pat 3 times total. This layering is what creates the pull-apart layers inside.
After the final fold, press the dough to 1 inch thick. Use a 2.5-inch round cutter and press straight down without twisting. Twisting seals the edges and prevents the biscuits from rising evenly. You should get about 8 biscuits; press the scraps together gently for the last 1 or 2.
Step 5: Bake and Brush the Biscuits
Place the biscuits on an ungreased baking sheet with their sides just barely touching. Bake at 425°F (220°C) for 12 to 14 minutes, until the tops are golden brown and the sides have a little color.
Pull them from the oven and immediately brush the tops with the 2 tbsp melted butter. Serve them right on the pan or transfer to a basket, and let anyone at the table pull them apart while they are still steaming.
Recipe Tips
- Cold everything matters. If your kitchen runs warm, chill your mixing bowl for 10 minutes before you start.
- Do not skip the fold. The fold-and-pat method takes an extra 60 seconds and it is the reason you get distinct layers rather than a crumbly uniform texture.
- Press the cutter straight down. A twisting motion seals the cut edge and limits how high the biscuits will rise. Straight down, firm pressure, lift straight up.
- Sides touching in the pan. Placing biscuits so they just touch each other makes them support one another and encourages more upward rise.
Bake times by oven type (425°F / 220°C):
| Oven Type | Thickness | Bake Time |
|---|---|---|
| Standard | 1 inch | 12 to 14 mins |
| Convection | 1 inch | 10 to 12 mins |
| Dark pan | 1 inch | 11 to 13 mins |
How To Store
- Refrigerate – Store cooled biscuits in an airtight container for up to 3 days.
- Reheating – Wrap a biscuit in a damp paper towel and microwave for 20 to 25 seconds, or warm them in a 300°F (150°C) oven for 8 minutes. The oven method keeps the crust intact.
What To Serve With Cracker Barrel Biscuits
A bowl of sausage gravy over the top is the most natural match; the richness of the gravy soaks into the layers without making the biscuit soggy because the crust holds up. They also work well alongside a bowl of slow cooker white chicken chili, where you can use a biscuit to scoop rather than reaching for a spoon. For breakfast, split and pile on scrambled eggs and sharp cheddar; the slight tang from the buttermilk cuts through the richness of the eggs.
Frequently Asked Questions
Can I make the dough ahead of time?
Yes. Cut the biscuits, place them on a lined baking sheet, cover tightly, and refrigerate for up to 12 hours. Bake straight from the fridge; no need to let them come to room temperature first.
Can I freeze them?
Freeze unbaked cut biscuits on a sheet until solid, then transfer to a bag for up to 2 months. Bake from frozen at 425°F (220°C) for 16 to 18 minutes.
Why did my biscuits come out flat?
The most likely reason is that your baking powder is old. Baking powder loses potency after about 6 months once opened, and even slightly stale leavener means very little rise.
Can I use self-rising flour instead of all-purpose?
Yes, but leave out the baking powder, baking soda, and salt since self-rising flour already contains them.
Ingredients
Method
- Preheat the oven to 425°F (220°C). Whisk together the flour, baking powder, baking soda, salt, and sugar in a large bowl.
- Add the cold cubed butter and press it into the flour with your fingertips or a pastry cutter until the pieces range from pea-sized to flat flakes, about 2 minutes.
- Pour in the cold buttermilk and stir with a fork for 10 to 15 strokes, just until no dry flour remains at the bottom of the bowl.
- Turn the dough onto a floured surface. Pat to 3/4 inch, fold in half, and pat out again. Repeat 3 times total, then press the dough to 1 inch thick and cut into rounds with a 2.5-inch cutter, pressing straight down without twisting.
- Place the biscuits on an ungreased baking sheet with sides just touching. Bake at 425°F (220°C) for 12 to 14 minutes until the tops are golden brown, then brush immediately with the melted butter and serve.
