Cracker Barrel is probably my favorite restaurant in the world, although Texas Roadhouse and The Outback are close seconds, Cracker Barrel is King in my books. My family used to go there for weekend brunch when I was little and I always loved their biscuits, I had been making regular old biscuits using Bisquick for far too long and when I saw this Copycat Cracker Barrel Biscuit Recipe on Youtube, I just knew in my heart, it was time to make the switch and go back to that wonderful and buttery flavor of those flakey succulent biscuits of my childhood from the good old Cracker Barrel. I couldn’t wait to serve these biscuits to my family on Sunday morning! Here’s how to make these gems from days of old.
Ingredients:
- 2 Cups of All-Purpose Flour
- 8 Tablespoons of Cold Unsalted Butter
- 1 Tablespoon of Baking Powder
- 3/4 Cups Milk
- 1 Teaspoon Sugar
- 1 Teaspoon Salt
Directions:
- Preheat oven with Cast Iron Skillet to 475
- Combine dry ingredients in a bowl
- Chop your very cold butter into cubes (use a fork)
- Cut butter into dry ingredients and integrate till crumbly
- Make a small well in the center of your crumbly dry butter mixture and add your milk (1/4 cup at a time)
- Knead gently until a solid ball form (be careful not to overwork)
- Lightly flour your surface and roll out your dough
- Cut out your biscuits, you can use a glass
- Rub your cast iron down with butter and place your biscuits on it
- Bake for 12 minutes
- When biscuits are done, brush the tops with melted butter and bake an additional 2 minutes
These biscuits are delicious and this will be the only recipe I use from now on!
Copycat Cracker Barrel Biscuits