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cracker barrel biscuit recipe

Cracker Barrel Biscuits Recipe

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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 tsp granulated sugar
  • 6 tbsp unsalted butter, cold, cut into small cubes
  • 3/4 cup buttermilk, cold
  • 2 tbsp unsalted butter, melted

Method
 

  1. Preheat the oven to 425°F (220°C). Whisk together the flour, baking powder, baking soda, salt, and sugar in a large bowl.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

These biscuits are best eaten within about an hour of baking, but they reheat well. If you are making them for a crowd, you can cut them and hold them in the fridge for up to 12 hours before baking. Dough scraps can be pressed together one more time, but those last biscuits will be a little denser since the dough has been handled more.