Cracker Barrel Biscuits Recipe 465

CRACKER BARREL OLD COUNTRY STORE BISCUITS

Steps:

• Preheat oven to 450°F.
• Mix the Bisquick, buttermilk and sugar together in a bowl.
• Add the melted butter into the batter.
• Stir until a soft dough forms.
• Turn out onto a well floured work surface.
• Knead 20 times (this is a very forgiving dough), and don't be afraid to get additional flour into the dough.
• Roll 1/2 thick, or thicker if you prefer towering biscuits.
• Cut out into 2" rounds (or your preferred size).
• Place close together on an ungreased baking sheet.
• Brush tops with melted butter.
• Bake for 8 to 10 minutes; I usually find 8 minutes is enough.
• When you remove the biscuits from the oven, brush the tops with melted butter again.

CRACKER BARREL BISCUITS RECIPE - (4.6/5)

Steps:

• Oven temperature 425 degrees Fahrenheit. If you do not have self rising flour, then take 2 cups of cake and pastry flour (soft wheat) and add to it 2 1/2 teaspoons of baking powder and 1/4 teaspoon salt. Frozen lard is best for work in a food processor, if you are cutting the lard in by hand cold lard from the refrigerator is fine. Cut in lard into the flour till it is crumbly, with pieces of lard being no larger than a small pea. Add in the milk all at once. If using a food processor, leaving the machine running pour milk down the chute, if by hand, make a well in the centre of the flour/lard mixture and pour in the milk, and mix quickly just till flour is moistened. Get the dough out onto a floured board and pat down to about 1 inch thick and cut into rounds with a cookie cutter, I used a 2 1/2 inch one. Place on baking sheet and bake in oven for approximately 8 - 10 minutes. When done, get them out and brush the tops with the melted butter, this makes them soft.